If you like Scones, you are going to LOVE this easy 3 Ingredient Lemonade Scones Recipe! These light and fluffy Scones are made using just lemonade, thickened cream and self-raising flour and it takes less than 10 minutes to prepare this recipe and have your scones ready to go into the oven.
Why you will love this 3 Ingredient Lemonade Scones Recipe:
- Quick to make – you can be enjoying these Lemonade Scones in less than 30 minutes.
- Budget friendly – three ingredients is all you need for this recipe.
- Great for Lunchboxes – these Scones can be made into smaller servings, perfect for the kids.
- Freezer friendly – you can freeze these Lemonade Scones for up to three months.
Lemonade Scones Ingredients:
All you need to make these scones is some self raising flour, lemonade and cream – yep that’s really it! Because you don’t need to rub butter into the flour, these 3 ingredient Lemonade Scones really take no time at all to make, and it took me less than 10 minutes to get out the ingredients, make the scone dough and get these into the oven.
- Cream – I usually use thickened cream for this recipe, however you can also use pouring cream if you wish.
- Lemonade – any brand of lemonade will work for this recipe Just make sure that it’s fizzy!
- Self-raising flour – if you don’t have any self-raising four you can make your own, add 3 teaspoons of baking powder to the 3 cups of flour required for this recipe.
How to Make Lemonade Scones
- Combine the self-raising flour, cream and lemonade in a large bowl and mix with a butter knife to combine.
- Tip the mixture onto a bench dusted with some extra flour and shape into a rectangle.
- Cut out the scones and place them onto a baking tray.
- Bake until golden and cooked through.
My Tips for making this recipe:
- Take care not to over mix the scone dough, if you mix it too much the scones will lose some of their lightness.
- The mixture will be quite sticky when you tip it onto your bench – this is normal. I suggest to spread approximately ¼ cup of extra flour over your bench and lightly dust your fingertips with flour when shaping the dough into a rectangle.
- Dip your cookie cutter into flour to help the scones easily be removed.
- Place the scones so that they are almost touching each other onto your baking tray, this will help them to rise up instead of outwards.
- If you wish, you can brush a little milk over the top of the scones before baking, however this isn’t essential.
- The cooking time will vary depending on the size of your scones, I suggest checking them at the 10 minute mark.
- You will know the scones are cooked when they sound hollow when lightly tapped.
Can you freeze Scones?
Yes, baked scones can be frozen for up to three months.
What cream is best for making Lemonade Scones?
I find full fat thickened cream to work best with this recipe, however you can also use pouring cream if you wish.
You can find more of my tips for making the perfect scones here.
Looking for more classic recipes?
- Easy Pikelets Recipe
- Pavlova Recipe
- Nan’s Chocolate Cake
- Easy Date Scone Recipe
- Ginger Nut Biscuits Recipe
- Easy Anzac Biscuits
- The Best Banana Bread Recipe
- Easy Berry Trifle Recipe
3 Ingredient Lemonade Scones Recipe
If you like Scones, you are going to LOVE this easy 3 Ingredient Lemonade Scones Recipe! These light and fluffy Scones are made using just lemonade, thickened cream and self-raising flour and you can be enjoying them in less than 30 minutes!
Equipment
- Baking Tray
Ingredients
- 3 cups self raising flour
- 250 mls lemonade
- 250 ml thickened cream
Instructions
- Preheat your oven to 240 degrees celsius (fan-forced) and line a baking tray with baking paper.
- Sift the self raising flour into a large bowl and add the lemonade and cream.
- Use a butter knife to bring the mixture together until it just combines.
- Tip the scones mixture onto a floured surface and gently shape into a rectangle.
- Use a cookie cutter or glass to cut out your scones and place them onto the prepared tray. Repeat until you have used all of the scone dough.
- Place your scones into the pre-heated oven and bake for 12 minutes or until golden and cooked through – they will sound hollow when tapped.
- Carefully remove your scones from the oven and allow them to cool slightly before serving with your favourite jam and whipped cream
Notes
- Take care not to over mix the scone dough, if you mix it too much the scones will lose some of their lightness.
- The mixture will be quite sticky when you tip it onto your bench – this is normal. I suggest to spread approximately ¼ cup of extra flour over your bench and lightly dust your fingertips with flour when shaping the dough into a rectangle.
- Dip your cookie cutter into flour to help the scones easily be removed.
- Place the scones so that they are almost touching each other onto your baking tray, this will help them to rise up instead of outwards.
- If you wish, you can brush a little milk over the top of the scones before baking, however this isn’t essential.
- You can freeze your cooked scones for up to three months.
Nutrition
Serving: 0gCalories: 234kcalCarbohydrates: 31gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 34mgSodium: 12mgPotassium: 56mgFiber: 1gSugar: 3gVitamin A: 368IUVitamin C: 1mgCalcium: 22mgIron: 1mg
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Bella
Is the baking temperature Fahrenheit or Celsius?
Lauren Matheson
Hi Bella, all temperatures are in celsius
Katrina
Very quick and easy to make, and tasty. However, these are not as tasty and satisfying as a traditional, Scottish, scone. I’ll use this recipe if I need something fast, but I wont be switching from my usual recipe, otherwise.
Lauren Matheson
Thanks for the feedback Katrina, I’m glad you still enjoyed them. Yes, they are certainly different to a traditional scone recipe x
Ann Rowland
HI LAura,
I have just made your 3 ingredient lemonade scones, and I thought I would make them savoury instead, so I added 2tspns of powdered mustard and a cup of shredded cheese to the flour and mixed it through before I added the liquids. I also topped them with a bit of cheese too and they have turned out fabulously. You will get a few more out of the mix because of the cheese. I am in cheese scone heaven. Thank you
Lauren Matheson
They sound AMAZING!!
Katie Bull
I found a good process was to make the whipped cream first and pop it in the fridge that way it can ‘set’ a little before using
These are a quick and easy fav for my kids they love cutting them out
Lauren Matheson
That’s a great idea Katie, I’ll definitely give it a try 🙂
Felicity
hi you can use buttermilk absolutely delicious
Lou Highfield
Yes Barb soda water works just as well instead of lemonade just means they aren’t as sweet but still amazing you can grate some cheese on the top for a more savoury scone or just use the jam & whipped cream on them also , I prefer the soda water as I don’t like very sweet scones
Christine
How much dried fruit would I add to make these into fruit scone?
Lauren
Around 1/3 to 1/2 a cup would be perfect!
Edd Black
Simple is sometimes best…..Try Ginger Scones – Blokes Like Them
Swap lemonade for Dry Ginger Ale….Add some shavings of Glaze Ginger…serve with Ginger Jam or Marmalade…dob of double cream.
Lauren
That’s a fabulous idea, I’ll definitley be trying that – thank you!
Barb
Would they work with soda water instead of lemon aid do you think?
Lauren
I haven’t tried them with that myself, but I don’t see why not as it’s the bubbles/fizz which help.
Jay
Tasty! Just made them, but more of a biscuit than a scone. Still delicious, and easy recipe!