3 Ingredient Tuna Scones | 4 Ingredients

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3 Ingredient Tuna Scones

Serves 24 scones


  • 1 egg
  • 200g can tuna in springwater undrained
  • 2 cups wholemeal self-raising flour


  • Preheat oven 180C.
  • Line a baking tray with baking paper.
  • In a large bowl, crack and whisk the egg.
  • Add the tuna and self-raising flour.
  • Mix until a dough forms.
  • If the dough is too dry, add up to 1⁄3 cup water.
  • If the dough is too wet, add a little more flour.
  • Turn out onto a clean, floured surface and roll out to ½ cm thickness.
  • Use a small scone cutter to cut 24 rounds.
  • Place each round onto the prepared tray.
  • Bake for 20 minutes or until lightly golden and crisp.
  • Cool before serving.
  • Store in an airtight container for up to 2 weeks.

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Kim McCosker


I created 4 Ingredients to save you time & money in the kitchen. I hope you enjoy our recipes.

Kim xx

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