3 Ingredient scones with lemonade (2024)

3 ingredient scones (or lemonade scones) are the simplest, lightest, fluffiest scones you’ll ever make.

3 Ingredient Scones

Until trying this 3 ingredient scone recipe years ago, I’d actually been a little afraid to make scones.

My first attempt, about 7 years before resulted in horrible lumps that could be better used as paperweights than afternoon tea.

It put me off for a long time.

My fussy eating didn’t really help my scone-making either. Growing up I wasn’t a fan of jam or cream. Yep total weirdo.

When I saw you could make scones with just 3 ingredients I had to try them again.

WOW. These are probably the best scones I’ve ever made.

Why make this scone recipe?

QUICK – they are so incredibly quick to make. You just throw in the 3 ingredients, mix, shape, bake and enjoy.

SIMPLE – you don’t need any special skills or equipment – just a bowl, spoon & something to cut the scones out with.

DELICIOUS – they’re so soft and fluffy, almost melt-in-your-mouth.

What are the 3 ingredients?

• Self-raising flour – if you don’t have self-raising flour, here’s how to make it yourself.
• Cream – full fat pure cream (not thickened)
• Lemonade – 7-Up or Sprite or similar not the homemade variety. We used Burleigh drinks Co.

How to make lemonade scones

First – throw all three ingredients in a large bowl.

Mix to combine all the ingredients.

Don’t over-mix.

That’s the key to fluffy scones – not over-working the dough.

Turn the dough out onto a lightly floured surface, sprinkle with flour and flour your hands.

Gently pat the dough together.

Keep patting and form it into a disc about 3cm thick.

I was probably a little bit too cautious not to over-work it but the result was delightful.

Cut the scones out with a cookie cutter and place them on a lined baking tray.

Make sure to just press the cookie cutter and not twist it. If you’d to see a video of how to cut scones so they rise beautifully, have a look at my pumpkin scone recipe.

You can gently pat the off-cuts together to use them up.

I also threw a few of the random pieces in the oven too.

They still taste great they’re just not scone-shaped.

Make sure they’re touching on the baking tray as this helps them rise.

Bake them at 190C fan-forced for about 20 minutes or until they turn golden.

Here they are golden and fresh from the oven.

They might not look pretty but they sure tasted great.

Lemonade scones may not rise as much as regular scones.

This depends on the type of lemonade you use but even when they don’t rise a lot, they’re still delicate and fluffy.

Our favourite way to serve scones is with jam and freshly-whipped cream.

Alternatively they’re delicious with fresh passionfruit curd (or even mango curd).

I also had one the next day with honey and it was scrumptious too. Enjoy!

You might also enjoy my pumpkin scone recipe.

If you’re going to reheat lemonade scones, they’re best done in the oven. Just sprinkle with a little water, wrap in a little aluminium foil & heat at 100C for 5-10 minutes.

Lemonade scones

Yield: 12

Ingredients

• 3 cups of self-raising flour
• 1 cup lemonade (Sprite, 7-UP not traditional lemonade)
• 1 cup pure cream (35% fat)

Instructions

1. Pre-heat the oven to 190C (374F) fan-forced.
2. Gently mix the three ingredients in a large bowl until it just comes together.
3. Turn the dough out onto a lightly floured surface and flour your hands. Gently pat the dough together and then flatten it gently into a disc.
4. Use cookie cutters (or a floured glass) to cut out the scone rounds and place them on a lined baking tray so they are almost touching.
5. You can press the off-cuts together to make a few more scones.
6. Bake the scones for 20 minutes or until they turn golden.
7. Transfer them to a wire rack to cool.
8. Serve scones with whipped cream and jam.