Submitted by Christy Roth
3 ingredient traditional scones
Serving: 12
Ingredients
- 4 cups self raising flour
- 40g butter
- 1 ¾ cups any sort of milk
Instructions
- Sift flour into a bowl.
- If you forgot to let the butter warm to room temperature first you can cheat, and with a grater, using the fine grate section, grate butter into the bowl.
- Using your fingers, work the butter and the flour together until there are no more lumps of butter and it has the consistency of fine crumbs.
- Make a well and add the milk, stirring with a butter knife until all ingredients are combined.
- Turn dough out onto a floured work surface and work together until it is a solid dough.
- Roll out to about 3cm thick and use a cookie cutter (or if you couldnt find one, a wine glass, as I did, though it was a little more difficult) to cut into 12 circles.
- You may need to cut some, then roll dough back out again to cut more (as I did) or you could manually fashion the blobs if you wanted.
- Put into a pre warmed slow cooker that is lined with baking paper and cook on high for 1.5 hours with tea towel under the lid
- Serve warm as is, or warm or cold with butter and jam, or pretty well anything you want to put on them. For variety you could add some sultanas or dried fruit to the dough.
- So so simple!
Tried this recipe?Scroll Down To Share What You Think
I made these for my dad who didn’t believe scones could be made in a SC’er
I sure showed him…..
‘Gee, these are even better than your mothers’
Perfect – Thanks for the recipe
Absolutely amazing! So easy to make.
Yummy, yummy, yummy. I didn’t think they would work but they are so delicious and not heavy either.
Thank you very much for the recipe.
My kids and sister were very impressed love this recipe so easy i even got the kids to help thanks for this .
Please can anyone tell me if baking paper is a must? Or what I can use as a substitute? I just can’t find any in the backwoods country.
You could try greasing it instead??
Yum looking forward to making these for school lunches and afternoon tea thx for the share 😉
I dont think id be able to fit 12 in my slow cooker what temp do you put it on low…high..or auto
It’s says to cook on HIGH in recipe 🙂
Just made a batch of these. My first ever scones. My mum was very impressed and couldn’t believe they came out of the slow cooker. Yum yum and so easy.
Why and how do you put a tea towel under the lid
The Tea Towel Trick
just about to make these – i noticed no one puts milk on the top to make them go brown – is that because its in the slow cooker?
Yep 🙂
Made these were really Moorish,will make them again.had a lot of good comments.
Wow must try ….
My first go at this recipe and it was amazing. Even the fussy daughter loved them. Going to make them again but going to try gluten free flour. Hopefully it will work out.
Excellent recipe, turned out perfectly. My only complaint is I now need a bigger slow cooker to fit a whole batch in at once!
Will definitely give this one a go. However can you please tell me the best way to preheat the slowcooker? Thank you.
You could just have it warming up while you make the scones 🙂
Best scones I have ever! soft and easy to cut. Go very well with jam and cream.
My Grandma will love these.
Does anyone know if these could be made using Almond flour & almond milk please?
For 50 years I could not make a scone that was edible. Now this is the one I make and can enjoy. Not quiet the texture of a tradional old fashioned scone but amazingly good.
Can you freeze the left overs
That should be fine like any normal scone 🙂
I made these tonight. So impressed. I would add a little salt next time though 🙂
Would they still work of I were to add spinach, cheese, tomato and cracked pepper? Would I need to make any adjustments to the ingredients at all?
Hi Sarah, I think cheese and pepper is no problem but I feel the tomato will affect the moisture balance so just keep an eye on that if you experiment. Be sure to let us know how you go 🙂
Otherwise you could try a SAVOURY SCONE