Scones, the quintessential British treat, reign supreme on afternoon tea tables nationwide, offering a delightful array from the classic plain to fruit-laden treats and savoury cheesy options. Whipping up your own at home could be a shrewd choice for your purse, dodging the expense of shop-bought varieties. Nagi from Recipe Tin Eats, a culinary whizz on the internet, claims she’s discovered the “fastest and easiest scones [recipe] you will ever make”.
In her description of the scrumptious bake, Nagi revealed: “Incredibly fluffier, lighter and moist scones made from scratch using only three ingredients.” The simple recipe calls for self-raising flour, cream, and a “secret ingredient” that might surprise you and “you would never guess” — lemonade, reports the Express.
Rest assured, these goodies are free from any tangy aftertaste.
The culinary expert explained: “This is the faster way to make classic scones, which call for butter to be rubbed or blitzed into flour. Lemonade scones rise ever so slightly less, but the difference is barely noticeable.
“I usually make these lemonade scones, which honestly come out so similar and yet take less than half the time to make”.
Endorsing the recipe herself, she guaranteed: “If you’ve never tried these before, you’re honestly going to be amazed. Seriously amazed!”
These scones take a mere 10 minutes to prepare and just 15 minutes to bake, yielding roughly 10 servings.
How to make scones
Ingredients
525g self-rising flour, and extra for dusting
250ml of double cream
250ml of lemonade
Method
To whip up these scones, mix the flour, cream, and lemonade in a bowl until you have a mostly combined mixture. Remember, don’t overdo it — you don’t want your scones to be “dense”.
Aim for a dough that’s soft and slightly sticky.
Once you’ve got a rough dough, plop it onto a floured worktop, give it a gentle knead — think three to five times at most — just enough to bring it together. Then pat it down into a disc about 2.5cm thick, ready for shaping.
Take a 6cm round cutter and push it straight down to cut out your scones — no twisting, and keep the cutter floured as you move from one scone to the next.
To shift these beauties to the tray without squashing the sides, use a knife or something similar, making sure they’re snuggled close on the tray.
A quick brush of milk across their tops and into the oven they go for fifteen minutes, coming out gloriously golden. Let them cool on a wire rack, covered with a tea towel to keep their tops soft.
Nagi couldn’t resist singing the praises of these baked marvels, calling them “truly miracles” best enjoyed with heaps of cream and jam, not forgetting the essential accompaniment — a pot of tea.