The famous 3 ingredient lemonade scones recipe is so popular! It’s quick, easy, completely foolproof and makes perfectly light and fluffy scones every single time.
Once you’ve made lemonade scones, you’ll never go back to using a traditional scone recipe ever again!
With just a few basic ingredients and a couple of minutes, you’ll have delicious scones that are ready to be topped with whipped cream, strawberry jam or lemon curd.
Make plain lemonade scones or add dried fruit such as dates or sultanas.
Why You’re Going To Love This Recipe
What’s not to love about this super popular (and FOOLPROOF!) easy scone recipe!
- budget-friendly – lemonade scones are made entirely from basic ingredients that you already have at home!
- old fashioned favourite – this original recipe is an absolute classic and has stood the test of time!
- foolproof recipe – sick of hard, stodgy scones? Lemonade scones are the answer! The lemonade ensures that your scones are light, fluffy and perfect every time.
- perfect for afternoon tea – whip up a batch of delicious scones and serve them with jam and cream for a classic morning tea or afternoon tea.
Ingredients
If this is your first time making scones, be assured that this recipe is completely foolproof – the perfect recipe for beginner bakers!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
The 3 ingredient scone recipe is of course, made using just 3 ingredients!
The Essential 3 Ingredients Required For The EASIEST Scones You’ll Ever Make!
- lemonade – you can use any brand of lemonade or lemon soda (such as Schweppes). Alternatively you can use soda water as the carbonated water will give you the same textured light and fluffy scones, however, it will lack the sweetness that lemonade gives the scones.
- cream – use thickened cream, double cream or heavy cream or heavy whipping cream.
- self raising flour – also known as self-rising flour. If you don’t have self-raising flour, you can make your own using this recipe with all purpose flour (plain flour) and baking powder
For Brushing:
- milk – for brushing the top of the scones before baking (for the ultimate golden tops!)
Equipment Required
To make fluffy lemonade scones, you will need:
- large mixing bowl
- a knife to mix through the flour
- a board or bench
- a sieve for sifting the flour
- a 6cm/2 inch (or similar sized) scone cutter or cookie cutter
- a 20cm/8 inch square baking tin
Alternatively, you can use a Thermomix to prepare the scone dough (see recipe card below for both the conventional and Thermomix methods).
Step By Step Instructions – Foolproof Method
You won’t believe how easy it is to make scones… just 10 minutes preparation time and ready to eat in less than 25 minutes!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 – Mix
Place the cream and lemonade into a large bowl and mix to combine.
Step 2 – Fold Through The Flour
Sift the flour into the bowl using a sieve.
Use a flat butter knife to fold the mixture together.
TIP: Do NOT over-mix!
Step 3 – Press Out The Dough & Cut
Turn the dough out onto a lightly floured surface.
Gently press the mixture down until it’s approximately 3cm thick (do not overwork the dough!).
Use a scone cutter to cut out the scone dough.
Step 4 – Bake The Scones
Place the scones into a lightly floured baking tin and brush the tops with milk.
Bake for 12-15 minutes or until golden brown on top.
Expert Tips
Follow my top tips for the perfect scones every time!
This easy lemonade scones recipe is inspired by the original Rural Country Women’s Association recipe.
- Don’t over-mix your dough – over-mixed dough leads to hard and tough scones… which we definitely don’t want! You want to only just fold the flour through. I recommend using a knife rather than a spoon to fold it through.
- Try not to touch your dough too much – once your dough is on a well floured bench, try not to touch it too much! The less you touch the dough, the softer and fluffier your scones will be. Just pat the dough down gently with your fingertips and then cut rounds using a scone cutter. Once you’ve cut as many rounds as you can, gently push the dough together and cut the remaining rounds.
- Use a hot oven – make sure your oven is pre-heated to 200 degrees celsius (fan-forced) before cooking your scones. As they only take a few minutes to cook, you need that high temperature to give a golden crumbly crust on the outside, while keeping the inside beautifully soft and fluffy.
- Brush the scones with a little milk before baking – to get a love golden top to your scones, brush the tops of them with a little milk just before popping them into the oven.
- Storing & Freezing – these classic scones are best served on the day that they’re cooked but will last up to 2-3 days at room temperature in an airtight container (you might like to reheat them slightly if you’re not serving them on the day). Alternatively you can freeze them for up to 3 months.
