These super easy 3 Ingredient Scones come together in only 30 minutes! They are light, fluffy, and have a hint of lemon flavor. Serve with your favorite jam!
There are tons of scone recipes out there, but these just might be the easiest scones I’ve ever made! These 3 ingredient scones are not only quick and easy to make, but they are also vegan! How do you make scones with only 3 ingredients? The secret is self-rising flour! Self-rising flour has baking powder and salt included in the mixture, which means that you don’t need to add those extra ingredients to make your scones rise.
These scones are ideal to make when you need a delicious baked good for a special brunch or want to prepare something fresh on a weekend morning. They are so quick and easy, you could even pull these together on a weekday morning. These simple vegan scones have become my go-to recipe when we have guests, and nobody knows they’re vegan!
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💗 Why You’ll Love This Recipe
- Only 3 Simple Ingredients
- 30 Minutes Start to Finish
- Easy Recipe
- Light and Fluffy
- Vegan and Dairy-Free
🥣 Ingredients and Notes
Scroll to the bottom of the post to the recipe card for complete measurements.
Self-Raising Flour: You can find self-rising flour at any grocery store in the baking aisle. It is right next to the all-purpose flour. Self-rising flour includes all-purpose flour, baking powder, and salt. Be sure to use this type of flour and not plain flour or you won’t get a rise!
Coconut Cream: Be sure to use coconut cream, not coconut milk. You want to have the richness and fat of the coconut cream to give the scones the fat they need to be moist and fluffy. If you are not vegan, you can substitute coconut cream for heavy cream.
Natural Lemon Soda: The secret ingredient to these scones is lemon soda! It’s important that you use lemon soda with some carbonation and not lemonade. The carbonation in the soda helps the scones to rise and become super light. The lemon soda also gives a hint of lemon flavor and sweetness.
📋 How to Make 3 Ingredient Scones
Step 1: Preheat the oven to 390 F. Line a baking pan with parchment paper.
Step 2: Add the coconut cream to a bowl. Whisk together so that the cream and water combine and are not separated. Measure out one cup.
Step 3: In a large mixing bowl, add the self-rising flour, coconut cream, and lemon soda. Fold together until the flour has mostly been absorbed by the wet ingredients. Don’t overmix. The dough will have a sticky texture.
Step 4: Lightly flour your hands and cover a clean work surface with flour. . Remove the dough from the bowl, and form it into a ball on the floured surface. Knead the dough about 5 times, but not too much, as over kneading the dough will cause the scones to be dense.
Note: If the dough is too sticky to work with, add some extra flour until it is easier to work with. I recommend an additional ¼ cup.
Step 5: Carefully form the dough into a 1-inch thick disc. Flour a 2.5-inch round scone cutter. Press down, and lift up (do not twist) to form the scones. Flour the pastry cutter between cuts. Use a large sharp knife or pastry cutter, to lift the scones from the surface and place them on the baking sheet so that they slightly touch one another. This will help them rise.
Step 6: Gently form the extra dough into a disc, and continue cutting out scones from the dough and placing them on the baking tray.
Step 7: Lightly brush the tops of the scones with almond milk. This will help give them a nice sheen.
Step 8: Bake for 15 minutes or until golden brown in the preheated oven.
Step 9: Transfer them to a cooling rack with a dish towel gently draped over the top to keep them moist. Serve with your favorite jam.
❓ Recipe FAQS
These scones look quite a bit like American biscuits. They are round and bake up nice and fluffy like a biscuit. Most classic scones are cut into triangles, but these 3 ingredient scones are round like a biscuit. The main difference between scones and biscuits is that scones tend to be denser with a crunchy edge and crumbly inside. They also tend to have a sweet flavoring. These lemonade scones are somewhat in between an American biscuit and an English scone with a sweet lemon flavor, and a fluffy inside.
Use carbonated lemon soda, not plain lemonade. You want something with carbonation, however, I recommend using a natural lemon soda.
The key to light and fluffy scones is not to overwork the dough. When you combine the ingredients together stir until just combined. The dough will be wet and sticky. After you transfer the dough to your floured work service you only need to knead the dough 3 to 5 times before forming it into a disk to cut the scones.
Yes, you can use heavy cream as a substitute for coconut cream. However, I really enjoy the flavor of the coconut milk combined with the lemon soda. Using coconut cream also keeps these scones vegan and dairy-free.
💭 Expert Tips for Making Light and Fluffy Scones
- Don’t overmix or overhandle the dough. The more you work the dough the denser the scones will become.
