These scones prove you do not need a long ingredient list to get a lovely result. Just two things, self-raising flour and cream, come together into a soft dough that bakes up fluffy and golden.
There is no rubbing butter into flour and no fiddly method. The cream does the job of the fat and the liquid all at once, so you just mix, shape and bake. Warm from the oven with jam and cream, they are hard to beat.
It is the kind of recipe you will remember without looking it up, and make again and again.
Why You’ll Love It
Two ingredients and one bowl make these about as simple as baking gets. There is no rubbing in butter, the cream does that work, so they come together in minutes, and they bake up soft and fluffy. It is an easy recipe to remember, great for a last minute morning tea, and a reliable one to make with the kids.
The Shortcut That Makes It Work
Cream is the clever bit. It brings both the fat and the liquid a scone needs, so you skip rubbing butter into flour entirely. Stir it into self-raising flour and you have a soft scone dough in moments, no extra ingredients required.
Handy Tips
Handle the dough gently and do not overwork it, a light touch keeps scones fluffy rather than tough. Sit the scones close together on the tray so they support each other and rise up rather than out, and brush the tops with a little milk or cream for colour. They are best eaten warm on the day they are made.
What To Serve With It
The classic way, warm with jam and a dollop of cream. They are also lovely with butter, or alongside a bowl of soup.
Leftovers / How to Store It
Scones are best fresh and warm, but keep any leftovers in an airtight container for up to 2 days and warm them briefly before serving. They also freeze well.
Don’t Forget to Share
Tried my 2 Ingredient Scones recipe? I’d love to see how you used it. Snap a pic and tag me on Instagram @steph_cooks_stuff, I love seeing your creations.
2 Ingredient Scones
Prep Time 10 minutes 
Setting Time
15 minutes 
Total Time 25 minutes 
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F).
- In a large bowl, mix together the self-raising flour and cream until a soft dough forms. It's that simple!
- Turn the dough out onto a lightly floured surface and gently knead it a few times.
- Shape the dough into rounds about 2-3 cm thick. You can use a cookie cutter or just shape them by hand.
- Place the rounds on a baking tray lined with baking paper.
- Pop them into the oven and bake for 12-15 minutes, or until they're golden brown on top.
- These scones are so fluffy and delicious, you'll be making them again and again. Serve them warm with your favourite jam and a dollop of cream. Yum!
Nutrition
Video
Tried this recipe?
Let us know how it was!
FAQs
Why only two ingredients?
The cream brings both the fat and the liquid that scones normally need from butter and milk, so self-raising flour and cream are all it takes for a soft, fluffy result.
How do I keep them fluffy and not tough?
Handle the dough gently and do not overwork it. Mix and knead just enough to bring it together, then shape and bake.
Can I add cheese or sultanas?
Yes. Stir a handful of grated cheese through for savoury scones, or sultanas for sweet ones, before shaping.
Can I freeze them?
Yes. They freeze well. Cool completely, freeze in a bag, and warm them through when you want them.
i like that its so easy to do
i like that its so easy to do
Was abit dubious making them but so glad I did this is definitely a keeper, I added 1 cup of sultanas in mine and they turned out the best I have ever made, really light and fluffy 😊
Can you use Gluten Free SR flour?
Hi Vicki, yes you can. Gluten free self-raising flour works well in this recipe. Just keep in mind the dough may be slightly stickier than with regular flour. Handle it gently and don’t overwork it. You may also need a splash more cream to bring it together. Let me know how they turn out.