3-Ingredient Super Simple Classic Scone Recipe
These 3-ingredient scones deliver a golden crust and a soft interior, making them the perfect tender, melt-in-your-mouth breakfast!
If you’re a fan of traditional soft, tender, slightly sweet scones, you’re in the right place. This simple 3-ingredient recipe yields the easiest scones you’ll ever make, and they’re pitch-perfect in both texture and taste!
What’s in this easy scone recipe?
There just a few simple ingredients to make classic scones:
- Self-Rising Flour: This is the secret to getting the perfect texture on your fluffy scones. Self-raising flour is made from all purpose flour with baking powder and salt pre-mixed in, so that you can simply measure once and get both flour and leavening agent. If you want to make your self rising flour, King Arthur Baking has a great recipe.
- Sugar: Scones are slightly sweet, and white granulated sugar is perfect for adding that touch of sweetness.
- Heavy Cream: You can sub this with a non-dairy cream like coconut cream or Silk non-dairy heavy cream. The cream provides the fat, which gives the scone its tender crumb, so don’t use low-fat or non-fat cream substitutes.
Making homemade scones
Step 1 | Make the Dough
Start by combining the sugar and self raising flour in a large mixing bowl. Add the cream slowly to the dry ingredients while mixing it in with a wooden spoon. This should form a very shaggy dough, much like biscuit dough.
Turn the dough out onto a lightly floured surface and knead it just a few times.
Step 2 | Cut the Scones
Once you’ve got your scone dough ready, press it out until it’s about an inch thick. You can roll it with a rolling pin, but you don’t need one.
Either use a scone cutter, round cookie cutters, or a glass or lid to cut out your scones. I used a 1/3 cup measuring cup pressed into the dough.
Place the scones on a parchment paper-lined or greased baking sheet.
Step 3 | Bake
Bake your scones at 400° for 10-12 mins. The tops should be golden brown and your scones will rise a bit. Let them cool for a few minutes (like 5), and then your scones are ready to serve!
Step 4 | Enjoy!
Scones make a fantastic breakfast, even though the traditional way to serve them is at afternoon tea. We love them cut open with butter and peach or strawberry jam. You can also enjoy them with clotted cream, lemon curd, or fresh fruit or berries.
Biscuits vs Scones: What’s the Difference?
The main difference between British scones and American biscuits is the sweetness. There’s also a difference in texture — biscuits tend to be lighter and flakier, while scones are denser and more moist. This is because biscuits get their fat from cold butter, where scones usually take cream.
More Delicious Breakfasts
FAQs
Store scones in an airtight container at room temperature for up to 2 days, or freeze them for longer storage. Reheat in the oven to refresh their texture.
Make sure not to overwork the dough, and avoid over-baking. Mixing until just combined and baking until the tops are golden ensures a soft, moist texture inside.
Absolutely! You can fold in dried fruit, fresh berries, or chocolate chips before shaping the dough. Just be mindful not to overmix.
3-Ingredient Classic Scones
Ingredients
- 2 cups self-rising flour
- 1/4 cup granulated sugar
- 1 1/4 cup heavy cream
Instructions
- Preheat oven to 400°.
- In a large mixing bowl, combine sugar and flour. Add cream slowly while mixing until a shaggy dough forms.
- Turn dough out on to floured surface. Knead just until dough becomes elastic and smooth. Do NOT over work.
- Press dough out until it's about 1" thick. Use a circular cookie cutter or scone cutter to cut out scones.
- Place cut scones on a lined or greased baking sheet.
- Bake scones at 400° for 10-12 minutes, or until tops are golden brown.
