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    Home » Recipes » Sweet Breads & Muffins

    3 Ingredient Lemonade Scones Recipe

    Published: Jan 27, 2025 · Modified: Jan 27, 2025 by Lucy · This post may contain affiliate links · 115 Comments

    Jump to Recipe
    A light and fluffy scone topped with whipped cream and jam.

    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. 

    A lemonade scone made with three ingredients on a plate with jam and whipped cream.

    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.

    A pile of freshly made scones with whipped cream in the background.

    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!

    A bowl of scone mixture.

    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!).

    A scone cutter next to dough on a chopping board.

    Use a scone cutter to cut out the scone dough.

    Round scones being cut out with a metal cutter.

    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.

    Golden homemade scones sprinkled with icing sugar next to a bowl of whipped cream.

    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

    Can I use any brand of lemonade?

    Yes - absolutely! Lemonade is the secret ingredient to fluffy scones! I generally use Schweppes but any brand (including no-name brand) lemonade works fine!

    What type of cream works best?

    Thickened dairy cream (otherwise known as heavy cream) works best in this recipe.

    How do I stop the mixture sticking to my scone 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.

    Why should I place the scones slightly touching in the baking tin?

    If the scones are placed slightly touching in the baking tin, then they will rise better. 

    Are scones the same as American biscuits?

    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!

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    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. 

    A cake stand topped with fluffy lemonade scones with whipped cream and jam.

    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. 
    5 from 51 votes
    Print Pin Rate
    Course: Snacks
    Cuisine: Scones
    Diet: Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 22 minutes minutes
    Servings: 9 scones
    Calories: 270kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    The 3 Basic Ingredients:

    • ½ cup (125ml) cream see notes
    • ½ cup (125ml) lemonade see notes
    • 2 cups (300g) self raising flour

    For Brushing The Scones:

    • 3 tbs milk for brushing
    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

    RECIPE 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
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

     

     

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    Comments

    1. Hayley says

      February 27, 2024 at 10:46 am

      Could I make the dough and store it in the fridge to bake the next morning? I’ve got to make 120 for an early morning event!

      Reply
      • Lucy says

        February 28, 2024 at 8:05 am

        Hi Hayley, that should be fine!

        Reply
    2. Jenny Luker says

      October 15, 2023 at 12:08 am

      Can i use soda water?
      Thanks Jenny

      Reply
      • Lucy says

        October 15, 2023 at 12:40 pm

        I haven't tried that!

        Reply
    3. Julie says

      October 04, 2023 at 4:19 pm

      5 stars
      Super easy, tasty, I add dates to the mix.

      Reply
      • Lucy says

        October 05, 2023 at 7:28 am

        Yum!

        Reply
    4. Gillian says

      May 07, 2023 at 9:59 am

      I personally like to add a tspn of vanilla essence to the mixture and a pinch of salt.

      Reply
    5. Melissa says

      March 05, 2022 at 4:23 am

      Hello! My Aussie friend sent this to me and I’m wondering what a USA equivalent would be to your lemonade? We don’t have that here.

      Reply
      • Lucy says

        March 06, 2022 at 10:29 am

        Hi Melissa, Sprite is the same thing!

        Reply
      • Ella says

        October 01, 2022 at 8:13 pm

        Hiya 🙂 Keen to try these, do you use cold lemonade or room temp?

        Reply
        • Lucy says

          October 02, 2022 at 9:13 am

          Either is fine!

          Reply
        • Jane Renshaw says

          April 24, 2023 at 6:51 pm

          Can you make cheese scones with same ingredients

          Reply
          • Lucy says

            April 25, 2023 at 8:39 am

            I haven't tried that sorry!

            Reply
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    Recipe Rating




    A light and fluffy scone topped with whipped cream and jam.

    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

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