- When you use the scone cutter, press straight down, and lift up. Do not twist. This will cause the scones to have an uneven rise.
- Use a pastry cutter or large knife to transfer the scones to the baking sheet. They are quite delicate, so you want to avoid touching the sides and they could collapse.
- When placing the scones on the baking sheet, allow them to touch one another. This will help them rise.
🍽 Serving Suggestions
Enjoy these scones with your afternoon tea, in the morning with your breakfast, or serve them with a special occasion brunch.
Optional Glazes: Keep with the lemon flavor by mixing 2 tablespoons of lemon juice with one cup of powdered sugar. Drizzle the glaze overtop. Or use orange juice, lime juice, or grapefruit juice to keep with citrus flavors.
Favorite Jam: Slather your scones with your favorite jam. I love using strawberry jam or orange marmalade.
Clotted Cream: Serve with a little bit of clotted cream the way the English do! Clotted cream is like thick whipped butter. You can make a vegan version using coconut cream and vegan butter! Not a fan of clotted cream, how about freshly made lemon curd!
Melted Butter: There’s nothing better than a bit of melted butter on a sweet lemon scone!
Vegan Whipping Cream: If you’re not a fan of clotted cream, a dollop of whipped cream is just what you need!
Strawberry Shortcake: Use these scones to make strawberry shortcakes. Cut open and serve with fresh-cut strawberries and whipped cream! YUM!
❄️ How to Store
When the scones have cooled store them in an airtight container at room temperature to keep them from drying out. They will keep for up to 3 days. These taste best warm straight out of the oven, so the sooner you can enjoy them the better!
😋 More Vegan Baked Goods!
If you made this recipe, please comment below and leave a ⭐️ rating. You can also follow me on Instagram, Pinterest, and Facebook for more family-friendly vegan recipes!
3 Ingredient Scones
Ingredients
- 3 ½ cup self-rising flour
- 1 cup coconut cream
- 1 cup carbonated lemon soda
Instructions
- Preheat the oven to 390 F. Line a baking pan with parchment paper.
- Add the coconut cream to a bowl. Whisk together so that the cream and water combine and are not separated. Measure out one cup.
- In a large bowl, add the self-rising flour, coconut cream, and lemon soda. Fold together until the flour has mostly been absorbed by the wet ingredients. Don’t overmix. The dough will have a sticky texture.
- Lightly flour your hands and cover a clean work surface with flour. Remove the dough from the bowl, and form it into a ball. Knead the dough about 5 times, but not too much, as over kneading the dough will cause the scones to be dense. Note: If the dough is too sticky to work with, add some extra flour until it is easier to work with. I recommend an additional ¼ cup.
- Carefully form the dough into a 1-inch thick disc. Flour a 2.5-inch round pastry cutter. Press down, and lift up (do not twist) to form the scones. Flour the pastry cutter between cuts. Use a large knife or pastry cutter, to lift the scones from the surface and place them on the baking sheet so that they slightly touch one another. This will help them rise.
- Gently form the extra dough into a disc, and continue cutting out scones from the dough and placing them on the baking sheet.
- Lightly brush the tops of the scones with almond milk. This will help give them a nice sheen.
- Bake for 15 minutes or until golden brown in the preheated oven.
- Transfer them to a cooling rack with a dish towel gently draped over the top to keep them moist. Serve with your favorite jam.
Video
Notes
- Don’t overmix or overhandle the dough. The more you work the dough the denser the scones will become.
- When you use the scone cutter, press straight down, and lift up. Do not twist. This will cause the scones to have an uneven rise.
- Use a pastry cutter or large knife to transfer the scones to the baking sheet. They are quite delicate, so you want to avoid touching the sides and they could collapse.
- When placing the scones on the baking sheet, allow them to touch one another. This will help them rise.
- Store in an airtight container at room temperature for up to 3 days.
Kristina
These scones were delicious! While they may look like biscuits, they were full of sweet lemon flavor and were perfect with a little strawberry jam. They made a great breakfast, but would be great for dessert too.
Tavo
I made the recipe last night as soon as I read the post, and the scones came out fantastically! I can’t believe how short the ingredient list is! Thanks for the recipe!
Tara
Oh yum! I love how you made these scones with coconut cream. That texture looks absolutely fantastic.
Caitlin
I couldn’t believe how delicious this easy recipe was, so good!
Colleen
These scones were perfect, so light and fluffy and SO easy to make. Thank you!