Last updated on: By KayleneFiled Under: Recipes, Scones312 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.
Print
Quick and Easy Scone Recipe
5 Stars4 Stars3 Stars2 Stars1 Star4.6 from 36 reviews
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
Preheat oven to 200 °C (400 °F).
Place flour in a large mixing bowl.
Add cream and lemonade and mix to combine.
Turn the mixture out onto a well-floured board and knead with extra flour until smooth (mixture is very sticky initially).
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.
Place scones onto a lined baking tray so that they are just touching and then bake for 15 to 20 minutes.
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.
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!
Related Posts
Easy Fruit Scones (Only 5 Ingredients!)
If you liked my Easy Scone Recipe you are going to love these Easy Fruit Scones! They’re packed with fruit, simple to make, and you only need 5 ingredients! The…
Easy and Delicious Chocolate Chip Scones
Today I am sharing by far the easiest chocolate chip scone recipe that you will ever find. And if you’re after soft and fluffy chocolate chip scones this recipe is…
What is it with scones in the winter time? When it is cold and wet outside my craving for scones kicks in! It might be because when I was a…
Recipes that are packed with fruit are not only delicious they’re homey and satisfying. Well that’s my opinion anyway! You will find that these Chewy Sultana Squares are definitely satisfying.…
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.
We recommend using all-purpose flour. There is some debate as to what flour one should use to go around achieving the perfect scone. This is because within different flours comes different levels of protein.
We love using oil as it is light on animal fat and also very easy to use. Because we serve the scones with butter or whipped cream, it is okay not to use butter in the scone itself. However, if you prefer a scone made with butter, rub the butter into the dry ingredients until the flour resembles a coarse type of grain.
Scones can be made either with self-raising flour or with plain flour and baking powder. Sweet scones and cheese scones have an egg added to enrich them. Both will rise but whatever scone you make its important that they are handled lightly and not rolled too thinly.
Handle scone dough gently: “Overmixing leads to too much gluten development, which leads to tough, dense scones, instead of flaky, moist ones,” says Bethany. Once you've added the liquid in your recipe, mix the dough gently until just combined — and no more.
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.
They are typically extremely high in calories from the heavy butter and cream. And, although scones with fruit might seem healthier, most are even higher in calories and still high in saturated fat. Steer clear of scones.
Using self-raising flour, cream, and water is excellent for what I consider great scones. Lemonade or soda water can also be used instead of plain water to add more rise; we had some fun with this at our Bake Club meetings using different flavours.
It can have layers of course, but they should err on the side of crumbly. A scone is slightly dryer than a biscuit and yet, when done well, not dry at all. Scones are intended to be consumed with a hot beverage of your choice after all. And clotted cream, or butter, or jam.
Cream is higher in lactose (a natural milk sugar) than butter, which helps the scones brown in the oven. I cut that richness with a splash of milk to hydrate the dough. Using 100% cream would make a dry but rich dough that's golden and tender, but far too crumbly and dense.
If you are using baking soda, you will want to use buttermilk, an acidic ingredient that will react with the leavener to help them rise. On the other hand, if you use cream or milk, you'll want to use baking powder because it combines the acid needed with baking soda all in one complete powder.
You want to avoid twisting until the cutter reaches the work surface, if you twist as you cut it can lock up the sides and prevent the scones from rising evenly. Place the scones, smooth side up onto a parchment-lined baking tray. Cover the scones with clingfilm and rest for an hour before baking.
Among the myriad baked goods in the breakfast pastry canon, scones are uniquely delicious in their humble simplicity. The best scones have a crisp, slightly caramelized exterior and a tender, buttery, just-sweet interior. They can be dressed up with a glaze, studded with fruit or nuts, or gently spiced.
How to make scones rise high? 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.
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.
Address: Suite 461 73643 Sherril Loaf, Dickinsonland, AZ 47941-2379
Phone: +2678139151039
Job: International Administration Supervisor
Hobby: Dowsing, Snowboarding, Rowing, Beekeeping, Calligraphy, Shooting, Air sports
Introduction: My name is Catherine Tremblay, I am a precious, perfect, tasty, enthusiastic, inexpensive, vast, kind person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.