Quick and Easy Scone Recipe (Only 3 Ingredients!) (2024)

Last updated on: By Kaylene Filed Under: Recipes, Scones 312 Comments

I don’t know why but I often get a craving for scones when I have been working around the house. Whether its gardening or housework, scones are a popular after work snack. However, as much as I love scones, sometimes I get a bit lazy and can’t be bothered making them. Often it just seems like too much trouble. When you’re really busy and you get a scone craving you need an easy scone recipe, don’t you? Well now I have that easy scone recipe and I want you to know about it to!

This recipe, which I found here at Cooking Crusade, could not be any easier, and it makes THE BEST SCONES that you will ever taste! Even my mum has admitted that the scones made using this recipe are better than any she has ever made! That is high praise because my mum is a really good cook!

Speaking of mums this recipe would be great for mother’s day which is coming up next weekend. Your mum won’t be able to say no to these yummy scones with jam and cream? And with this easy scone recipe you can whip up a batch in no time at all. It only has three ingredients; self raising flour, cream and lemonade – that’s it!

We usually have self raising flour in the pantry, now I’ll make sure that I have some cream and lemonade available too!

Update to Make this Recipe Even Easier!

Since posting this recipe I have had many comments about how wet and sticky the dough is for this recipe. So I thought that I would post a tip that I have learnt after making these many times.

If you don’t want/haven’t got time to work with a very sticky dough start by only add half of the carbonated lemonade/soda pop. Mix the ingredients well and then add more lemonade/soda pop as required. Making this adjustment give you one or two less scones but the quality of the scones is not affected.

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Quick and Easy Scone Recipe (Only 3 Ingredients!) (3)

Quick and Easy Scone Recipe

  • Author: The Links Site
  • Yield: 20
  • Category: Dessert, Snack
  • Cuisine: Scone, Afternoon Tea,
Print Recipe

Description

This easy scone recipe only requires 3 ingredients; self raising flour, cream and lemonade – that’s it! Better still, these scones are so good that you will never make scones the hard way again

Ingredients

  • 3 cups (450g) of self raising flour
  • 1 cup of thickened cream / heavy cream*
  • 1 cup of lemonade (like Sprite)

Instructions

  1. Preheat oven to 200 °C (400 °F).
  2. Place flour in a large mixing bowl.
  3. Add cream and lemonade and mix to combine.
  4. Turn the mixture out onto a well-floured board and knead with extra flour until smooth (mixture is very sticky initially).
  5. Use your hand to flatten the scone dough out to about 2 -3 cm (1 inch) thick and then cut into rounds with floured scone cutter.
  6. Place scones onto a lined baking tray so that they are just touching and then bake for 15 to 20 minutes.
  7. Scones are cooked when they are golden brown and can be easily pulled apart where they are joined.

Notes

I have made these scones several times now and have found that they keep very well in the freezer. Once thawed you can pop one in the microwave for a few seconds and it is just like it has been freshly baked!

I also use sugar free lemonade and find that it works just fine.

*Heavy cream or whipping cream is called thickened cream in Australia.

Nutrition

  • Serving Size: 59g
  • Calories: 130
  • Sugar: 3g
  • Sodium: 275mg
  • Fat: 4.6g
  • Saturated Fat: 2.8g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 16mg

More Easy Scone Recipes

I also have two other scone recipes that are based on this one and are just as easy. Click the images below to see their recipes!

If you liked scones you are going to want to try my Easy Fruit Scones! They’re packed with fruit, simple to make, and you only need 5 ingredients!

You might also like my chocolate chip version – click here to see my recipe for Easy Chocolate Chip Scones!

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Quick and Easy Scone Recipe (Only 3 Ingredients!) (2024)

FAQs

What is the secret to making good scones? ›

Baking tips for making the perfect scones

The colder the better when it comes to scones, we recommend a chilled bowl and pastry cutter too. Use pastry flour: This will create a noticeably lighter scone. However, self-raising flour works just as well and creates a higher rising scone that holds its shape nicely.

