Quick and Easy Scone Recipe (Only 3 Ingredients!) (2024)

Last updated on: By Kaylene Filed Under: Recipes, Scones 310 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)


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

Is heavy cream or buttermilk 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 is the secret to making scones rise? ›

To ensure taller scones, start with a thicker dough disc and place the scones on a tray with sides, allowing them to slightly touch one another. This arrangement encourages the scones to push against the pan and each other, promoting height.

Which flour is best for scones? ›

Cake flour is finer and lower in protein, which makes lighter and fluffier scones. If you don't have any on hand, a simple blend of all-purpose flour and a bit of cornstarch makes a great substitute. Simply whisk together 1¾ cups all-purpose flour and ¼ cup cornstarch.

Should you chill scone dough before baking? ›

Keep scones cold before putting them in the oven: For best results, chill the mixture in the fridge before baking, this will help to stiffen up the butter again, which will stop your scones from slumping as soon as they hit the oven's heat.

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.

Why are scones bad for you? ›

Although convenient and tasty, scones are a complete loss. 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.

Does scone dough need to rest? ›

The explanation is simple: As with other doughs, including pizza dough, resting lets scone dough's gluten relax completely, so that it doesn't snap back during shaping or baking.

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.

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).

Should butter be cold or softened for 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 do my scones go flat and not rise? ›

Why Are My Scones Flat? Expired leavening agents. Your baking powder and/or baking soda could be expired. Most scone and biscuit recipes call for quite a large amount of leavening, and if either are expired, your scones simply won't rise to beautiful heights.

Why put eggs in scones? ›

Large Egg - The egg helps bind the ingredients together and increases the richness and flavour. Unsalted butter - Has to be cold to create flaky layers within the scone.

Should you sift flour for scones? ›

3. Don't forget to sift! Be sure to double or even triple sift your flour, as it takes away the clumps in the flour allowing for more air pockets in the scone dough - the result being a fluffier and more crumbly scone.

Why are my scones not fluffy? ›

Placing a dough in a cool oven that then slowly heats up actually affects the rising agent. Make sure your oven is at the right temperature you will be baking the scones at before you put them in. Also having an oven that is too hot or too cold will affect the baking of your scones immensely.

Why do my scones spread out and not rise? ›

The most likely reason I can think of is that you omitted the leavening, or what you used was flat. Another reason might be that your dough was too warm when you baked it, so it spread more while baking. Of course, scones are not yeast products, so they shouldn't rise as much as bread would.

Why are my scones heavy and dense? ›

My scones have a dense, heavy texture and poor volume

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

What is the best raising agent for scones and why? ›

A mixture of bicarbonate of soda and cream of tartar, or baking powder (which is a ready paired mixture of the two) are used as the raising agent in scones.


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