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2 Ingredient Scones

This is another recipe post from Be A Fun Mum contributor, the Wonderful Amanda from Food Before 5. I made the scones myself and they were a huge success with the kids. Here they are!
2 Ingredient Scones

2 INGREDIENT SCONES

I am very serious when I say that “this recipe really works!”

I shared it on my ‘Food before 5’ page a little while back & ended up having women from all over the world baking them & sending me photos.   It is a recipe that has been passed down generations in my husband’s family and now I am sharing it with you.  Get started now & these soft & fluffy scones will be ready within 25 mins!

Enjoy!

Amanda 

Ingredients

3 cups self-raising flour, sifted
2 cups + 2 Tbspn thickened cream (550ml)
Jam and cream for serving

Instructions 

  1. Preheat oven to 200°C.  Line an oven tray with baking paper.
  1. In a large bowl, sift flour.  Pour in cream. With a bread & butter knife, quickly mix to a soft sticky dough.
  1. On a floured surface, turn out the mixture & knead gently. Press out dough to approx. 1 ½ cm thick.
  1. Cut scones & place on tray with scones close together.
  1. Bake in preheated oven for 15 mins.  Remove from oven & cool on wire rack.
  1. Serve with jam & cream.

2 Ingredient Scones

2 Ingredient Scones

2 ingredient scones

Notes

If you don’t havea scone cutter, press out dough into a rectangle 1 ½ cm thick & cut out 18 squares with a knife. 

Storage

  • Best eaten the same day as baking.
  • Freeze immediately after cooling on rack.  Thaw prior to eating.

This recipe is from my cookbook ‘Food before 5’ & can be purchased from my website www.foodbefore5.com.au for only $19.95 (free post).

2 Ingredient Scones
Yields 18
I am very serious when I say that “this recipe really works!”
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 3 cups self-raising flour, sifted
  2. 2 cups + 2 Tbspn thickened cream (550ml)
  3. Jam and cream for serving
Instructions
  1. Preheat oven to 200°C. Line an oven tray with baking paper.
  2. In a large bowl, sift flour. Pour in cream. With a bread & butter knife, quickly mix to a soft sticky dough.
  3. On a floured surface, turn out the mixture & knead gently. Press out dough to approx. 1 ½ cm thick.
  4. Cut scones & place on tray with scones close together.
  5. Bake in preheated oven for 15 mins. Remove from oven & cool on wire rack.
  6. Serve with jam & cream.
Notes
  1. Notes
  2. If you don’t havea scone cutter, press out dough into a rectangle 1 ½ cm thick & cut out 18 squares with a knife.
  3. Storage
  4. Best eaten the same day as baking.
  5. Freeze immediately after cooling on rack. Thaw prior to eating.
Adapted from Food Before 5
Adapted from Food Before 5
Be A Fun Mum http://www.beafunmum.com/

More Recipes by Amanda

Apricot Chicken Hurry (in a hurry)

Lemon Cheesecake

Chicken Stew

More

Over 60 After School Snack Ideas

Post written by Amanda Arnold

My name is Amanda and I am mum to 3 young kids and author of a new cookbook called ‘Food before 5’.  

‘Food before 5’ is a cookbook with 85 recipes that are easy, affordable and realistic for any home cook. It includes lunch boxes, starters & sides, main meals and desserts that can all be made ahead of time. It is the perfect tool for busy families with that afternoon school rush, people that like to cook in bulk and freeze, students learning to cook and basically anyone who loves simple, tasty recipes. 

 ‘Food before 5’ is only $19.95 (free post) and available from www.foodbefore5.com.au.  Please also check out my facebook page www.Facebook.com/foodbefore5.

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11 Comments

  • Reply
    Kelly
    August 28, 2014 at 10:49 am

    I would love to know if you think this recipe would work with Gluten Free flour and coconut cream? Need to adjust due to intolerances.

    • Reply
      Amanda Arnold
      August 28, 2014 at 1:02 pm

      Hi Kelly, I know this recipe works with GF flour but you just need to make the scones a little thicker as they don’t rise as much. I haven’t tried it with coconut cream though.

      Any other questions, please let me know,
      Amanda (foodbefore5@live.com.au)

    • Reply
      Tia
      March 9, 2015 at 2:26 am

      Kelly I am so glad you asked this question. I have 2 girls who can not have gluten but one can not have dairy either. Has anyone tried it yet?

  • Reply
    Black Forrest Cookie Cake Reicpe | Be A Fun Mum
    September 5, 2014 at 9:03 am

    […] 2 Ingredient Scones […]

  • Reply
    Sofia Beneva
    November 29, 2014 at 7:05 am

    Hi, I was just wondering – since we don’t have thickened cream around here (and I have no idea what it is), do you think condensed milk would work? Or condensed milk + cream?

    • Reply
      Kelly - Be A Fun Mum
      November 30, 2014 at 12:51 pm

      Where are you from? Do you have pouring or whipping cream? Thickened cream has about 35 percent fat content.

  • Reply
    Juliana
    November 30, 2014 at 11:28 am

    Hi! What is this “thickened cream” you say? I’m from Brazil. Thanks a lot!

  • Reply
    Jennifer
    March 4, 2015 at 7:47 am

    I don’t have self rising flour. How do you make it from scratch?

    • Reply
      Kelly - Be A Fun Mum
      March 4, 2015 at 9:10 am

      Just add 2 teaspoons of baking powder for each cup of plain flour. Sift well.

  • Reply
    Ng
    January 1, 2018 at 9:33 pm

    Can you substitute the cream for butter or ghee?

Leave a Reply to Sofia Beneva Cancel Reply