• 100 Plus scones (Camellia Aebischer)Source: Camellia Aebischer
I’ll never rub butter into flour for scones again after trying out this simple three-ingredient version.
Camellia Ling Aebischer

6 May 2020 - 11:02 AM  UPDATED 29 Mar 2021 - 10:39 AM

Another day, another ‘food hack’. This one, three-ingredient lemonade scones, has been floating around social media lately and promises to deliver fluffy scones by mixing cream, lemonade and self-raising flour.

The selling point of having scones without rubbing butter through flour was too great to resist, but questions loomed like: would they be too sweet? Will they taste buttery? Will they rise well?

I made a mix with my ‘lemonade’ of choice, the Singaporean/Malaysian favourite, 100 Plus. It went like this:

150ml of soft drink, 150ml of thickened cream and 2 cups of self-raising flour get mixed lightly in a bowl (don’t over-mix). I wanted so badly to add salt but also felt it was important to follow the recipe.

Turn the sticky dough onto a lightly floured bench and pat out to 3-4cm thick. Cut out scones (makes 10-12 depending on the size) and place on a baking tray.

Bake at 180 °C for about 15 minutes, until golden and cooked through.

Seems like it could work with any soft drink. Cola scones anyone?

The result

When the scones came out of the oven they had a promising rich buttery smell from the milk fat in the cream. They were golden, fluffy and surprisingly barely sweet at all. The only thing missing would be a pinch of salt which I highly recommend (and will do next time). The recipe would also work just fine with soda water, as the lemonade seems to add little aside from acting as a binding agent. You wouldn’t even know it was there.

Let's put it this way, you won’t catch me rubbing butter into flour for scones any time soon.

No compromise on buttery flavour or fluffy crumb here.

Love the story? Follow the author here: Instagram @cammienoodle

Take the traditional route
Honey scones

These Irish honey scones are a classic recipe and so delicious. The combination of plain and wholemeal flours gives a nuttier taste.

Pumpkin & fennel scones

The pumpkin (squash) adds lightness to these scones that you perhaps wouldn’t expect, and the colour is sensational! I am a traditionalist when it comes to making scones and believe you should rub the butter in with your fingertips. You can do this step with a food processor if you like; just don’t process for too long as retaining visible specks of butter helps the texture of the scones.

Scone fingers with strawberry compote

Scone fingers are an even easier way to enjoy this afternoon tea classic - no re-rolling the dough. It's all baked as one, and cut to serve. Perfect with an easy strawberry compote you can make in advance and have in the fridge, ready to serve.  

Gem scones

These light and fluffy scones were traditionally cooked in cast-iron trays – you might spot them in antique stores – but a mini muffin tray will also work.

Adrian’s meat scone roll

A super-easy way to use up leftover bacon, chorizo or salami. You could also add cheese.