Lemonade Scones (3 Ingredients)
These 3-ingredient lemonade scones are soft, fluffy, and super easy to make with just self-rising flour, heavy cream, and fizzy lemonade. There’s no butter to rub in or special equipment needed.
My daughter Ella loves making these scones when we have guests over. Simply mix, cut, and bake, then enjoy them warm with your favorite jam or lemon curd and a generous spoonful of whipped cream. Unlike my popular whey scones, there’s no butter needed for this quick scone recipe.
Enjoy them for breakfast, brunch, or an afternoon treat. They’re best freshly baked, but you can also freeze a batch to warm up another day.
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Lemonade Scones (3 Ingredients)
Ingredients
- 2 1/2 cups self-rising flour
- 1/2 cup heavy cream
- 1/2 cup lemonade lemon-lime soda, eg. Sprite or 7UP
To serve
- 1/2 cup whipped cream
- 1/4 cup lemon curd
Instructions
- Preheat the oven at 400F (200C). Line a baking tray with parchment paper.
- Add the flour, cream, and lemonade to a mixing bowl. Mix everything gently by hand with a large spoon until just combined, don't overmix.2 1/2 cups self-rising flour, 1/2 cup heavy cream, 1/2 cup lemonade
- Turn the dough onto a lightly floured surface, pat to about 1 inch thick. Cut out the 2 inches wide scones by pressing the cutter straight down. Gather the scraps and repeat.
- Brush the scones with extra cream or some milk.
- Bake them for 15 minutes until risen and lightly golden. Meanwhile prepare your toppings.
- Serve warm with lemon curd and whipped cream.1/2 cup whipped cream, 1/4 cup lemon curd
Notes
Nutrition
Ingredients and substitutions
- Lemonade: Use regular fizzy lemonade, such as Sprite or 7UP or unsweetened fizzy lemonade like I did here. Just don’t use still lemonade.
- Flour: Use self-rising flour or substitute it with 2 1/2 cups all-purpose flour, 4 teaspoons baking powder, and 1/2 teaspoon salt.
- Cream: Use heavy cream or regular full-fat pouring cream.
Recipe tips
Mix gently: Stop as soon as the dough comes together. Overmixing can make the scones tough.
Keep the dough soft: It should be slightly sticky. Use just enough flour on your work surface to prevent sticking.
Pat, don’t roll: Gently pat the dough to an even thickness without pressing it too thin.
Cut without twisting: Press a floured cutter straight down to help the scones rise evenly.
Handle scraps lightly: Gently bring leftover dough together rather than kneading it.
Bake promptly: Have your oven preheated and tray ready before mixing the dough.
