This 3-ingredient scone recipe is ever so popular across the globe. There are various versions of the recipe out there, often also called 'lemonade scones' or '3-ingredient lemonade scones'. Most include the usual trio of self-raising flour, cream and lemonade, in varying quantities.
We love these scones because they're fool proof and so quick and simple to make. The cream makes the scones taste rich and luxurious. You'd never guess it only contains three ingredients.
It doesn't end there though, step up your scone game by zhooshing it up with a Eton mess topping. It's different, easy to assemble and provides a delicious crunch from the meringue.
For more romantic desserts with cream and meringue, try these mini pavlovas with rose and mascarpone cream.
What's to love about this recipe
- The scones are so easy to make and you only need three ingredients
- Fool-proof
- The Eton mess topping is something different to the usual clotted cream and jam combo
- Contains no butter
- Great for a morning or afternoon tea
- Ideal for Valentine's day
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Key ingredient notes and substitutions
Self raising flour - This is probably part of the secret weapon that makes this a 3-ingredient recipe. Using self raising means no additional baking powder or bicarbonate of soda.
Double cream - Also known as 'heavy cream' in the US. I find the extra fat in this cream makes the 3-ingredient scones extra delicious, but you can also use single or whipping cream.
Lemonade - It's important to note that this is not the homemade type lemonade. It needs to be carbonated, like Sprite or 7Up. I've used both sugar and sugar-free versions, either works.
Salt - This is a completely optional ingredient, but you will only need about half a teaspoon if you'd like to add some salt.
Caster sugar - We use castor sugar to make the Chantilly cream for the Eton mess, but you can replace this with icing sugar.
Meringue nests - For convenience, we use shop-bought meringue nests. You will need three. They're usually around 13g each, so call it roughly 40g of meringue if you want to make it yourself, or if your meringue is sold in smaller 'units'.
Top tip: You can make your own castor sugar very easily by whizzing normal granulated sugar in a food processer. The consistency needs to be somewhere between granulated sugar and icing sugar.
How to make this recipe - Quick summary
For the scones:
- Lightly mix together the flour, cream and lemonade until just combined. Careful not to overmix. It will be quite a sticky dough, but firm enough to shape.
- Tip the mixture out onto a lightly floured surface and roughly shape into a square of about 3cm high.
- Using a fluted pastry cutter dipped in flour, push straight down into the dough. Lift the scone onto the baking sheet and repeat for the rest.
- Brush with milk and bake for 12-14 minutes until the tops are a light golden brown.
To make the strawberry coulis:
- Add the strawberries, sugar and water to a small saucepan and gently simmer for about 5-7 minutes until the sauce starts to reduce down.
- Whiz with a stick blender, or in a food processor, until you have a syrupy sauce. Set aside to cool.
To make the Eton mess topping:
- Whisk the cream, caster sugar and vanilla until stiff peaks.
- Fold the cubed strawberries in with the whipped cream.
- Crumble over the meringue nests and fold through.
- Ladle a few spoons of the strawberry coulis over the cream and swirl through with a knife to create a marbled effect.
Assemble the scones:
- Cut the scones in half and spread a little strawberry jam on each.
- Top with the Eton mess topping.
- Drizzle over the remaining strawberry coulis.
- Serve fresh.
Storage
Scones are notoriously best had fresh on the same day they were baked. They should still be ok on day two. If you are serving these to guests you want to impress, bake them fresh.
You can successfully make them ahead because these scones (without topping) freeze really well and will last in the freezer for up to 3 months. Remove from the fridge a few hours beforehand to defrost.
Top tips
- It's imperative not to overmix the dough. I find using a fork works really well for gentle mixing. As soon as the flour, cream and lemonade is combined, stop mixing.
- A 6cm fluted pastry cutter will provide you with 9 scones. You can of course make them any size of your choosing, but be aware this might affect the baking time. Subtract 2 minutes from the total baking time for smaller scones and add 2 minutes for larger scones. Not all ovens are created equal though, so look out for a golden top and cooked sides.
- When making the coulis, use a small saucepan. It's not a huge amount of strawberries so using a too large pan might mean the sauce will cook too quickly, or even burn due to the large surface area and thin layer of liquid.
- When crumbling the meringue over the cream, try to keep the pieces quite chunky for a bit of texture. Small crumbs will simply dissolve into the cream.
- Don't make the Eton mess topping too far in advance. The longer you leave it, the more moisture the meringue will take on from the cream. You can always complete all the steps and break the meringue in just before serving.
Serving suggestions
- Add more strawberries on top for decoration.
- Dust with icing sugar.
- Assemble the scones beforehand, or, provide each guest with a scone and a small bowl of the topping so they can assemble it themselves.
- These scones look very impressive assembled on a tiered cake stand, dotted with fresh strawberries throughout.
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.
Recipe
3-Ingredient scones with Eton mess topping
Ingredients
For the scones
- 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
For the Eton mess topping
- 300 millilitre double cream - or 'heavy cream'
- 1 tablespoon castor sugar
- 1 teaspoon vanilla extract
- 130 grams strawberries - washed, hulled and sliced into small cubes
- 3 shop-bought meringue nests - about 40g meringue in total
- strawberry jam to spread on the scones
For the strawberry coulis
- 100 grams strawberries - washed, hulled and sliced into quarters
- 20 grams sugar
- 4 teaspoons water
Instructions
Make the scones
- Preheat the oven to 220C/428F/gas mark 7. Line a baking sheet large enough for 9 scones with baking parchment
- Add the cream and lemonade to the self raising flour and gently mix together with a fork. The dough should be just combined. Take great care not to overwork it
- Tip the dough out onto a floured surface and very gently bring it together into a rough square of about 3cm high
- Using a 6cm wide fluted pastry cutter dipped in flour, gently push straight down into the dough without wiggling the cutter. Lift the scone up and place it on the baking tray. Repeat for the rest of the dough. You might have to bring the dough together again for the last few scones
- Evenly space out the scones across the baking tray
- Brush the tops of the scones using a pastry brush and a bit of milk
- Bake for 12-14 minutes until the tops of the scones are a light golden brown. Check that the sides of the scones are baked too and not doughy looking.
- Leave on a cooling rack whilst you get on with the coulis and Eton mess topping
Make the strawberry coulis
- In a small saucepan, add the 100g quartered strawberries, the water and the sugar. Bring to a gentle simmer. Cook over a low heat for about 5-7 minutes until the sauce starts to reduce a little. Keep stirring every once in a while
- Remove the pan from the heat. With a stick blender, or using a food processer, whiz the sauce into a syrupy liquid. Set aside to cool
Make the Eton mess topping
- In a bowl, add the double cream, caster sugar and vanilla. Whisk until stiff peaks form
- Fold through the 130g cubed strawberries
- Roughly break the meringue nests into the cream and gently fold it in. Keep the meringue bits chunky for texture
- Ladle a few spoons of the strawberry coulis over the cream and swirl it through with a knife. Preserve some of the coulis to drizzle over each individual scone
Assemble the scones
- Half the scones and spread a layer of strawberry jam onto each
- Top with the Eton mess topping and drizzle over some of the strawberry coulis to round it off
- Serve fresh
Notes
Nutrition
For food safety advice, including guidance on food allergies
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