3 Ingredients Easy Scones

With added jam and Rodda’s clotted cream of course!. I might not have headed to Australia in my break from posting, but I am starting off with a recipe from my cousin Jan, who lives in Melbourne. This recipe is from the Country Women’s Association, which is a bit like our WI. These amazing scones are super light, so tasty and incredibly easy. I can honestly tell you I will never make the rubbing in, traditional method of scones again. These are absolutely the business!! But they do need to be eaten on the day they are made. But can be frozen immediately they are cold, then popped into a microwave for a “just baked” result. Do NOT use diet lemonade. I made 10 large round scones and used a 2½ inch cutter.

Pre heat your fan oven to 200C

In a Mixing bowl, place:

3 cups of Self Raising Flour

1 cup of double cream

1 cup of lemonade

Make a well in the flour and add the liquids. Bring together with a knife and lightly knead until smooth, probably about 30 seconds. On a floured surface, lightly roll out to about an inch thick and cut out your rounds with a cutter and place them on a baking sheet. No need to grease.

Bake for about 15 mins. Cool on a rack and then enjoy!

Oh my! Thank you Jan. Miss you!

Note: the making of these scones took - literally about 4 mins, maybe even a tad less. That’s hot scones, out of the oven, in less than 20 mins. With no phaffing rubbing in!!

Enjoy this special recipe and don’t forget to put JAM FIRST!!!!!!

For those of you who have still not converted to the idea of using Cups, any cup will do if you keep to the same proportions.

I am toying with the idea of adding some grated parmesan, salt and pepper and mustard and sprinkling cheese on the top. I cannot see why not, but have not had time to do that yet. I will get back to you on that for variations.