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24th January 2022

3 ingredient Scones - no sugar, no egg

Enjoy a batch of buttery 3 ingredient scones, prepared and baked in under 30 minutes! A classic recipe super easy to make, plus my secret tip for light, soft, perfect scones every time. 

3 ingredient scones with jam and cream

These 3 ingredient scones are made without the additional sugar and eggs.

However, sugar is optional and I've included guidelines in the recipe card below on how it can be added. This makes it versatile in terms of serving and diet preference. 

Super easy and convenient. Why? 

  • You are using cold ingredients straight from the freezer or fridge. You don’t have to wait for any ingredient to reach room temperature before you start baking. 
  • There is no kneading of the dough. The dough is just lightly mixed until combined. In fact, the less mixing results in the lightest scones. 

What's the secret?

My secret tip for making tender, light scones: Grated frozen butter! Trust me, this makes a world of a difference to your baked scones.  

Firstly, it’s easier to incorporate frozen grated butter throughout the flour compared to little blocks of cold butter.  

Secondly as the grated frozen butter melts during baking, it creates pockets of butter throughout, releasing steam and helping the dough rise perfectly instead of spreading out.

Grated frozen butter

What you need to make 3 Ingredient scones

The ingredients are super simple, nothing complicated here! (Scroll down to the end for the full printable recipe.)

3 ingredient scone list of ingredients

How to make 3 ingredient scones

Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page

3 ingredient scones instructions

3 ingredient scones instructions

3 ingredient scones instructions

3 ingredient scones instructions

Storage

Scones are best eaten or served warm from the oven. Preferably eaten on the same on which it has been baked.  

  • On the countertop at room temperature: Store in an airtight container for about two days 
  • In the refrigerator: Store in an airtight container for about a week,  
  • In the freezer: Store in an airtight container for about two months. 

Food safe / Freezer safe airtight containers or zip bags ensures that your scones do not absorb scents from other food while they are stored. 

3 ingredient scones serving suggestion

Tips for perfect scones

Don't soften your butter. Cold butter makes scones rise higher. 

Measure your flour with a kitchen scale or by scooping it out of the bag and into a dry measuring cup with a spoon. Do not pour your flour into the measuring cup or it will be too dense and you'll use more flour than you should. 

Use your fingertips only When rubbing the butter in to the flour mixture, try not to use your palm of your hand to do so. The palm of your hand is warmer than your finger tips and will soften the butter. 

Avoid over-mixing the dough. Too much stirring will produce dense scones. 

Prevent lopsided baked scones by pressing down on the dough and lifting out. Don't twist the cutter.

3 ingredient scones cut in half

Frequently asked questions

Can you freeze Scones? 

YES! You can.  

They can be frozen in their unbaked or baked form. 

Here’s how it’s done 

How to freeze baked scones

  • Let the baked scones cool then pop them into a Ziploc bag or airtight container for up to 2 weeks.
  • Thaw at room temperature. Or defrost in the microwave on medium setting for 35 to 40 seconds.

How to freeze unbaked scones 

You can freeze the unbaked scone dough or shaped unbaked scones. 

  • Wrap your scone dough well in cling film.
  • Place the wrapped scone dough in an airtight container or freezer safe bag. 
  • Label and Freeze. Write the date that you prepared your scone dough, as well as its use-by date on the front of the container or bag, before placing it in the freezer 
  • Freeze for up to 1 month. 
  • Remove it from the freezer the night before you plan to bake it, transferring it to the fridge to thaw completely before cutting and baking. 

To freeze unbaked cut out scones 

  • Prepare your dough according to the recipe instructions 
  • Cut the scones with a round cookie cutter. separate out each scone using parchment paper and place in an airtight container or freeze safe bag 
  • The parchment paper will stop them from sticking together when they freeze. 
  • Label and Freeze Write the date that you prepared your cut out unbaked scones, as well as its use-by date on the front of the container or bag, before placing it in the freezer 
  • Freeze for up to 1 month. 
  • Bake straight from frozen, adding a couple more minutes to the baking time. 

Do I need a cookie cutter?

No, You could also use a sharp knife to cut the dough into triangles or squares.

