A chef has shared a three-ingredient scone recipe that promises lighter and fluffier results by swapping out butter and sugar for double cream and full-sugar lemonade. The method, from trained chef Jessica Creed of the food blog What Jessica Baked Next, cuts the traditional fuss of rubbing butter into flour, producing a simple dough that comes together in minutes.
Why the Swap Works
Instead of the usual butter, sugar, flour, milk, and eggs, this recipe requires only self-raising flour, double cream, and lemonade. The butter is replaced with double cream, while the sugar is replaced with full-sugar lemonade, which provides all the sweetness needed in the dough.
Creed advised: "Just be sure to use full-sugar lemonade. I say this because we're not adding any sugar to the scone dough, so all the sweetness will come from the sugar in the lemonade. I used a supermarket own brand lemonade, and that worked wonderfully."
Simple Method for 10-12 Scones
To make the scones, preheat the oven to 220C/200C Fan/Gas Mark 7 and line two large baking trays with parchment paper. In a large mixing bowl, add 400g of sifted self-raising flour, followed by 175ml of double cream and 175ml of full-sugar lemonade. Stir gently until a dough forms.
Turn the dough onto a lightly floured surface and flatten to 2cm thickness. Using a 6cm cutter, cut out 10 to 12 scones, coating the cutter in flour to prevent sticking and avoiding twisting to ensure even shapes. Re-roll remaining dough as needed.
Baking and Serving
Space the scones evenly on the trays and bake for 12 to 15 minutes until risen and light golden. Transfer to a wire rack to cool completely before serving. Creed recommended: "Top the scones the British way with lashings of cream and strawberry/raspberry jam."
