3-Ingredient Scones (No Lemonade, No Sugar)

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3-Ingredient Scones (No Lemonade, No Sugar)

These scones have a light, tender crumb with a soft, airy texture. They're fluffy on the inside and perfect for any topping. Enjoy them with sweet or savory spreads.

Prep Time 10

Cook Time 20

Total Time 30

Servings Scones

Calories 180kcal

Author Fay

EQUIPMENT

Parchment Paper
Cooling Rack
Scone Cutter

INGREDIENTS

3 cups self-rising flour see blog post for substitution
1 cup heavy cream
1 cup sparkling water plain

INSTRUCTIONS

Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.
In a large bowl, combine the self-rising flour, heavy cream, and sparkling water.
Gently mix with a spatula until just combined. Avoid over-mixing; the dough will be slightly sticky.
Lightly flour your counter and turn the dough onto the surface. Sprinkle some flour over the dough.
Pat the dough together and press it down until it’s about 1 inch (2.5 cm) thick. Avoid kneading.
Dip a 2.5-inch (6 cm) scone cutter into flour and cut out scones. Re-dip in flour after each cut to prevent sticking.
Place the scones onto the prepared baking tray. Arrange them so they are close and touching.
Bake for 20 minutes, or until lightly golden.
Transfer the tray to a wire rack and let the scones cool for 10 minutes before serving warm or cool completely.

NOTES

For best results, do not knead the dough; it should stay slightly sticky.
Keep your cutter floured to avoid the dough sticking when cutting the scones.
If the dough feels too sticky, add a little extra flour when turning it out onto the counter.
Serve scones warm with jam and cream, or try topping with a favorite fruit curd or compote.
Store leftover scones in an airtight container for up to 3 days.

NUTRITION