Yes, you read that right… These scones have just 3 ingredients and they’re so quick & easy to make that it seems too good to be true. One of the many benefits of this super quick & easy recipe is that there’s no cutting butter into the pastry, so this is the kind of thing you could make on a whim with very little notice or effort. You could even make these scones will sleepy or hungover… They’re that easy!
The hero ingredient here is lemonade (aka lemon lime soda for any Americans who are reading like Sprite or 7-Up) and the fizz activates the ingredients, helping them to rise. The end result doesn’t taste very lemony. In fact, these are delicious plain scones that taste just as delicious as some of the other recipes I make which always take a lot more time. I might serve them with something sweet, but these also work with savoury. Another perk of this scones recipe is that don’t have to worry about measuring sugar because the sugar is already in the lemonade. Easy peasy!
These wonderfully quick scones taste delicious just as they are, particularly when they’re fresh from the oven, however some accompaniments might be nice to have. Butter, jam, honey, clotted cream, nutella or some lemon curd are all wonderful options and likely to be things you might already have on hand. Let’s get started.
Ingredients
- 600g self-raising flour, plus extra for dusting
- 300ml lemonade (I like R Whites or Schwepps, but any fizzy lemonade or lemon soda will work)
- 300ml single cream
- A little milk for brushing on top (optional)
Method
- Preheat the oven to 200°C / 180° Fan / 400° F. Line a large baking tray or two if you have them with baking paper.
- Add all your ingredients to a large mixing bowl and stir until just combined with a rubber spatula.
- Flour a work surface or baking board and transfer your dough to the lightly floured surface. Roll out the dough until it’s about 2 or 2.5cm thick and cut out the scones using a round biscuit cutter. If you don’t have one just use a glass.
- Transfer the scones to the baking tray and if desired, brush the tops with milk for a more golden look on top (optional). Bake in the oven for 13 to 15 minutes or until risen, cooked through and golden on top.
- While the first batch is baking, rework your dough and cut out the remaining scones. Be sure to use up all your dough and at the end, simply stick together the scraps to make a wonky scone with what’s left. This is always the ugliest of the batch, but usually my favourite one. Bake the second batch.
- When the sones come out of the oven, transfer them to a wire rack to cool for a few minutes if you have one. If you don’t have one, just skip this step.
- Serve warm if you can, but if not allow them to cool completely before storing in a sealed plastic container until you’re ready to enjoy them.