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5.0 from 435 votes

Lemonade Scones - 3 Ingredients From Scratch

Recipe video above. Moist and fluffy scones, made with only 3 ingredients! These are truly miracle. They must be served with copious amounts of cream and jam. That's a given!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 10 scones
Calories: 188 kcal
Course: Baked Goods
Cuisine: Australian , New Zealand

Ingredients

  • 3 1/2 cups self raising flour , plus extra for dusting (flour sub - Note 1)
  • 1 cup thickened cream (heavy cream), not whipped!
  • 1 cup lemonade (Note 2)
To serve
  • Whipped Cream
  • jam

Instructions

    Cup of Yum
  1. Preheat oven to 200°C/390°F (180°C fan). Line tray with baking/parchment paper.
  2. Combine the flour, cream and lemonade in a bowl and mix until flour is mostly combined. Do not over mix, it will make the scones dense! The dough should be soft and fairly sticky.
  3. Turn out onto a floured surface, and knead gently just 3 - 5 times to bring dough together, then gently pat into a disc shape 2.5cm/1" thick.
  4. Use a 6cm/2.5" round cutter to cut rounds - press straight up and down (don't twist), flour cutter in between. (Note 4)
  5. Use a knife or similar to scoop up (avoid touching sides) and place on tray, slightly touching each other (they help each other rise).
  6. Brush the tops lightly with milk. (Note 5)
  7. Bake for 15 minutes until golden on top. Place on rack to cool. Place tea towel over them to stop the tops from getting crusty.
  8. Serve with copious amounts of cream and jam, and of course tea!

Notes

  • Self raising flour (called self rising flour in the US and Canada) is simply flour that's already got baking powder in it. To make your own self raising flour, just add 7 tsp baking to 3 1/2 cups plain/all purpose flour (no need to minus 7 tsp flour, dough is quite sticky).
  • Lemonade - I use Schweppes and Kirks. "No brand" lemonade works fine too, as does 7Up and Solo so I presume any brand of any of these should work fine. Just need something fizzy and sweet!
  • Cutting tips -  If you don't have a round cutter, which I didn't for ages, use an empty tin (cleaned!) or you can just cut them into squares with a knife. Just be sure to flour the knife between cuts so the dough doesn't stick to it.
  • TIPS: Push cutter straight up and down, do not twist. Flour the cutter in between so the dough doesn't stick. I usually get 6 out of the first batch, then I combine and pat out the offcuts to make another 3 - 4.
  • Milk brushing - This makes the tops nice and golden, and helps smooth the top too.
  • Storage - keeps for 3 days in an airtight container but needs to be reheated to serve. Also freeze well, for up to 3 months.
  • Nutrition per scone - jam and cream not included (I cannot be held responsible for how much you pile on!!).

Nutrition Information

Serving 74g Calories 188cal (9%) Carbohydrates 31.5g (11%) Protein 4.1g (8%) Fat 4.8g (7%) Saturated Fat 2.8g (14%) Polyunsaturated Fat 2g Cholesterol 16mg (5%) Sodium 6mg (0%) Fiber 1g (4%) Sugar 2.6g (5%)

Nutrition Facts

Serving: 10scones

Amount Per Serving

Calories 188

% Daily Value*

Serving 74g
Calories 188cal 9%
Carbohydrates 31.5g 11%
Protein 4.1g 8%
Fat 4.8g 7%
Saturated Fat 2.8g 14%
Polyunsaturated Fat 2g 12%
Cholesterol 16mg 5%
Sodium 6mg 0%
Fiber 1g 4%
Sugar 2.6g 5%

* Percent Daily Values are based on a 2,000 calorie diet.