You have guests dropping in at short notice for morning or afternoon tea. What do you do? Grab some flour, lemonade and cream (yes, JUST those 3) and magically make these light and fluffy 3 ingredient scones in just 30 minutes. These are so much easier than classic scones but just as delicious topped with strawberry jam and cream. And no, they don’t taste of lemon!
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What are lemonade scones?
Lemonade scones are a pretty famous and popular Australian recipe for scones. They were invented by a rural country women’s association (the CWA).
They’re made with just 3 main ingredients – self raising flour, thick cream and lemonade (lemon soda) – and are the easiest scones ever to make!
The great thing is that you don’t have to rub the butter into the flour and then struggle to gather all the crumbly bits up into a ball. Either by hand or with a food processor. Who hates cleaning those things as much as I do?
You can literally have your scone dough all ready to cut circles out of within 10 minutes. Less than 15 minutes later you’ll have delicious warm and fluffy scones all ready to have jam and cream piled on top of them.
The best part? These cheat’s scones don’t taste like you took any shortcuts, which is why I call them ‘magic scones’!
Here’s how they’re different to scones made the traditional way with butter:
- The texture is a little softer and fluffier.
- They generally rise slightly less.
- They’re small scones (a perfect excuse to have two).
But what they are NOT is less delicious. People always seem to rave about them.
Which is why these days, when I want homemade scones, nine times out of ten I use this amazing 3 ingredient scone recipe. Read on to find out why (and why I call them magic scones!).
Ingredients
I would call two of the basic pantry ingredients in three ingredient scones ‘secret ingredients’! Here’s what you need to know.
Self-raising flour: It’s essential to use self-raising flour to get the same rise you get with scones made in the classic way. If you don’t have any, you can use plain/all purpose flour and add 2 teaspoons of baking powder for each cup.
Just don’t use self-rising flour (US) which isn’t the same thing!
Lemonade: This is the first ‘secret ingredient’. I usually use ordinary sweet fizzy lemonade (store brand is fine). I assume that the ‘fizz’ reacts with the baking soda to help the scones to rise! Btw, the lemonade doesn’t really make the scones taste lemony.
Important: If you’re in the USA, I mean lemon soda, not the drink that you call lemonade made with lemon and sugar. There must be a fizz! Any lemon soda, Sprite or similar will work.
Cream: The second ‘secret’ ingredient! This is mixed with the lemonade as a substitute for the butter and milk in a classic scone recipe. If you think about it, it’s the same thing, but with a touch of sweetness…
Depending where you live, you can use double cream (UK), heavy cream (US), or thickened cream or dollop cream (Australia). Ordinary pouring cream works, too, as long as it’s full fat.
Throw in a pinch of salt too if you like, but that isn’t essential.
Tip: Make this lemonade scone recipe vegan by using coconut cream instead of dairy cream.
How to make 3 ingredient scones
Step 1: Pre-heat the oven to 430F/220C. This is important since the oven needs to be really hot for scones. Also line a baking tray with baking paper.
Step 2: Put the flour in a medium bowl or jug. Mix together the lemonade and cream, then pour it into the flour.
Step 3: With a blunt knife (a dinner knife is fine), stir together just until the flour is mostly mixed in.
Step 4: Turn out onto a floured work surface. The dough may still be a little wet and sticky (that’s fine). With floured hands, knead it gently a few times.
Step 5: Now pat the dough down just a little until it’s around an inch (2.5cm) thick.
Step 6: Trying to work quickly, cut out circles with a small(ish) cookie cutter (around 6cm across). Place the circles on the baking sheet. You might want to use a spatula or palette knife for this.
Step 7: Bake the scones for around 12 to 15 minutes until they have risen and the tops are golden brown.
Helen’s top tips
- Pre-heat the oven before you do anything else. The oven needs to be really hot!
- If the dough seems TOO runny/sticky, simply add more flour until you have a soft dough that you can cut circles out of.
- Handle the dough very gently. If you mix it too much, you can end up with heavy scones that don’t rise well. Knead only a few times, just until you can bring the dough together. Then pat it down lightly until it forms a disk.
- It’s best to keep the scones quite small. Since the dough is quite soft, smaller ones are easier to handle and behave better in the oven.
- Don’t twist the cutter as you cut out the scones. Just dust it with flour regularly as you cut out the circles. Push it straight down, then straight up again.
- Get the scones into the oven as soon as you’ve made them. They may not bake as well if you let them sit.
How to serve them
This one’s SO easy!
The most classic, crowd pleasing way to serve these scones is just like any good scone – with a good quality jam (preferably strawberry, but why not offer a selection?) and whipped cream on top. If you can get hold of it, traditional English clotted cream (a buttery tasting cross between cream and butter) will elevate your tea party even more.
The only ‘rule’ is to slather the jam and cream on generously. Don’t forget you’ll be washing it all down with plenty of cups of tea. (There is no debate here. Scones absolutely have to be served with a hot cuppa to go with them!)
Any kind of scones – including these super easy cheat’s scones – are the perfect easy bake for Mother’s day, baby or bridal showers, a birthday afternoon tea, picnics… literally any occasion you can think of that you want to give a classy feel to!
