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
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
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Ann
If using ordinary cream do you need less?
Lauren
Do you mean pouring cream? You could try using a little less, and if the mixture is still dry just add more. I hope that helps 🙂
Pie
Do you mean 240C for baking temp? I baked at 240F and it took over twenty minutes. Did I do something wrong?
Lauren
Hi, yes it’s 240 degrees celcius sorry.
Deanne
I wondered the same about cooking temperature whether Celsius or Fahrenheit. I did C and it was way too hot but 240 f is way too low so I did somewhere in between 🙂
Thanks for a great recipe!!!
Lauren
Hi Deanne, I’m glad you enjoyed the recipe! A hot oven helps the scones to rise quickly so that they are nice and fluffy 🙂
Corrie
What kind of lemonade?
Lauren
Hi Corrie, you can use any type of lemonade, I’ve used sprite and kirks in the past. Thanks
linda
Can you use buttermilk in place of cream
Lauren
I’ve never tried it myself, I would say you could try it, the texture may be a little different though.
Peter Jackson
My dough was too wet so we made the scones in muffin tins. Not perfect but still good. We measured exactly as specified. Any comments on the dough being too wet?
Lauren
If you feel the dough is too wet, you can add a little more flour to your mix.
ANNALY
Hi. You must use the thick cream not whipping cream. I made the same mistake bur still delish
Shari from GoodFoodWeek
How SIMPLE! Everyone needs a good scone recipe!
Kim @ Land of Zonkt
It’s pretty amazing isn’t it.
I made these earlier in the year with mum. She has a standard recipe that she has used since I was a kid, and its all about the feel and nothing to do with accurate measures. But we gave these a go and they were yum and so easy.
I love scones they just take me back to my childhood.
Lynn | The Road to Honey
I always have had a soft spot in my heart for scones. . .so I am completely blown away that you can make these with only 3 ingredients. They look absolutely divine. . .and topped with that homemade jam. . .well let’s just say I am in love.
Lauren
Thanks Lynn, they are a little different to traditional scones but still taste pretty amazing 🙂
Jess @ What Jessica Baked Next
This is such a great idea! Love the idea of using lemonade to make the scones. I bet these were delicious served with cream and jam! 😀
Lauren
I think jam and cream make EVERYTHING better 😉
Malinda @mybrownpaperpackages
I keep intending to bake with my strawberries but my girls eat them so fast I never get the chance. But these scones I can do, and cheat with bought jam (shh) 😀
Lauren
Yes that’s been my problem too, my boys can happily demolish an entire punnet of strawberries in one sitting.