Soft, fluffy, golden scones — or biscuits, depending on where you grew up — with just two pantry staples and 20 minutes from start to finish.
If you’ve ever wanted homemade scones but thought it was too complicated, this recipe is about to change everything. With just self-raising flour and thickened cream (heavy cream), you can have perfectly fluffy, golden scones — also called biscuits in the US — ready in under 25 minutes. No butter cutting, no egg separating, no fuss.
Creating Dishes YouTube channel, where simple, delicious food is always the focus. Watch the video for a step-by-step visual guide. Theat video can be found at the recipe card. You can use this post as your go-to kitchen reference.
What’s the difference between scones and biscuits?
Great question — and the answer depends on where you live! In Australia and the UK, these are called scones: light, slightly crumbly baked goods perfect with jam and cream. In the United States, a very similar fluffy baked roll is called a biscuit and is often served with gravy or alongside fried chicken. Same concept, same joy — different names.
Why only 2 ingredients?
Self-raising flour is the secret weapon here. It already contains baking powder and salt, so it does the heavy lifting. When combined with the fat in thickened cream (heavy cream), you get a tender, rich dough with no extra steps. It’s the ultimate shortcut that doesn’t taste like a shortcut.
No self-raising flour? No problem
You can make your own by combining 1 cup plain/all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt. Whisk together and use cup-for-cup in place of self-raising flour.
Serving suggestions
These scones are incredibly versatile. For a classic serve, split them warm and top with jam and whipped or clotted cream. For a more savoury take (American biscuit style), serve alongside a slow-cooked soup, slather with butter and honey, or slice and fill with bacon and egg for a breakfast sandwich.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
- Sift 2 cups self-raising flour
- Make a well in the middle of the self-raising flour
- Preheat the oven to 180°C
- Pour 1/2 cup of thickened cream into the well
- Mix
- Repeat this step 3 times
- You will need 1.5 cups of thickened cream (heavy cream) in total
- Place some extra self-raising flour onto a clean surface
- Put the scone mixture onto the floured surface
- Kneed the scone mixture until smooth
- Flatten the scone dough using the palm of your hand until the dough is 2 – 3 cm thick
- Place scones on a lined baking sheet
- Gently knead the leftover dough and repeat this step until all the dough is used
- I like to lightly coat the top of thescones with the excess cream left in the measuring jug
- Place in preheated oven for 10 -15 minutes
- Once cooked, cool for 5 minutes on a cooling rack
- Your scones are ready to add your favourite toppings
Enjoy!
💡 Pro Tip: Don’t overmix! The golden rule with scones and biscuits is a light hand. Overmixing develops gluten, which makes them dense and tough. Mix just until the dough comes together — a slightly shaggy dough is perfectly fine.
2-Ingredient Scones Recipe: Whip them up in no time!
Description
Soft, fluffy, golden scones — or biscuits, depending on where you grew up — with just two pantry staples and 20 minutes from start to finish.
Ingredients
Instructions
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Preheat your oven to 180°C / 356°F. Line a baking tray with baking/parchment paper.
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Add the self-raising flour to a large bowl. Pour in 1/2 cup of thickened cream. Mix
Repeat this step 3 times to use all of the 1.5 cups of cream
-
Mix gently with a flat-bladed knife or spatula until a soft dough just comes together — do not overwork it.
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Turn the dough out onto a lightly floured surface. Pat to about 2-3 cm thick.
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Cut into rounds with a floured cutter, or use a sharp knife to cut into squares.
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Place on the prepared tray, close together for soft sides or spaced apart for crispier edges. Brush tops with a little extra cream.
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Bake for 12–15 minutes until risen and golden. Serve warm with jam and cream!
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If you enjoyed this scone recipe, leave a comment
Note
💡 Pro Tip: Don't overmix!The golden rule with scones and biscuits is a light hand. Overmixing develops gluten, which makes them dense and tough. Mix just until the dough comes together — a slightly shaggy dough is perfectly fine.
Why only 2 ingredients?
Self-raising flour is the secret weapon here. It already contains baking powder and salt, so it does the heavy lifting. When combined with the fat in thickened cream, you get a tender, rich dough with no extra steps. It's the ultimate shortcut that doesn't taste like a shortcut.
No self-raising flour? No problem
You can make your own by combining 1 cup plain/all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt. Whisk together and use cup-for-cup in place of self-raising flour.
