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Lemonade Scones on a plate with strawberry jam and cream
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3.85 from 39 votes

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!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Snacks
Cuisine: Australian
Keyword: 3 Ingredients, Date Scones
Servings: 10 Scones
Calories: 234kcal
Author: Lauren


  • Baking Tray


  • 3 cups self raising flour
  • 250 mls lemonade
  • 250 ml thickened cream


  • 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


  • 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.


Calories: 234kcal | Carbohydrates: 31g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 12mg | Potassium: 56mg | Fiber: 1g | Sugar: 3g | Vitamin A: 368IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg