3‑Ingredient Lemonade Scones

Ingredients

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3 cups self‑raising flour

1 cup lemonade (the fizzy kind — Sprite/7Up also works)

1 cup thickened or double cream

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Instructions

1. Preheat your oven to 220°C (200°C fan).

2. Mix the flour, lemonade, and cream in a bowl. Stir gently until just combined — the dough should be soft and slightly sticky.

3. Turn out onto a floured surface and lightly pat into a 2–3 cm thick round. Avoid kneading; it keeps them fluffy.

4. Cut into rounds using a cutter or slice into squares.

5. Place on a baking tray close together (helps them rise).

6. Bake for 12–15 minutes until golden on top.

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Tips for perfect scones

Don’t overmix — it toughens the dough.

If the dough feels too sticky, dust with a little extra flour.

Serve warm with jam and cream, or butter and honey.

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If you want, I can help you tweak them — add lemon zest, make them savoury, or scale the recipe for more or fewer scones.

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4 cups flour

1 cup cream

1 cup lemonade

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1. Preheat your oven to 200°C

2. In a large bowl, mix the flour, cream, and lemonade until just combined

3. Push the dough together gently on a floured surface until it comes together

4. Flatten the dough to about 2cm thickness and cut out your scones

5. Place on a lined baking dish and bake in the oven for 15 minutes until golden brown

6. Alternatively, use an air fryer at 170°C for 15 minutes

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