Easy 3 Ingredient Lemonade Scones

Scones with jam and cream, what is there not to love!!!? But if you are like me, your scones have a tendency to assume the identity of more of a rock cake…not quite the same! Well, not anymore. It’s Lemonade Scones to the rescue. With just three ingredients, they 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. 1. Baked goods cooked in the slow cooker are incredibly moist. 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! 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.

3 Ingredient Lemonade Scones Recipe

You will need:

• 3 cups self raising flour, plus a little extra
• 1 cup lemonade
• 1 cup of thickened cream
• Jam and cream for serving

To make:

1. If baking in the oven, preheat oven to 180ºC (fan forced). If cooking in the slow cooker, turn onto high to preheat.

2. 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.

3. Turn out onto a well floured board and knead minimally – don’t over handle. 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.

You may not find the same golden top on the slow cooker version 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!

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