Three-Ingredient Scones

What do you do when you find expired cream in the fridge? Make scones of course!

In New Zealand, and all over the world, food waste is a huge issue. It’s one of the reasons I try to make the most of every ingredient – finding ways to incorporate things that would otherwise be thrown out.

I can’t take the credit for this recipe though, as it’s a tried and true family recipe courtesy of my grandmama Joan, matriarch of the Nicholas-Hepple clan. Thinking back, it’s probably growing up with recipes like this which have influenced my philosophy about food waste.

I should reiterate though - for those of you who are freaking out about baking with off cream – don’t actually use off cream, just cream that’s past it’s use-by date or starting to sour. I don’t want anyone giving themselves food poisoning. You can also use fresh cream to make this, I just like the ever so slightly sour taste it gives the scones - plus it’s always a good excuse to make them when you find a bottle sitting in the back of the fridge…

Three-Ingredient Scones
Makes 12 Scones
Prep time: 5 minutes
Cook time: 10 minutes

3 cups flour
3 heaped teaspoons baking powder
400 – 500ml of cream

Start by heating the oven to 220⁰C Fan Bake.

Next, add the flour and baking powder into a food processor and mix on a low/medium speed. The reason I use a food processor is because the chopping motion allows air into the mixture which helps to give the scones it’s fluffy texture.

With the food processer still on a low/medium speed, slowly start pouring in the cream until the flour starts to come together. While the amount is not always the same, you know it’s enough cream when it becomes slightly glossy and starts to come together with a crumbly consistency – it should not be wet. If you accidently add too much cream, you can always add more flour.

Once your scone mixture just right, flour a baking tray (or line with baking paper) and tip the scone mixture on top. With your hands, press the mixture into the shape of a rectangle about 1 inch high. Now, with a blunt knife score and divide into 12 even sized pieces.

Move the scones evenly over the tray, leaving space around each – allowing enough room for them to rise and grow. Bake in the oven for 10 minutes or until they have puffed up and become golden brown on the outside.

Serve while warm with lashings of whipped cream and jam (my top pick is strawberry).

Tip: these scones naturally split slightly horizontally as they rise when cooking so you should just be able to pull them in half – no need to cut them open.