no fuss lemonade scones

Breakfast really is the meal for champions. Eggs benedict, pancakes, and french toast- it just seems like a shame that these foods are relegated to just the one time of the day. Unfortunately, my daily fantasies of a feast of a breakfast are soon dashed when I realise it requires getting out of bed earlier than desired just to fumble around in the kitchen.

While I can somehow persuade myself out a warm comfy bed to make a stack of pancakes, I need more a bit more convincing to make some scones. Rubbing the butter into the flour, rolling the dough - just too much work for someone who is not a morning person.

So what's this I hear about 3 ingredient scones that actually taste amazing? Surely this can't be true!

But alas, the claims are true; no fuss scones that are crunchy on the outside, and crumbly yet moist on the inside. the lack of cutter required for these scones means that as you dollop the spoonfuls on a tray, they probably won't any pretty scone awards. My second batch involved forming them into balls  with wet hands and then brushing them with egg wash, which was a mild success for those who prefer their scones a little less aesthetically challenged, but with scones that taste this good with minimal effort, I'd easily forgo that last step just get them into my mouth that little bit sooner.

The Hungry Student Cooks' Simple & Perfect Scones

1 cup cream
1 cup lemonade (Schweppes lemonade preferred)
3 cups self-raising flour

1. Sift flour into mixing bowl. Form a well in the centre, then add lemonade and cream. Fold mixture until just combined.

2. Dollop the mixture onto a baking tray, or form into balls with wet hands. Brush with egg-wash if desired.

3. Bake in 230 degree (210 fan forced) oven for 10-12 minutes, and serve warm.