Which flour is best for scones? ›

Cake flour is finer and lower in protein, which makes lighter and fluffier scones. If you don't have any on hand, a simple blend of all-purpose flour and a bit of cornstarch makes a great substitute. Simply whisk together 1¾ cups all-purpose flour and ¼ cup cornstarch.

Can you use water instead of milk for scones? ›

In theory, you could use water instead of milk in a scone recipe. However, milk adds a slightly better colour, flavour and texture.

What to avoid when making scones? ›

5 Mistakes to Avoid When Baking Scones
  1. Using anything but cold ingredients. The secret to the flakiest scones is to start with cold ingredients — cold butter, cold eggs, and cold cream. ...
  2. Only using all-purpose flour. ...
  3. Overmixing the dough. ...
  4. Not chilling the dough before baking. ...
  5. Baking them ahead of time.
May 1, 2019

Is it better to make scones with butter or oil? ›

For example, if you substitute oil for butter or margarine, you can significantly reduce the amount of saturated fat in your baked goods. This streamlined recipe for Light Scones uses just 3 tablespoons of canola oil, which contains a fraction of the saturated fat found in butter or margarine.

Should you chill scone dough before baking? ›

Not chilling the dough before baking: to really ace your scones, it helps to chill your dough again before it's baked. Using cold ingredients does help, but your hands will warm up the dough when you're working with it and the extra step of chilling will help you get the best result.

What is better for scones buttermilk or heavy cream? ›

Heavy Cream or Buttermilk: For the best tasting pastries, stick with a thick liquid such as heavy cream or buttermilk. I usually use heavy cream, but if you want a slightly tangy flavor, use buttermilk.

How thick should scone dough be? ›

It is far better that the scone mixture is on the wet side, sticking to your fingers, as the scones will rise better. Turn the dough onto a lightly floured surface and flatten it out with your hand, or use a rolling pin, to a thickness of 1-2 cm (1/2 – ¾ inch).

Why do you rub butter into flour for scones? ›

Why? When cold butter is rubbed into the flour, it creates flaky pockets of flavour (which soft, room temperature butter can't do). Once the cold butter and liquid (e.g milk) hits the oven, the water in the butter and cold liquid begins evaporating.

How do you make scones rise higher? ›

To ensure taller scones, start with a thicker dough disc and place the scones on a tray with sides, allowing them to slightly touch one another. This arrangement encourages the scones to push against the pan and each other, promoting height.

What causes scones not to rise? ›

The longer you get the dough sit before baking it, the less your scones will rise. Try to bake the dough as soon as you finishing kneading and rolling it out. Letting the mixture sit too long will cause the gas bubbles from the leavening agent to disappear. These gas bubbles are what help the scones rise.

Why do my scones taste bitter? ›

That slightly bitter, kinda “tinny” flavor you often experience when biting into a muffin, biscuit or scone is the result of using a baking powder in high quantities — as is needed for these quick-rise treats — with aluminum in it.

How long should you rest scones before baking? ›

Recipes for scones sometimes provide a make-ahead option that involves refrigerating the dough overnight so it can simply be shaped and then popped into the oven the next day. But now we've found that resting the dough overnight has another benefit: It makes for more symmetrical and attractive pastries.

Does scone dough need to rest? ›

Resting the dough also allows the flour to hydrate, making the dough a little less sticky, and making it easier to neatly cut out the scones. Using this method results in scones that are incredibly light and tender and look picture-perfect.

Why do my scones have brown dots? ›

My scones are speckled

The proportions of bicarbonate of soda and acid (either sour milk or cream of tartar) may be incorrect or the flour and raising agents may have been insufficiently sieved. Speckling can also occur if granulated sugar, or too much sugar is used.

Why are my scones not light and fluffy? ›

Some common reasons for dense scones are not using enough baking powder, overworking the dough and not baking with the oven at the correct temperature.

How do you make scones rise and not spread? ›

Pack the scones closely on the baking tray so they will support each other as they rise rather than spreading. Make scones the day you need them – they taste far better warm.

What is the main reason for resting scones before baking? ›

This short rest relaxes the gluten, making scones more tender; and cold chills the fat, increasing flakiness.

References

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