3-Ingredient Scones (Lemonade Scones)

3-Ingredient scones on a black wire rack, served with some butter.

3-Ingredient Scones (Lemonade Scones)

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. The cream gives these otherwise basic scones a taste of pure luxury.

5 from 36 votes

Print Recipe Save

Course: Dessert, Snack

Cuisine: International

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 327kcal

Author: Maretha Corbett

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.

Nutritional data disclaimer

Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.

Nutrition