3 Ingredient Scones
These super easy 3 Ingredient Scones come together in only 30 minutes! They are light, fluffy, and have a hint of lemon flavor. Serve with your favorite jam!
Servings: 8
Calories: 309kcal
Ingredients
- 3 ½ cup self-rising flour
- 1 cup coconut cream
- 1 cup carbonated lemon soda
Instructions
- Preheat the oven to 390 F. Line a baking pan with parchment paper.
- Add the coconut cream to a bowl. Whisk together so that the cream and water combine and are not separated. Measure out one cup.
- In a large bowl, add the self-rising flour, coconut cream, and lemon soda. Fold together until the flour has mostly been absorbed by the wet ingredients. Don’t overmix. The dough will have a sticky texture.
- Lightly flour your hands and cover a clean work surface with flour. Remove the dough from the bowl, and form it into a ball. Knead the dough about 5 times, but not too much, as over kneading the dough will cause the scones to be dense. Note: If the dough is too sticky to work with, add some extra flour until it is easier to work with. I recommend an additional ¼ cup.
- Carefully form the dough into a 1-inch thick disc. Flour a 2.5-inch round pastry cutter. Press down, and lift up (do not twist) to form the scones. Flour the pastry cutter between cuts. Use a large knife or pastry cutter, to lift the scones from the surface and place them on the baking sheet so that they slightly touch one another. This will help them rise.
- Gently form the extra dough into a disc, and continue cutting out scones from the dough and placing them on the baking sheet.
- Lightly brush the tops of the scones with almond milk. This will help give them a nice sheen.
- Bake for 15 minutes or until golden brown in the preheated oven.
- Transfer them to a cooling rack with a dish towel gently draped over the top to keep them moist. Serve with your favorite jam.
Video
Notes
Tips for Making 3 Ingredient Scones
- Don't overmix or overhandle the dough. The more you work the dough the denser the scones will become.
- When you use the scone cutter, press straight down, and lift up. Do not twist. This will cause the scones to have an uneven rise.
- Use a pastry cutter or large knife to transfer the scones to the baking sheet. They are quite delicate, so you want to avoid touching the sides and they could collapse.
- When placing the scones on the baking sheet, allow them to touch one another. This will help them rise.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition
Calories: 309kcal | Carbohydrates: 45g | Protein: 8g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 152mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg