These 3 ingredient lemonade scones are the easiest scones you will ever make. Serve them with jam and cream and you have the perfect afternoon tea. The secret to these perfect scones is lemonade. It’s add the perfect amount of sweetness and gives the scones the most amazing flavour.
Want to whip up a batch of scones without spending ages rubbing butter into flour? Then this recipe is for you. It’s the quickest, easiest scone recipe you will ever make.
Just 3 simple ingredients and a few minutes in the kitchen and you will have the most delicious scones. My kids can’t get enough of them. They also freeze perfectly making them a great treat to add to school lunch boxes.
More lemon recipes
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- Lemon butter
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- Lemon magic custard cake
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- Lemon meringue slice
How to make Lemonade Scones
Before making a start on the scone dough, first preheat the oven to 180c You want to put the scones straight into a hot oven, which will give the scones their crispy outside and soft inside. Line a baking tray with baking paper and set aside.
Add the thickened cream, lemonade and self raising flour to a large mixing bowl. Use a knife to mix the ingredients together, but don’t over mix. The secret to light and fluffy scones is to mix and handle the dough as little as possible. Mix the ingredients until just combined. The mixture will be very sticky at this point.
Transfer the scone dough to a floured surface, and gently pat down the dough until it’s around 2.5cm thick. Dust a scone cutter lightly with flour, and cut as many scones as possible from the dough, placing the cut scones on the lined baking tray as you go.
Once you have cut the scones from the dough, gently push the dough back together and continue cutting scones until all of the scones dough has been used.
Place the scones in the oven and bake for around 10 minutes, or until the scones are golden. Allow the scones to cool before serving.
These scones are best enjoyed fresh the day they are baked, but they can be stored in an airtight container at room temperature for up to 2 days.
These scones are suitable for freezing. Freeze in an airtight container or zip lock bag for up to 3 months. Defrost at room temperature before enjoying.
- 300ml thickened cream
- 1 cup lemonade
- 3 cups self raising flour
- Preheat the oven to 180c. Line a baking tray with baking paper and set aside.
- Add the cream, lemonade and self raising flour to a large mixing bowl. Mix with a butterknife until just combined, taking care to not over mix the dough.
- Transfer the scone dough to a lightly floured surface. Press down gently until the dough is around 2.5cm thick.
- Lightly dust a scone cutter and cut scones from the dough, placing on the prepared baking tray as you go. Once you have cut all the scones possible from the dough, gently push the dough back together and continue cutting scones until all of the dough has been used.
- Place the scones in the preheated oven and bake for around 10 minutes, or until golden. Allow scones to cool before serving.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 205Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 380mgCarbohydrates: 26gFiber: 1gSugar: 3gProtein: 4g