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3-Ingredient Scones (Lemonade Scones)
This 3-ingredient scone recipe has become a global sensation! Also referred to as lemonade scones, this formula typically includes self-raising flour, cream and lemonade as its trinity of ingredients. The cream gives these otherwise basic scones a taste of pure luxury.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 9 servings
Calories: 327 kcal
Course:
Dessert , Snacks
Cuisine:
International
Ingredients
- 550 grams self raising flour sifted
- 250 millilitre double cream
- 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.
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Notes
- It is imperative not to overmix the scone dough. Gently stir together using a fork just until the flour, cream, and lemonade come together into a shaggy, soft dough. As soon as the ingredients look incorporated, stop mixing - overworking the dough will result in tough scones.
- For portioning the scones, a 6cm fluted round pastry cutter will yield approximately 9 scones (10 if you're lucky). Feel free to make the scones any size you want but know that the baking time may need adjusting accordingly.
- We recommend checking for doneness 2 minutes early for smaller scones and allowing 2 extra minutes for larger scones. But ultimately bake until the tops are golden brown and the sides look set.
- When shaping and patting out the dough before cutting, try to achieve an even thickness throughout to ensure the scones bake evenly. The scones pretty much bake as they go into the oven, so if they're skew, they might come out skew.
- Use a light hand when shaping the dough to prevent overworking it - you want to retain the air pockets for a light texture. Handle the dough as little as possible.
Nutrition Information
Calories
327kcal
(16%)
Carbohydrates
48g
(16%)
Protein
8g
(16%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
32mg
(11%)
Sodium
143mg
(6%)
Potassium
88mg
(3%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
412IU
(8%)
Vitamin C
0.2mg
(0%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 327
% 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.