3 ingredient scones on cooling rack

Serving suggestion

Delicious served with sweet or savory filling

Sweet

  • Any flavor jam/jelly
  • Whipped cream
  • Honey
  • Lemon curd
  • Marmalade
  • Nutella

Savory

  • Guacamole
  • Smoked salmon
  • Cheese and chutney

Enjoy ♥

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3 ingredient scones

Enjoy a batch of buttery 3 ingredient scones, prepared and baked in under 30 minutes! A classic recipe super easy to make, plus my secret tip for light, soft, perfect scones every time.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 12 mins
Servings 12 scones

Ingredients
 
 

  • 3 cups self-raising flour see note 1
  • ⅓ cup grated frozen butter see note 2
  • 1 cup milk cold

Instructions
 

  • If you don’t already have butter kept in the freezer, then pop a block in for about 15 minutes before grating.
  • Grate the frozen butter into a bowl with the flour.
  • Rub the butter into the flour with your fingertips until it resembles breadcrumbs. Lift your fingers above the bowl while rubbing to help aerate the mixture. See Note 4
  • If using sugar, stir it into the flour mixture now.
  • Pour the cold milk over the flour mixture combining with a butter knife or an offset spatula to form a soft dough. Mix only until combined. Do not overmix. See note 5
  • Turn the dough out onto a lightly floured surface. Gather the dough gently to form a smooth ball.
  • Pat the dough out to about 1 inch (2cm) thick.
  • Dip a 2½ inch (6cm) round cookie cutter or cup in some extra flour and push down into the mixture. Don’t twist! If you do, it will result in lopsided baked scones. See note 6
  • Gently form the dough back together and cut again until you have used up all the dough.
  • Place the cut-out scone dough on a baking sheet lined with parchment paper or a Silpat silicone mat.
  • Bake for 12-15 minutes until risen and golden brown in a preheated oven of 390°F/200°C (standard) or 350°F/180°C (fan / convection)
  • Remove from the oven and serve either warm or cooled.

Storage

  • Scones are best eaten or served warm from the oven. Preferably eaten on the same on which it has been baked.
  • On the countertop at room temperature: Store in an airtight container for about two days
  • In the refrigerator: Store in an airtight container for about a week,
  • In the freezer: Store in an airtight container for about two months.
  • Food safe / Freezer safe airtight containers or zip bags ensures that your scones do not absorb scents from other food while they are stored.

Serving suggestions

  • Delicious served with sweet or savory filling
  • Sweet
  • Any flavor jam/jelly
  • Whipped cream
  • Honey
  • Lemon curd
  • Marmalade
  • Nutella
  • Savory
  • Guacamole
  • Smoked salmon
  • Cheese and chutney

Notes

  1. Self-rising flour: Ensure that your self-rising flour is fresh and not past the expiry date. If the self-rising flour is expired, the scones will not rise and will have a dense texture.  If you do not have self-rising flour, then you can make your own by just adding 2 teaspoons of baking powder to every cup of all-purpose OR cake flour called for in the recipe.
  2. Cold grated butter: My secret tip for making tender, light scones: Grated frozen butter! Trust me, this makes a world of a difference to your baked scones. Firstly, it’s easier to incorporate frozen grated butter throughout the flour compared to little blocks of cold butter. Secondly as the grated frozen butter melts during baking, it creates pockets of butter throughout, releasing steam and helping the dough rise instead of spreading out.
  3. Sugar: This is optional and about ¼ cup (or according to taste) can be added to the flour after rubbing in the butter.
  4. Use your fingertips only When rubbing the butter in to the flour mixture, try not to use your palm of your hand to do so. The palm of your hand is warmer than your finger tips and will soften the butter.
  5. Avoid over-mixing the dough. Too much stirring will produce dense scones.
  6. If you do not want to use a cookie cutter, you could also use a sharp knife to cut the dough into triangles or squares.

Nutrition

Serving: 1sconeCalories: 158kcalCarbohydrates: 23gProtein: 4gFat: 6gSaturated Fat: 3gTrans Fat: 1gCholesterol: 14mgSodium: 46mgPotassium: 33mgFiber: 1gSugar: 1gCalcium: 6mg
*Nutrition Disclaimer
Tried this recipe? Let me know how it was in the comments below

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Welcome to my blog on simple gardening ideas and easy-to-follow recipes. Great recipes made with everyday ingredients to create impressive treats. Let me show you just how easy it really is. Enjoy ♥
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