Three-ingredient Magic Scones

The easiest recipe for this teatime treat, the true magic of these three-ingredient scones has to be tasted to be believed.

Three Ingredient Baking
From the book Three Ingredient Baking
By

Introduction

This is one of those recipes you really have to try for yourself before you believe it works. I defy anyone to tell these fluffy scones apart from the originals, especially when laden with strawberry jam and clotted cream.

Makes 10 large scones
Easy

Ingredients

600g self-raising flour
300ml double cream
1 x 330ml can of lemonade

Instructions

Preheat the oven to 220°C/200°C fan.

Sift the flour into a mixing bowl. Slowly add the cream, followed by the can of lemonade. Stir the mixture together using a metal spoon. I try to avoid using a wooden spoon, as a metal one cuts through the mixture better.

Use your hands to bring the dough together, and shape it into a ball in the bowl, adding a few more tablespoons of flour if it’s too sticky. Working quickly (so it keeps its shape), turn it out on to a heavily floured surface and knead it lightly.

Pat the dough to a thickness of around 4cm and cut into circles using the cutter or, if you don’t have one, the rim of a clean glass or small mug (you’ll lose the pleats, but it’s better than nothing).

Put the scones on a baking sheet lined with greaseproof paper, around 3cm apart, neatening them up using a wet knife if necessary.

Bake in the oven for 20 minutes. Give them another few minutes if the tops haven’t turned golden brown. Allow to cool on a wire rack.

Tip: You can top the scones with easy, three-ingredient jam. Put 500g of fresh raspberries and 500g of caster sugar in a pan, heat until it boils, and add 1 teaspoon of butter. Let the mixture bubble away for 10 minutes until it gets a jam-like consistency – then cool.

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