'Magic' 3 Ingredient Lemonade Scones
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
8 - 10
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Calories
204 kcal
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Cuisine
Australian, British
'Magic' 3 Ingredient Lemonade Scones
Description
The recipe uses self-raising flour, sparkling lemonade (not American still lemonade), and thick cream mixed just until combined to form a soft, slightly sticky dough. The dough is patted and cut into rounds using a small pastry cutter, yielding 8 to 10 scones. Baking at 220°C for 12 to 15 minutes produces scones with delicate crumb and golden tops. The carbonation in the lemonade helps to create lightness without yeast or baking soda.
The scones are tender with a subtle lemon note and can be served warm with traditional accompaniments like strawberry jam and whipped cream. The dough’s softness requires gentle handling and some additional flour may be needed to manage stickiness.
Variations include adding cheese or dried fruit. The scones store well for up to three days and can be reheated quickly by microwaving or toasting. Freezing is also possible for long-term storage.
Ingredients
- 2¼ cups self-raising flour Plus a little extra for flouring the surface, hands and pastry cutter. To make your own self-raising flour, add 2 teaspoons of baking powder to every cup of plain/all-purpose flour. For this recipe make 2½ cups to allow for any extra you'll need.
- 1 pinch salt (optional)
- ⅔ cup lemonade NOT American style lemonade. It needs to be fizzy/carbonated. If you're in the US, Sprite would work!
- ⅔ cup thick cream Double, thickened, heavy cream depending on where you live.
to serve
- strawberry jam
- Whipped Cream
Instructions
- Line a baking tray with baking paper and pre-heat the oven to 220C/430F.
- Sift the flour into a medium to large bowl. Add the pinch of salt if using.
- Stir the lemonade and cream together, then pour into the flour. Gently fold everything together until just combined. Then bring dough together into a ball with your hands (it will be soft and a bit sticky).
- With floured hands, pat dough down onto a lightly floured surface so that it’s about 3 cm thick (1 inch). Then use a small round pastry cutter (2.5 inches/6cm) to cut out rounds. Keep gathering the dough back up and patting it down again. You should get 8 to 10 scones.
- Place the scones on the baking tray so that they’re close but not touching (1 to 2cm apart). Brush the tops with a little extra cream thinned with water if you like. Then bake for around 12 to 15 minutes until nicely risen and lightly golden on top.
Notes
- To make self-raising flour, mix 2 teaspoons of baking powder into every cup of plain flour; use 2½ cups total for this recipe.
- The dough is naturally soft and sticky; add flour sparingly just until manageable without overworking.
- If dough is overly sticky, keep adding flour little by little until it can be shaped and cut.
- Use a knife or spatula to transfer scones to the baking tray to avoid damaging their shape.
- Carbonated water or sparkling mineral water may substitute for lemonade but note the flavor will differ.
- To make cheese scones, add 100 grams of cheese to the flour and top with extra cheese before baking; for fruit versions, add 75 grams dried fruit to the flour mixture.
- Store scones in an airtight container for up to 3 days; reheat briefly in a microwave or toaster.
- Freeze wrapped well for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8- 10
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 12mg | 1% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 292IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 18mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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