15-Minute Melon Bread-Style Scones. Score a crisscross into the top of the dough and sprinkle each one with sugar. Somehow they looked and tasted like melon bread. The completed scones aren't very sweet.

Somehow they looked and tasted like melon bread. The completed scones aren't very sweet. You can adjust the sweetness with a sprinkling of sugar at the end. You can cook 15-Minute Melon Bread-Style Scones using 4 ingredients and 3 steps. Here is how you achieve that.

Ingredients of 15-Minute Melon Bread-Style Scones

It's 200 grams of Pancake mix.
You need 1 of Egg.
It's 50 ml of Vegetable oil.
It's 1 of Granulated sugar.

Recipe by Soreiyu Do not over mix the scones are crispy and soft, over mixing/kneading the dough will make the dough chewy. Before slicing the disks into scones, spray the knife/bread scraper with some oil spray to avoid the dough from sticking to the knife. Mix flour, sugar, baking powder and salt. Cut in butter with pastry blender.

15-Minute Melon Bread-Style Scones instructions

Add all of the ingredients except for the sugar into a thick plastic bag. Preheat the oven to 180℃..
Rub the ingredients together well and bring them together to form a dough. Divide the dough into 12 portions, roll into balls, and arrange them on parchment paper..
Score a crisscross into the top of the dough and sprinkle each one with sugar. Bake them in the oven for 8-10 minutes at 180℃..

As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, Hello Creative Family may receive a small commission at no extra charge to you. Quintessentially British, scones are usually served as part of an afternoon tea, alongside a generous helping of fruity jam and cream (clotted, of course). Different to a teacake and other sweet buns, they are made without yeast to give a delicate and crumbly texture. Rediscover a delightful morning treat in these gluten-free scones loaded with fresh blueberries and drizzled with a sweet lemon glaze.