Easy 3-Ingredient Lemonade Scones Recipe

If like me, you’ve reached that part of the holidays where you’re a little tired of spending big money on snacks while simultaneously running out of snack ideas – this lemonade scones recipe is for you. It can even double as an activity the kids can help with. HOLIDAY SCORE!

Scones in under 30 minutes

If you need a speedy morning or afternoon tea, lemonade scones are ALWAYS a yummy hit. In less than 30 minutes, you can be splitting open warm scones, slathering them in jam and dollops of cream. Or are you in the camp of cream first, jam second? It’s ok, we can still be friends. #jamfirst

This lemonade scones recipe works like magic!

Lemonade is the (not so) secret ingredient working its magic in this recipe. The lemonade contains all the bubbles you need to activate the rising agent in the flour and of course, the sweetness only adds more deliciousness to the finished lemonade scones.


3-ingredient lemonade scones recipe


  • 3½ cups self-raising flour
  • 1 cup thickened cream
  • 1 cup lemonade


  1. Preheat the oven to 180°C fan forced. Line a small baking tray with baking paper and set aside.
  2. In a large mixing bowl combine the flour, cream and lemonade in a bowl and using the blade of a butter knife, mix until the flour is mostly combined. Resist mixing too much, or over-mixing the dough or you’ll end up with heavy scones. The dough should still be soft and sticky to the touch.
  3. Lightly dust your work bench with self-raising flour and tip the scone mix out of the bowl onto it. Gently knead the dough together a few times. Then gently pat the dough into a round disc shape about 3cm thick.
  4. Using a 6cm round scone cutter (or floured glass) cut the scone rounds out of the dough, pressing straight up and down. You’ll need to flour the cutter between each cut to stop it from sticking and dragging the dough.
  5. Use a small spatula to lift up the scones (try not to touch the edges) and place them on the prepared tray so that they only just slightly touch each other.
  6. For a golden top, you can brush the tops lightly with milk – but you can skip this step if the kids drained the bottle for their cereal. It’s no biggie!
  7. Bake the scones for 15 minutes until golden on top. Remove the tray from the oven and place the scones on a rack to cool slightly before pulling them apart and eating them. Keep them wrapped in a clean tea towel to prevent them from becoming hard. YUM!

lemonade scones recipe
This lemonade scones recipe is quick and cheap to make! Source: Mum’s Pantry

What do you eat lemonade scones with?

Wondering what to eat scones with? The possibilities really are endless, there are no rules! Top of the list is usually a favourite jam and cream such as strawberry or apricot. Passionfruit or lemon curd is amazing – and makes for a scrumptious choice. You could even be wild and try Nutella or Biscoff spread. Or if you don’t have any of those, don’t despair, a generous slick of butter is also perfect. Either way, there will be no complaints, promise!

Have you tried baking lemonade scones before or do you prefer the original, old-fashioned recipe? If you haven’t already, do give this lemonade scones recipe a try – you’ll be amazed by just how easy AND fast it is to pull them together from start to finish.

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Avatar of Lexi Klaebe

South Australian mum and self proclaimed foodie, Lexi can most days be found in the kitchen, apron tied firm and armed with a whisk or wooden spoon!

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