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.


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


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


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


  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.


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.


  • 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)


Which flour is best for scones? ›

Use all-purpose flour for a higher rising scone that holds its shape nicely, both in and out of the oven. To make more delicate, lower-rising, cake-like scones, substitute cake flour for all-purpose flour. Reduce the liquid in the recipe by 1 to 2 tablespoons, using just enough to bring the dough together.

What is the secret to making scones rise? ›

Once you've cut out your scone shapes, flip them over and place upside down on the baking tray. This will help them rise evenly and counteract any 'squashing' that happened when you cut out the dough. Perfect scones should rise to about 2 inches high.

Is buttermilk or cream better for scones? ›

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.

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

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.

Is baking soda or baking powder better for scones? ›

You can use baking soda if you've added an acidic ingredient to the dough (e.g. buttermilk, vinegar, lemon juice). Use baking powder if you have not added anything acidic.

Why put eggs in scones? ›

Just as in old times, today's scone recipes don't include eggs, but there are some rare recipes that do. Eggs may change the texture of the scone, which should be golden on the outside and airy inside. RELATED VIDEO: Video Player is loading.

Why do you rub butter into flour for scones? ›

The Secrets of The Rubbing-in Method

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 thick should you roll out scone dough? ›

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 don't my scones rise high? ›

In general, scones should be baked at a higher temperature than most other pastries. Using too low of a temperature will prevent the scones from rising. If the recipe called for a lower temperature, try baking the scones at 400°F (205°C) next time, and see if that helps.

How do you keep scones from getting hard? ›

With scones I would just store them in an airtight tin in a cool place,if you put them in your fridge they will go stale and hard.

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.

Do you put cold or hot butter in scones? ›

Butter must be COLD from the very start to when the dough enters the oven. The cold butter melts upon entering the oven and the water content in butter evaporates in steam. As the steam escapes, it bursts up and creates that beautiful tall, flaky, fluffy texture.

Why use unsalted butter in scones? ›

If a recipe calls for 1/2 teaspoon of salt and you use salted butter you could end up adding quite a bit more via the butter — sometimes as much as doubling the amount called for. So unsalted butter is always a better pick when you are cooking so that you can add as much as salt as you want (or don't) in your recipe.

Why aren t my scones light and fluffy? ›

Overworking the dough: when you overwork your dough, your scones can come out tough and chewy, rather than that desired light, crumbly texture. The trick is to use light pressure and only the work the dough until it just comes together.

How to improve scones? ›

Don't overwork the dough!

It allows for those air pockets to help increase the fluffiness. If the dough is too crumbly however, just add a touch of buttermilk, double cream or whatever thick liquid you're using. If the dough is too sticky, just add a touch of flour but remember not to put too much!

Why do my scones spread out and not rise? ›

You may have used too little raising agent or over handled the dough before it was baked. The oven may have been too cool.

Why do you want your butter cold when making a scone? ›

Butter must be COLD from the very start to when the dough enters the oven. The cold butter melts upon entering the oven and the water content in butter evaporates in steam. As the steam escapes, it bursts up and creates that beautiful tall, flaky, fluffy texture.


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