3-Ingredient Scones (Lemonade Scones)
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
9 servings
-
Calories
327 kcal
-
Cuisine
International
3-Ingredient Scones (Lemonade Scones)
Description
The recipe combines sifted self-raising flour with double cream and carbonated lemonade, which provides both moisture and leavening for the scones. The dough is mixed just until combined to avoid developing gluten that would toughen the scones. After shaping into a square and cutting with a fluted cutter, the scones are brushed with milk to encourage browning on top.
Baking at a high temperature produces scones with a golden brown crust and fluffy interior. Their texture is light but soft, with a subtle sweetness from the lemonade. The soda also helps leaven the dough, resulting in risen but tender scones without the need for yeast or baking powder beyond the flour’s self-raising qualities.
These scones are sized with a 6 cm cutter for roughly 9 scones per batch, and baking times can be adjusted slightly for different sizes. The recipe emphasizes minimal handling to maintain airiness, and the scones can be served warm or cooled.
Ingredients
- 550 grams self-raising flour sifted
- 250 millilitre cream double
- 250 millilitre carbonated lemonade like Sprite
- ½ teaspoon salt (optional)
- milk for brushing the tops
Instructions
- Preheat the oven to 220C/428F/gas mark 7. Line a baking sheet large enough for 9 scones with baking parchment.
- Place the self-raising flour, salt if using, double cream and lemonade in a mixing bowl.
- Gently stir together using a fork just until combined into a soft, sticky dough. Be very careful not to overmix.
- Lightly flour a work surface and turn out the shaggy dough onto it. Gently shape and pat into an even square about 3cm tall.
- Flour a 6cm fluted round pastry cutter. Push straight down into the dough to cut out the scones, don't wiggle the cutter.
- Lift each one onto a parchment-lined baking sheet and space them out equally, allowing room for expansion. Gather scraps and pat out again to cut more scones.
- Lightly brush the tops of the scones with milk. Bake for 14-15 minutes until the tops are golden brown.
- Transfer the baked scones onto a wire cooling rack to cool down.
Notes
- Do not overmix the dough; mix gently until just combined for a light texture.
- Use a 6 cm fluted round cutter to make about 9 scones; adjust baking time for different sizes.
- Ensure even dough thickness when patting out to promote uniform baking.
- Check scones for doneness early if smaller, or add a couple of minutes for larger ones; bake until tops are golden and sides set.
- Handle dough lightly to retain air pockets and prevent tough scones.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 48g | 16% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 32mg | 11% |
| Sodium | 143mg | 6% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 412IU | 8% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
