2 Ingredient Scones
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These 2 Ingredient Scones are so easy and delicious, you’ll wonder why you ever made them any other way. With just self-rising flour and heavy cream, you get perfectly fluffy scones in just 25 minutes. Ideal for a quick breakfast or an afternoon treat!
These 2 Ingredient Scones are as simple as it gets, just like my popular 2 ingredient dough recipe. With self-rising flour and heavy cream, you can create golden, fluffy scones in just 25 minutes. They’re perfect for a quick breakfast or an easy afternoon snack, and you won’t believe how delicious they are with so little effort!
Before You Start
- Use Self-Rising Flour: Make sure to use self-rising flour, which already contains baking powder and salt. If you don’t have any, you can make your own by combining 3 cups of all-purpose flour with 4½ teaspoons of baking powder and ¾ teaspoon of salt.
- Measure Ingredients Accurately: For the best results, measure your flour and cream accurately. Too much flour can make the dough dry, and too much cream can make it too sticky.
- Cold Ingredients: Keep the heavy cream cold until you mix it with the flour. Cold cream helps the dough come together better and keeps the scones tender.
- Don’t Overwork the Dough: When kneading, be gentle and don’t overwork the dough. This keeps the scones light and fluffy.
- Fold the Dough: Folding the dough in half and pressing it down a few times creates layers, making the scones flakier.
- Preheat Your Oven: Always preheat your oven to 400°F (200°C) before you start mixing your ingredients. This way, your scones will start baking immediately and rise properly.
Ingredients You’ll Need
- Self-Rising Flour: If you don’t have self-rising flour, combine 3 cups of all-purpose flour with 4½ teaspoons of baking powder and ¾ teaspoon of salt.
- Heavy Cream: Adds richness and moisture to the dough, creating a tender crumb. You can substitute with half-and-half or whole milk, but the texture might be slightly different.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a cast iron skillet if you prefer baking in a skillet.
In a large bowl, combine 3 cups of self-rising flour and 2 cups of heavy cream. Mix until a dough forms. If the dough seems too dry, add a little more cream, one tablespoon at a time, until it comes together.
Tip: Gradually adding cream helps achieve the right dough consistency.
Turn the dough out onto a lightly floured surface. Gently knead it by folding the dough in half, pressing it down, and then folding it in half again. Repeat this process a few times until the dough is smooth.
Tip: Folding the dough helps create layers, making the scones flaky.
Pat the dough into a round shape about 1 inch thick. Using a round/square cutter or the rim of a glass, cut out scones and place them on the prepared baking sheet or in the greased skillet. Gather any leftover dough, gently knead it together, and cut out more scones. You should get anywhere from 9 to 10 scones.
Tip: Patting the dough to the right thickness ensures even baking.
Note: I’ve made them both in the skillet and on the baking sheet and while they both taste the same, I’ve found that they don’t rise as high in the skillet as they do on the baking sheet. It’s up to you which method you choose.
Brush the tops of the scones with a little cream for a golden finish, if desired. Bake for 20-25 minutes, or until the scones are risen and golden brown.
Tip: Brushing with cream gives the scones a lovely golden top.
Transfer the scones to a wire rack to cool slightly before serving. Tip: Cooling briefly on a wire rack prevents the bottoms from getting soggy.
How To Serve
I love serving these 2 Ingredient Scones with a variety of delicious accompaniments. They pair wonderfully with fresh berries, clotted cream and jam, honey or maple syrup. Here are some more great ideas:
Lemon Curd
Roasted Tomato Soup
Curry Chicken Salad
Denver Omelette
Frequently Asked Questions
Can I use regular flour instead of self-rising flour?
Yes, you can make your own self-rising flour by combining 3 cups of all-purpose flour with 4½ teaspoons of baking powder and ¾ teaspoon of salt.
What if my dough is too dry or too sticky?
If the dough is too dry, add a little more cream, one tablespoon at a time, until it comes together. If it’s too sticky, sprinkle in a bit more flour while gently kneading.
Can I add other ingredients to the dough?
Yes, you can add ingredients like dried fruit, chocolate chips, or cheese to the dough before baking. Just mix them in after combining the flour and cream.
How do I store leftover scones?
Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week.
Can I freeze the scones?
Absolutely! Freeze the baked scones in an airtight container or freezer bag for up to 3 months. Thaw them at room temperature and reheat in the oven for a few minutes to refresh.
More Delicious Scones
- Jalapeno Cheddar Biscuits
- Buttermilk Biscuits
- Lemon Blueberry Scones
- Cheddar Cheese Biscuits
- Peach Scones
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2 Ingredient Scones
Video
Ingredients
- 3 cups self-rising flour
- 2 cups heavy cream
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the self-rising flour and heavy cream. Mix until a dough forms. If the dough seems too dry, add a little more cream, one tablespoon at a time, until it comes together.
- Turn the dough out onto a lightly floured surface. Gently knead it a few times until smooth.
- Pat the dough into a round shape about 1 inch thick. Using a round cutter or the rim of a glass, cut out scones and place them on the prepared baking sheet. Gather any leftover dough, gently knead it together, and cut out more scones. You should get anywhere from 9 to 10 scones.
- Brush the tops of the scones with a little cream for a golden finish, if desired. Bake for 20-25 minutes, or until the scones are risen and golden brown.
- Transfer the scones to a wire rack to cool slightly before serving.
Notes
- Use cold heavy cream to help the dough come together better and keep the scones tender.
- If the dough is too dry, add more cream, one tablespoon at a time.
- Gently fold and knead the dough to create layers for flakier scones.
- Store leftover scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
- Freeze baked scones for up to 3 months; thaw and reheat in the oven before serving.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