FAQ
Yes – absolutely! Lemonade is the secret ingredient to fluffy scones! I generally use Schweppes but any brand (including no-name brand) lemonade works fine!
Thickened dairy cream (otherwise known as heavy cream) works best in this recipe.
Dip your scone cutter lightly in flour between cuts to prevent the mixture sticking. If you don’t have a cutter, you can always just cut the dough with a knife.
If the scones are placed slightly touching in the baking tin, then they will rise better.
Yes, in Australia we call them scones. In America they are called biscuits.
More Popular Australian Recipes
Lemonade scones are a classic Australian recipe.
Try these Australian favourite recipes too!
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
The Famous Lemonade Scones Recipe
The famous 3 ingredient lemonade scones recipe is so popular for a reason… it’s quick, easy, totally foolproof and makes perfectly light and fluffy scones every single time.
Servings: 9 scones
Calories: 270kcal
Prevent your screen from going dark
Instructions
Conventional Method
-
Preheat oven to 200 degrees celsius (fan-forced). Lightly flour a 20cm square cake tin and set aside.
-
Place the lemonade and cream into a bowl and mix to combine.
-
Sift in the self raising flour and use a knife to fold it through until only just combined (the mixture will be very sticky).
-
Place the dough onto a lightly floured board.
-
With lightly floured fingers, press the mixture down to a thickness of 3cm (do not over-work the dough).
-
Using a 6cm scone cutter, cut rounds from the middle working outwards and place into the lightly floured cake tin (make sure that your scones are gently pressing up against one another as it will help them to rise).
-
Gently move the remaining dough together and cut out extra scones.
-
When you’ve used all of the dough, brush the tops of the scones with milk and place into the oven for 12-15 minutes.
-
The scones will be ready when they’re golden on top.
-
Serve warm with your choice of fillings.
Thermomix Method
-
Preheat oven to 200 degrees celsius (fan-forced). Lightly flour a 20cm square cake tin and set aside.
-
Place the self raising flour into the TM bowl – mix on Speed 8 for 5 seconds.
-
Add the cream and lemonade. Mix on Speed 5 for 5 seconds. Mix on interval speed for 10 seconds.
-
Place the dough onto a lightly floured board.
-
With lightly floured fingers, press the mixture down to a thickness of 3cm (do not over-work the dough).
-
Using a 6cm scone cutter, cut rounds from the middle working outwards and place into the lightly floured cake tin (make sure that your scones are gently pressing up against one another as it will help them to rise).
-
Gently move the remaining dough together and cut out extra scones.
-
When you’ve used all of the dough, brush the tops of the scones with milk and place into the oven for 12-15 minutes.
-
The scones will be ready when they’re golden on top.
-
Serve warm with your choice of fillings.
Notes
Serves – 9 large 6cm scones or 18 small 3cm scones (if making smaller scones, reduce the cooking time accordingly).
Type of lemonade – I generally use Schweppes but any brand (including no-name brand) lemonade works fine! As long as it’s sweet and fizzy.
Cream – thickened cream (otherwise known as heavy cream) works best in this recipe.
Don’t over-mix the dough – over-mixed dough leads to hard and tough scones. I recommend using a knife rather than a spoon to fold the mixture through.
Cutting the scones – the less you touch the dough, the softer and fluffier your scones will be. Just pat the dough down gently with your fingertips and then cut rounds using a scone cutter. Once you’ve cut as many rounds as you can, gently push the dough together and cut the remaining rounds.
Flour your cutter – Dip your scone cutter lightly in flour between cuts to prevent the mixture sticking. If you don’t have a cutter, you can always just cut the dough with a knife.
Use a hot oven – make sure your oven is pre-heated to 200 degrees celsius (fan-forced) before cooking your scones. As they only take a few minutes to cook, you need that high temperature to give a golden crumbly crust on the outside, while keeping the inside beautifully soft and fluffy.
Brush the scones with milk – this helps give them a beautiful golden top.
Place the scones slightly touching in the tin – this helps them to rise.
Storing scones – Scones are best served on the day that they’re cooked but will last up to 2-3 days (you might like to reheat them slightly if you’re not serving them on the day). Alternatively you can freeze them for up to 3 months.
Nutrition
Calories: 270kcal | Carbohydrates: 47g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 9mg | Potassium: 69mg | Fiber: 1g | Sugar: 9g | Vitamin A: 200IU | Calcium: 22mg | Iron: 0.5mg