I still can’t quite believe these are the Easiest 3 Ingredient Lemonade Scones you will ever make work as well as they do. Every time I make them, part of me feels like I’ve skipped a few steps somewhere and am kind of cheating.
But nope. Just lemonade, cream, and self raising flour. That’s the whole recipe.
The lemonade gives the scones a little lift and a hint of sweetness, while the cream keeps them soft and fluffy. They’re super easy, kind of forgiving, and ready in less time than you think.
Once you’ve tried them, you’ll understand why this easy recipe has been a favourite for a long time.
If you love low ingredient recipes then you might also like our Blueberry Sorbet (2 ingredients) and our Easy Chocolate Mousse recipe (also 2 ingredients).
Now, I can’t take credit for discovering these easy lemonade scone recipe. The recipe came from my sister-in-law Julie, who has probably baked more scones than I’ve had hot dinners.. Around our family….and our local area, she’s known as the Queen of Scone Making, And after tasting her fluffy scones, it’s easy to see why.
But…..I have to make a confession here before I go any further. I’ve tried making this 3 ingredient lemonade scone recipe about 7 times. Yep you heard that correctly. I was getting so frustrated that I was going to throw in the towel. But honestly I couldn’t do it.
I’m Australian so scones are part of our DNA. No matter what occasion scones will often turn up with their friends jam and cream so I thought I’d better sort myself out and nail this.
I was just overthinking it and needed to stick with the recipe. I did try it with soda water (worked pretty well), organic flour, second organic flour but in the end I wen’t back to Julie’s recipe and stuck with it.
Yes you can overcomplicate a 3 ingredient scone recipe!
Why You’ll Love This Recipe
These fluffy lemonade scones are one of those recipes that make you wonder if someone’s forgotten to print the rest of the ingredients. Somehow, with just three simple staples, they still manage to bake up soft, fluffy, and downright irresistible. The secret isn’t in anyone’s baking skills but just 3 ingredients that do all the work. All you have to do is start with your first batch.
Recipe Ingredients
You’ll need the following ingredients to make this amazing easy scone recipe.
Dry Ingredients – 4 cups of self-raising flour. I used this type of flour rrom our the local gorcery store.
Lemonade – I used Coles Soft Drink Lemonade. I have tried sugar free lemonade and it worked fine.
Cream – thickened cream with full fat content or known as heavy cream.
How to make Easiest 3 Ingredient Lemonade Scones (You’ll Ever Make) STEP BY STEP
- Heat your oven at 180 degrees Celcius. Have ready a lined baking tray with slightly high sides and parchment paper. Sift your flour into a large bowl.
2. Add the lemonade and cream to the sifted flour and combine with a spatular till just combined. Be gentle. Try not to overmix the dough.
3. Pop the scone dough onto a lightly floured surface and use your hands to gently press it into a round disk about 3 cm (around 1 inch thickness). Don’t knead or fold. Just press and pat until it holds together. Using your scone cutter (mine is 6cm across or 2.5 inches), press into the dough to cut out a scone without twisting the cutter when removing. You may need a little extra flour to dip your scone cutter into to make sure they cut beautifully.
4. Place onto your line tray and keep them close to help the rise evenly in the oven. Cook for around 15-20 mins or longer if needed.
5. To check if your scones are cooked I take a skewer and poke it between the scones into the centre. If it comes out nice a clean they’re cooked. If it comes our gooey they’ll need more time in the oven. After cooking slide carefully onto a wire rack and allow to cook for 10 mins and golden brown. Serve while warm with strawberry jam and whipped cream. Yummo. Afternoon tea sorted.
Recipe Tips
Cooking time may vary due to the size of the scones. If using a larger scone cutter they will take 20 minutes (maybe 25 mins) at 180 degrees Celcius It all depends on your oven, size of scone and how wet the scond dough is.
You may panic making this easy recipe the first time thinking it’s too wet or too dry. If it’s a sticky dough add a little more flour. Likewise if when mixing the dry ingredients with the wet ingredients if it’s too dry add a little more liquid.
Storage and Reheating
Keep your homemade scones in an airtight container at room temperature. (no need to refridgerate). They should keep for 2 days but will need warming up in the microwave for around 20 seconds to soften.
Avoid leaving your socnes out on the kitchen bench as they will dry out really quickly.
Additions and Substitutions
Sugar Free – if you want to enjoy less sugar (remember there’s jam to go on top) use soda water instead of the lemonade.
Sweet scones – likewise if you want these scoes sweeter you can add some sugar to the flour and mix well before adding the liquid ingredients.
Dates – I love date scones so add half a cup of dried dates to the mix.
FAQ
Q. Can I glaze my scones with milk?
A. Yes for sure. Brush the tops with a little milk to give them a golden top.
Q. Can I use a cookie cutter if thats all I have?
A. Don’t worry if you don’t own a scone cutter. A round cookie cutter, the rim of a glass, or even a clean food can with both ends removed can do the job just as well.The reason we use a scone cutter is because it’s simple and round with a sharp edge that helps create neat, evenly shaped scones.
Rate the Recipe
I hope you love this Easiest 3 Ingredient Lemonade Scones! If you make it, be sure to leave a rating so I know how you liked it! ⭐⭐⭐⭐⭐
If you love simple recipes then you’ll love our 12 Summer Salads with 7 Ingredients or less cook book
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Recipe Card
Easiest 3 Ingredient Lemonade Scones You Will Ever Make
Ingredients
- 4 cups Self Raising Flour
- 1 cup lemonade
- 1 cup cream
Instructions
- Heat your oven at 180 degrees Celcius. Line a baking tray with slightly high sides and parchment paper.
- Sift your flour into a large bowl. Add the lemonade and cream to the sifted flour and combine with a spatular till just combined. Be gentle. Try not to overmix the dough.
- Pop the scone dough onto a lightly floured surface and use your hands to gently press it into a round disk about 3 cm (around 1 inch thickness). Don’t knead or fold. Just press and pat until it holds together.
- Flour your scone cutter press into the dough to cut out a scone without twisting the cutter when removing.
- Place onto your line tray and keep them close to help them rise evenly in the oven. Cook for around 15-20 mins or longer if needed.
- To check if your scones are cooked I take a skewer and poke it between the scones into the centre. If it comes out nice a clean they’re cooked. If it comes our gooey they’ll need more time in the oven. After cooking slide carefully onto a wire rack and allow to cook for 10 mins. Serve while warm with strawberry jam and whipped cream. Yummo. Afternoon tea sorted.