Top tip: Any ‘leftover’ lemonade scones are great for snacks. If there ever are any! Just re-heat for around 20 seconds in the microwave or lightly toast and enjoy with butter and jam (or perhaps lemon curd – yum!).
Variations
You might be wondering if you can use this 3 ingredient scone recipe to make different kinds of scones? Well, why not?! Here are some ideas.
- Add a large handful (or 1/4 to 1/2 cup) of dried fruit (sultanas, currants, dried berries, glace cherries…) for fruit scones. This works well since there’s already a little sweetness in the dough from the lemonade/lemon soda.
- Add chopped dates (again 1/4 to 1/2 cup) for delicious date scones (pretty popular in Australia!). Optional: why not throw in some chopped walnuts, too?
- Add 1/2 cup chocolate chips (milk, dark or white!).
- Add 1/2 cup blueberries or raspberries (fresh or frozen).
- To make savory cheese scones, add around 1/3 cup tasty/mature cheddar cheese, plus a little more sprinkled on top. In this case, use unsweetened soda water or sparkling water instead of lemonade). Serve warm with butter!
- For citrus scones, add the zest of a lemon, lime or orange to the dough. After the scones are baked, make a quick icing to drizzle over the top with the juice of the fruit and some icing sugar/powdered sugar. Lemon blueberry scones, anyone? 😉
- Feel free to add a teaspoon of vanilla or almond extract to the dough.
Tip: It’s best to add any mix-ins BEFORE you stir in the cream, so that you don’t risk overmixing the dough.
Recipe FAQs
You can also make 3 ingredient scones using unsweetened soda water or carbonated mineral water instead of fizzy lemonade/lemon soda. This is perfect for savory scones such as cheese scones. You can also try sour cream or Greek yogurt instead of heavy cream.
Occasionally a reader reports that the batter was too sticky. In this case, just add more flour little by little until you have a soft dough that you can cut circles out of. Remember to flour the cookie cutter each time you cut out a scone shape to stop sticking.
It’s possible the dough was handled too much. These work best when you handle the dough gently and bake the scones as quickly as you can. Also try to use fresh flour. If the self-raising flour is old the scones might not rise as well.
Like any scones, these are at their very best eaten the same day they’re made – even while still warm. However, they will last for 2 to 3 days in an airtight container. If eating the next day, I usually re-heat them in the microwave for around 20 seconds or lightly toast them. Alternatively you can freeze any leftovers for up to 3 months.
American scones are often large and triangular shaped. British style scones are usually smaller and round. The texture differs, too. American scones are sweet, dense and buttery and often eaten on their own, while English scones are lighter and contain less fat but are usually piled high with butter or jam and cream.
More Australian baking recipes
- Anzac biscuits (low sugar version): You just can’t get more Australian than these!
- Hedgehog slice is the Aussie version of Prince William’s favorite chocolate biscuit cake. Perfect for picnics, bake sales, BBQs and more.
- These 1-hour cinnamon scrolls are so easy to make for a morning tea or special breakfast. Can you guess the secret ingredient?
- This no bake caramel slice recipe is a very Australian take on what you may know as millionaire’s shortbread. You have to try it to believe how easy it is!
IF YOU MAKE THIS RECIPE, LET ME KNOW HOW YOU GET ON BY LEAVING A COMMENT AND RATING BELOW… AND DON’T FORGET TO SIGN UP TO RECEIVE ALL MY NEW RECIPES BY EMAIL!
‘Magic’ 3 Ingredient Lemonade Scones
Equipment (affiliate links)
Ingredients (UK/Australia? Click below for grams/ml)
- 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 and 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.2¼ cups self-raising flour, 1 pinch salt
- 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).⅔ cup lemonade, ⅔ cup thick cream
- 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.
Joanne says
I don’t mind mixing butter into flour BUT I am always up for a good scone. Especially when slathered with strawberries and cream.
Helen says
🙂
Bam's Kitchen says
Helen, I can just tell from ingredient list and gorgeous photos that these 3 ingredients put together are so rich and delicious and moist. Get the kettle going I will be right over!! Just pinned my friend!
Helen says
Thank you so much, Dear Bam! Quick … kettle is on!!
cheri says
Hi Helen, these are amazing,3 ingredients that is my kind of recipe. your timing is perfect. If you want to pop over to Tandy’s site Lavendar and Lime and link up for international scone week you can, she would love it.
Helen says
Yeah, I was amazed when you said it was scone week!! Will definitely pop over to Tandy’s site – I’ve visited it before – and link up if I’m not too late! Thanks, Cheri! 🙂
Gayle @ Pumpkin 'N Spice says
Wow I can’t believe these scones are only three ingredients! These look fantastic, Helen! Love the flavor!
Helen says
Thanks, Gayle! 🙂
Shashi at RunninSrilankan says
Helen – I must live under a rock (with a huge yard) because, I had never heard of this recipe before! 3 ingredient scones?!?!?! I am flabbergasted and overjoyed all at the same time!
Helen says
Tee hee … I’m actually really happy you’ve never heard of these before as I thought maybe I was telling people something they new YEARS ago! Really glad you like the look of the recipe, Shashi! (and don’t worry, I live under a rock in a huge yard too sometimes!)
