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! 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.
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