I’m a loyal Real Simple magazine customer. Actually, I don’t have a subscription at the moment, but that has change now that I’m writing this blog. What I do have are a lot of Real Simple back issues. All these years, magazines come and go in my house. And then there’s Real Simple. I cannot do it. I cannot throw them away. It would be like throwing away a journal. And I’ve done that (really dumb). Last summer, a friend brought a bunch of RS copies with her to the beach house we rented and when I walked in an saw them, I swear I screamed. She gave several to me on the last day. 🙂 I was literally ordering something on Amazon in the car on the way home. Real Simple compares and tests things all the time. Who knew my ridiculous passion for the magazine all these years would play out in this blog, but there you go. Guess I kept them for a reason. It’s time to get to the scones.
I found this recipe a about a year ago and actually posted in Facebook about them. I LOVE scones only I do not necessarily have the time to chop up bits of butter and mixer. These scones have three ingredients and all you do is toss everything into a bowl. The mixing is minimal. I’ve actually made these in the morning before school because they are so ridiculously fast and easy. Not to mention, my daughter Zoë loves them. She had one with tea this morning. Decaf, people.
Self Rising Flour, Sierra Mist lemon/lime soda and cream
- 3 cups of self-rising flour
- 3/4 cup lemon/lime soda (Sprite or Sierra Mist)
- 3/4 cup heavy cream (I use light cream sometimes…whatever I have available)
- Heat your oven to 400 degrees. Line a baking sheet with parchment paper.
Place the flour in a large bowl and make a well in the center.
Gently pour soda and then the cream.
Mix until incorporated, but don’t overdo it. Just mix it around until it looks like this. It should be bumpy, like this:
Drop 8 large spoonfuls of dough on to the baking sheet.
I like to sprinkle some raw sugar on each. I didn’t have any this time so I used plain old sugar and I still love them.
Bake until golden brown, about 18-20 minutes.
Serve warm with butter and honey or jam. And a spot of tea! Who says high tea is just for the British?
Hope you’ll try them. Let me know!