Lorraine @ Not Quite Nigella says
We love this scone recipe-as you say it’s so easy. A friend told me that in some areas of Australia they make it using Fanta and Coke! 😮
Helen says
Oh wow … so now I’ve got to try the Fanta and Coke version!! Not sure about having brown scones, though … 😉
gina says
Sounds amazing! Does anyone know if this would work with Sprite(The lemon-lime soda in the US)?
Helen says
Hi Gina! My guess is that it would work perfectly with Sprite! The lemonade I used here in the UK is exactly like Sprite – clear and fizzy. In fact I’ll update the recipe and suggest it! Thanks so much for the idea!
felicia | Dish by Dish says
Hi Helen!! I found your blog via your comment on Nagi’s! this scone recipe cannot be simpler! Great one to keep in mind for when guests unexpectedly pop up and still good enough to impress! 🙂
Cheers from Buenos Aires!
felicia
Helen says
Hello Felicia! So lovely of you to pop by and leave a comment – I don’t think I’ve ever had a visitor from Buenos Aires before! 😉
I’m really happy you like the scones, too! 🙂
Dini @ The Flavor Bender says
I love this! 🙂 I love making Scones! I used to make it with self raising flour, but switched over to AP flour and using a raising agent in the last few years! I should get back to using self raising flour again!
There’s nothing quite like a beautiful scone with Strawberries and cream (Or clotted cream!!!) YUM!! (I might have to make a batch today… actually yes, I’m going to make a batch today! 😀
Helen says
Hi Dini! I’m so happy you like these and are going to try them … yippeee! Enjoy!
Rachel (Rachel's Kitchen NZ) says
As far as I am concerned this is the only recipe for scones!
Helen says
Great, isn’t it? Glad you like them, Rachel!
mira says
These look gorgeous! And I love the pictures! Never made scones, because I always thought they take time, but this recipe is super simple and I’ll be trying it soon!
Helen says
Hi Mira! Thank you for the compliments and I really hope you do try these soon. 🙂
[email protected] says
OMG OMG!! Screeching with excitment here – I DO THIS!!! Aren’t they AWESOME??!! I swear, I made a batch using this method and the traditional and NO ONE knew the difference!! I LOVE YOUR BLOG! Pinning sharing shout out about this genius recipe!!
Helen says
Ha! Thanks, Nagi! Actually, I first tried this recipe when I was in Australia … I think a friend there told me about it. You sooo can’t tell the difference, though, can you? In fact, I think these are much lighter and fluffier than many other scones I’ve had. I love them!
Anne says
This is brilliant!!! I would have never thought that you could use lemon soda in scones to make them so light and fluffy!!!! Amazing!
Helen says
Thank you so much, Anne! Really hope you give these a go some time!
[email protected] says
They look amazing, what a brilliantly easy recipe. I have to try this because now I’m craving scones and clotted cream 🙂
Helen says
Oh yes, sorry Janette! I should have known that the mention of clotted cream would make you miss it!
Samina @ The Cupcake Confession says
I LOVEEEEE scones, Helen and now my love for them has increased tenfold (wait, let’s make it hundredfold) thanks to these beauties! 3 ingredients only? Rest assured, I’ll be making these every other day now!!!! <3
Helen says
Hi, Samina! How are you?? I really hope you do give these lovely scones a go! Let me know how you get on 🙂
mila furman says
Helen…WHAT!!! Are you kidding me? This looks FABULOUS!!! I am so impressed!!! 3 ingredients! I am SOOO making these tonight 🙂
Helen says
So happy you’re impressed and want to make these, Mila! Let me know what you think … just remember to smother them in jam and cream! 🙂
Jess @ whatjessicabakednext says
Another great recipe, Helen! These scones look amazing – I cannot believe they’re made with just 3 ingredients – they look so fluffy and light! Definitely going to be trying these out, I’ve been wanting to make scones for ages now! 😀
Helen says
Oh, please do, Jess! They work so well and are so light and fluffy. Make sure you eat them warm out of the oven and with lots of clotted cream!
Dannii @ Hungry Healthy Happy says
Wow – that is amazing that these are so easy to make. We have family coming at the weekend, so I have to make this!
Helen says
Really hope you do, Dannii! Let me know what you think! 🙂
Kathleen | Hapa Nom Nom says
LOVE these ‘magic’ scones! Scones were always such a treat when we were little. Though my mom would make them on a rare occasion (probably because they took a bit a time), I’ll have to send her this 3 ingredient recipe! Such a wonderful post, Helen! And that homemade jam looks amazing too! 🙂
Helen says
Oh, I’m so happy you want to send this recipe to your mom, Kathleen (blush blush). 🙂
Chrissy says
I can’t believe this exists- I can’t wait to make them! Is lemonade in the UK fizzy? I feel like I remember that from my Pimms’ cup and I think I have just the thing!
Helen says
Hi, Chrissy! I know, amazing, aren’t they? Yes, lemonade over here is fizzy. I was hoping that you Americans would understand my translation: lemon soda! 🙂