3-ingredient lemonade scone recipe you can make in a slow cooker

If you’re running low on milk or eggs during the coronavirus self-isolation, don’t fret! One savvy mum has made headlines across the world after she shared a simple recipe for scones.

The woman shared her super easy recipe to the Slow Cooker Recipe and Tips Facebook group where it got the approval from fellow members. She explained the family favourite was made with just three ingredients — one cup of cream, two cups of lemonade and three cups of self-raising flour.

“My husband made the slow cooker scones today,” she wrote. “They turned out delicious. So fluffy and light, it’s amazing.”

To make the lemonade scones, her husband mixed the cream, lemonade and self-raising flour in a bowl and gently combined. He then rolled out the mixture on a floured surface and cut out the scone pieces. He then placed the scones in the slow cooker, lined with baking paper, and brushed the top with a little milk. The scones were left to cook for 90 minutes with a tea towel under the lid, before being served.

Group members praised the woman for the easy hack, with one person commenting: “Many thanks. Can’t wait to try.” Another added: “I use the same recipe, only takes 10 minutes in the oven.”

If you’re looking for a little inspiration in the kitchen, an American chef has also shared an easy recipe for homemade bread.

“Bread shortage? This is the easiest kind of bread you can make,” Brandon Johnson wrote on Facebook. “Costs pennies and can get you through these strange times, my family lived off these when the pickings were slim.”

To get started, Johnson said you need to mix two cups of flour together with one teaspoon of baking powder and one teaspoon of salt.

“Mix dry ingredients together and add most water, mix and add water until it has the consistency of tacky pizza dough,” he said.

Once you’ve done this, knead the mix for a few minutes, and then let it rest in a greased bowl for somewhere between 30 and 60 minutes. Then, divide it into six pieces and roll it out on a floured surface until it has the thickness of tortillas.

“Cook until [there are] golden brown spots and flip, cooking until done,” he said. “They can be made ahead and kept under a floured towel or frozen for later use. Hope this helps.”