These 3-Ingredient Lemonade Scones are the ultimate shortcut to soft, fluffy, bakery-style scones with zero stress. Made with just self-raising flour, thickened cream, and fizzy lemonade, they rise beautifully and stay incredibly tender inside. Ready in just 30 minutes, this foolproof recipe is perfect for beginners, last-minute guests, or a cozy afternoon tea craving.
Golden on the outside, cloud-soft on the inside, these scones prove that simple baking can still be spectacular.
Only 3 Ingredients: No eggs, no butter, no fuss—just pantry staples.
Ultra Fluffy Texture: Thanks to the lemonade fizz, these scones are light and airy every time.
Fast & Easy: From bowl to table in under 30 minutes.
Beginner-Friendly: Practically impossible to mess up.
Perfect for Sharing: Best served warm with jam and cream for classic afternoon tea vibes.
Self-Raising Flour (3½ cups): Provides structure and lift.
Tip: If using all-purpose flour, add 2 tsp baking powder per cup.
Thickened Cream / Heavy Cream (1 cup): Adds richness and keeps the crumb soft and moist.
Lemonade (1 cup): The carbonation helps the scones rise, creating an airy texture. Any fizzy lemon soda works.
Milk (for brushing): Helps achieve a golden, bakery-style top.
Start by preheating your oven to 200°C (or 180°C if you are using a fan-forced oven) and prepare a baking tray by lining it with baking paper. This will help ensure an even bake for the scones.
In a large bowl, measure out 3 ½ cups of self-raising flour, 1 cup of thickened cream, and 1 cup of lemonade. Gently mix with a spoon until just combined. Avoid over-mixing to keep the scones light.
Once the dough is mixed and has a sticky texture, transfer it to a lightly floured surface. Knead the dough gently, about 3 to 5 times, to avoid overworking it. If the dough is too sticky, sprinkle a bit of flour on your hands.
Form the dough into a disc about 1 inch (2.5 cm) thick. Use a round cutter or a glass to cut out circles of dough. Press straight down without twisting to keep air in the dough, which makes the scones fluffier
Place the cut-out scones on the baking tray, positioning them so they are just touching each other. This will help them rise well together. Lightly brush the tops of the scones with some milk for a nice golden finish.
Bake for about 15 minutes, until the tops are golden brown. Let them cool on the tray for about 10 minutes before serving.
For foolproof scones every time, follow these tips:
Dense scones?
→ Dough was overmixed. Stop as soon as it comes together.
Didn’t rise?
→ Old flour or twisting the cutter.
Too sticky?
→ Lightly flour hands and surface—don’t add excess flour to the dough.
Burnt bottoms?
→ Move tray higher in the oven or double-tray for insulation.
These light and fluffy Lemonade Scones are made with just three simple ingredients: self-raising flour, thickened cream, and lemonade. Perfect for a quick and easy afternoon treat, these scones are moist, airy, and delicious when served warm with whipped cream and jam.
Preheat the Oven: Preheat your oven to 200°C (or 180°C for a fan-forced oven). Line a baking tray with baking paper to ensure easy removal and even baking.
Mix Ingredients: In a large mixing bowl, combine 3 ½ cups of self-raising flour, 1 cup of thickened cream, and 1 cup of lemonade. Gently stir with a spoon until the flour is just incorporated. Be careful not to over-mix, as this can make the scones dense.
Prepare the Dough: Once the mixture comes together, transfer the sticky dough onto a lightly floured surface. Gently knead the dough 3 to 5 times—just enough to make it smooth. Avoid overworking the dough. If it’s too sticky, lightly flour your hands.
Shape the Dough: Form the dough into a disc about 1 inch (2.5 cm) thick. Use a round cutter or a glass to cut out circles, pressing straight down without twisting to keep the dough light and airy.
Arrange on Tray: Place the scones onto the lined baking tray, positioning them so they touch slightly. This helps them rise together in the oven. Lightly brush the tops of the scones with a thin layer of milk to achieve a golden color when baked.
Bake the Scones: Bake in the preheated oven for 15 minutes, or until the tops are golden brown. Let the scones cool on the tray for about 10 minutes.
Serve: Enjoy the scones warm with a generous spread of whipped cream and your favorite jam for a delicious, easy treat. They are best eaten fresh from the oven for the fluffiest texture!
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
