Scones with jam and cream for afternoon tea – what is there not to love!!!? And a batch of scones made with this 3 Ingredient Lemonade Scones Recipe might just be the answer to the easiest and tastiest scone you’ve ever made.
3 Ingredient Lemonade Scones Recipe
The recipe really does use just three ingredients. So the scones cost about $2 a batch to make. They are quick and easy, they are fabulous for cooking with kids, and they can be cooked in either the oven or the slow cooker.
What? Why on earth would you want to cook scones in a slow cooker?!! Well, I can think of a couple of reasons…
Reason #1. Baked goods cooked in the slow cooker are incredibly moist.
Reason #2. Baking in the slow cooker means I can pop these in just after lunch and they will be deliciously warm just in time for school pick up and afternoon tea!
Reason #3. Baking in the slow cooker is fabulous if your oven is out of action, or if you feel like baking but don’t want to heat up the house. But no matter how you cook them, I think you’ll enjoy this recipe for Lemonade Scones.
So what are the three ingredients you will need for this lemonade scones recipe? Lemonade, self raising flour and thickened cream…that’s it!
You’ll find the complete recipe below but for those who are cooking in a slow cooker, here are a few tips;
- Line the slow cooker with baking paper. Place the scones inside slow cooker so that they are touching.
- Place a tea towel under the lid of the slow cooker as the scones bake. The tea towel stops the condensation that forms under the slow cooker’s lid from dripping down onto the scones. People have raised concern with me about this but as the tea towel is nowhere near an open heating element I have no problem with it. That being said, I work from home so our slow cooker is rarely left unattended.
You may find that scones cooked in the slow cooker are missing the same golden top of oven baked scones but the delicious, crusty base sure makes up for it!
However you cook them, serve warm with jam and cream for a delicious afternoon tea treat!
Ingredients
- 3 cups self raising flour, plus a little extra
- 1 cup lemonade
- 1 cup of thickened cream
- Jam and cream for serving
Instructions
- If baking in the oven, preheat oven to 180ºC (fan forced). If cooking in the slow cooker, turn onto high to preheat.
- Sift flour into a large mixing bowl.
- Add cream and lemonade and mix to combine. Finish mixing with hands, adding a little extra flour if the mix is particularly sticky - beware however, you DO want the dough to stay slightly tacky.
- Turn out onto a well floured board and knead minimally - don't over handle. Flatten or roll to approximately 2-2.5cm thickness and cut out rounds with a glass or scone cutter.
- If oven baking, place scones onto a lined baking tray so that they are lightly touching. Brush with a little milk and bake until golden brown, approximately 15 minutes.
- If slow cooker baking, line the slow cooker with baking paper. Place scones inside slow cooker so that they are touching. Place a tea towel under the lid of the slow cooker and bake for 1 1/2 hours.
Notes
- When cooked in the slow cooker, scones may not have the same golden top of oven baked scones but the delicious, crusty base more than makes up for it.
- The tea towel under the lid stops the condensation that forms under the slow cooker’s lid from dripping down onto the scones. People have raised concern with me about using a tea towel in this way but as it is nowhere near an open heating element I have no problem with it. That being said, I work from home so our slow cooker is rarely left unattended. Use your best judgment.
For more ideas for baking with kids, check out these family friendly recipes;
Christie Burnett is a teacher, presenter, writer and the mother of two. She created Childhood 101 as a place for teachers and parents to access engaging, high quality learning ideas.
FAQs
Keep the dough cool: As previously mentioned, it's crucial to keep the dough cold so that the butter doesn't melt before the scones are baked. With chilled dough, you'll have pockets of butter in the dough (this is a good thing!) that create a super-flaky, oh-so-delicious end result.
What to avoid when making scones? ›
5 Mistakes to Avoid When Baking Scones
- Using anything but cold ingredients. The secret to the flakiest scones is to start with cold ingredients — cold butter, cold eggs, and cold cream. ...
- Only using all-purpose flour. ...
- Overmixing the dough. ...
- Not chilling the dough before baking. ...
- Baking them ahead of time.
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.
Why did my lemonade scones not rise? ›
Overmixing: Overmixing the dough is the most common mistake people make with scones. It can lead to tough scones that don't rise well. Mix the ingredients until just combined. Using flat or expired lemonade: Fresh and fizzy lemonade helps with the rising process.
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 scone dough rest before baking? ›
The resting of the dough helps to relax the dough so everything remains tender, if you kneaded the dough and baked the scones immediately the insides would be great but the outsides would be tough and chewy.
How do you make scones rise higher? ›
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.
How thick should scone dough be? ›
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 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.
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.
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.
Can I use half and half instead of heavy cream for scones? ›
If you want a lighter tasting scone just use milk or half-and-half (light cream) instead of the heavy whipping cream. And to make the tops of the scones nice and crispy with a wonderful golden brown color, just pop them under the broiler, with a dusting of powdered sugar, just after they are baked.
What happens if you put too much baking soda in scones? ›
Too much baking soda will result in a soapy taste with a coarse, open crumb.
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.
Can I use yeast instead of baking powder for scones? ›
If you let the dough rise, punch it down shape it and let it rise again, you still wouldn't have scones you'd have perfectly nice yeast rolls. Yes, you can use yeast instead of baking powder, but it will require a different method of leavening and a longer rising time.
Why are my scones not light and fluffy? ›
Some common reasons for dense scones are not using enough baking powder, overworking the dough and not baking with the oven at the correct temperature.
How do you make scones rise and not spread? ›
Pack the scones closely on the baking tray so they will support each other as they rise rather than spreading. Make scones the day you need them – they taste far better warm.
What is the main reason for resting scones before baking? ›
This short rest relaxes the gluten, making scones more tender; and cold chills the fat, increasing flakiness.
Why do you rub butter into flour for scones? ›
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.
Christie Burnett is a teacher, presenter, writer and the mother of two. She created Childhood 101 as a place for teachers and parents to access engaging, high quality learning ideas.