Two-Ingredient Scones
Two ingredients, nothing else: flour and cream. The simplest bake in the Argentine home repertoire, meant to go with mate — with a rustic flakiness achieved without butter, without yeast and without baking powder.
The fat in the cream does everything here: it supplies the fat that makes the crumb short, and the liquid of the dough at the same time. That is why it has to be full-fat whipping cream — with a light or single cream you get bread.
The salt is flavour only and contributes nothing to the structure. Forget it and you still get scones, which makes this one of the few recipes where you do not have to be careful measuring.
🔎 What is yerba mate? — where it comes from, what goes in it and how it differs.
Ingredients
- 250 g all-purpose flour (plain flour)
- 250 ml full-fat whipping cream (double cream)
- 1 level tsp salt
Method
- 1
In a bowl, bring the flour, the cream and the salt together until they combine.
- 2
Knead briefly, just until you have a smooth, even ball of dough. Do not knead longer than that — the less you work it, the shorter the result.
- 3
Wrap in cling film and rest for 20 minutes in the fridge. Cold dough cuts cleanly and rises better in the oven.
- 4
Roll the dough out to about 1.5 cm thick, prick it with a fork and stamp out rounds with a cutter.
- 5
Bake for 10 minutes at a medium heat (about 200 °C), until barely golden on top. They are best warm.