We LOVE a good scone!
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, with amounts varying across versions.
We adore these fluffy scones for their sheer simplicity – you’d never believe such a fool-proof, fast dough delivers such rich, luscious results! The cream gives these otherwise basic scones a taste of pure luxury.
Despite their short ingredient list, these scones bake up golden and flavourful every time. Their worldwide popularity proves you don’t need a complicated dough to achieve tender, melt-in-the-mouth scones.
Where do scones come from?
Scones originated in Scotland, with the name deriving from the Old Scots word “sconb” meaning a small round bread.
Traditionally, scones were simple quick breads made from oats and cooked on a griddle rather than baked. They grew popular throughout the UK, often served with clotted cream and jam for tea.
Now a worldwide treat, scones come in many flavours beyond the original plain style, from fruit-filled to chocolate. But their simplicity and versatility continue the enduring popularity of these iconic Scottish quick breads.
What’s to love about this recipe
- Only three basic pantry ingredients are needed – the easiest scones on the planet!
- The cream makes them rich and tender.
- Fool-proof formula – hard to mess up.
- Quick to stir together – no tedious prep.
- Nothing beats homemade scones for a morning or afternoon tea party, a bridal shower, Mother’s Day or just when you need something quick for last-minute guests.
- Delicious plain or dressed up with jam and cream.
- Easy enough for beginner bakers.
- Add your own mix-ins like sultanas or other dried fruit.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Self-raising flour
Using self-raising flour helps keep this a 3-ingredient dough. The leavening agents are already incorporated, eliminating the need for extra baking powder or bicarbonate of soda.
You will need a little bit of extra flour for dusting your worktop too.
You can easily make your own self-raising flour by adding 1 teaspoon of baking powder to every 100g of all-purpose flour.
Double cream
Double cream is the secret ingredient to making these scones rich and substantial, even more so than a classic scones recipe in our humble opinion.
Double cream is referred to as heavy cream in the US.
The higher fat content of double cream makes these scones extra rich and luxurious. You can swap the double cream with single cream or whipping cream.
Lemonade
Be sure to use a carbonated lemonade (lemon soda) like Sprite, not homemade lemonade. Both regular and sugar-free lemonade varieties work well.
Optional salt
This is an optional 4th ingredient, though recommended. Only 1⁄2 teaspoon of salt is needed to lightly season the dough.
How to make this easy scone recipe: Step-by-step
- Preheat the oven to 220C/428F/gas mark 7. Line a baking sheet large enough for 9 scones with parchment paper.
- Gather all your ingredients for the scones.
- Place the self-raising flour, salt if using, double cream and fizzy lemonade in a large mixing bowl.
- Gently stir together using a fork just until combined into a soft, sticky dough. Be very careful not to overmix.
- Turn the shaggy dough out onto a lightly floured surface. Gently shape and pat into an even square about 3cm tall.
- Flour a 6cm fluted round pastry cutter/cookie cutter. Push straight down into the dough to cut out the scones, don’t wiggle the cutter.
- Lift each one onto the lined baking tray. Gather scraps and pat out again to cut more scones.
- Lightly brush the top of the scones with milk. Bake for 14-15 minutes in the preheated oven until the tops are golden brown.
- Transfer the baked scones onto a wire rack to cool down.
How to make cheese scones
Simply add a generous 1.5 cups of strong, mature, grated cheddar along with a tablespoon of your favourite dried herbs and a teaspoon of salt to the recipe.
Storage
Scones are at their very best fresh on the day they were baked, but they should still be ok on day two. For serving guests, fresh is best. Our favourite time to eat them is about 30 minutes after they come out of the oven.
To keep any leftover scones for the next day, store them in an airtight container.
The scones freeze very well for up to 3 months. Thaw for a few hours at room temperature before serving. We like to bake up a double batch and keep them in the freezer for unexpected guests.
Top tips
Don’t overmix the dough
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.
The scone sizes
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.
Level the scones
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 skewed, they might come out skewed.
Handle the dough as little as possible
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.
Serving suggestions
- Serve with your favourite jam and whipped cream or clotted cream.
- Serve with lemon curd.
- Make an Eton Mess topping by crumbling meringue into whipped cream and swirling with a strawberry coulis or strawberry jam.
- These scones look very impressive assembled on a tiered cake stand, dotted with fresh strawberries throughout. Perfect for a high tea.
- Top with butter and finely grated cheese.
- Use unique flavoured butter like cinnamon or honey for topping.
- Pair with whipped fresh cream and berries.
- Drizzle with honey or maple syrup.
- Top with chocolate hazelnut spread or peanut butter.
- Serve with afternoon tea or brunch alongside tea, coffee or juice.
- Use for bread pudding.
- Make into croutons for soups and salads.
FAQ
For this recipe, the secret is not to overwork the dough. Gently combine the ingredients and stop as soon as everything’s incorporated.
British scones often contain sugar whereas American biscuits don’t. Scones are usually drier and tender and biscuits are flakier and buttery.
Scones are enjoyed as a sweet dish, with cream and jam, whereas biscuits often accompany savoury dishes.
Sweet recipes made with five ingredients or less
3-Ingredient Scones (Lemonade Scones)
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.
Notes
Top tips
Don’t overmix the dough
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.The scone sizes
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.Level the scones
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.Handle the dough as little as possible
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
For food safety advice, including guidance on food allergies
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