Scones, those quintessentially British treats, are beloved by many for their versatility – available in every conceivable flavour from the traditional plain variety to fruity wonders and even savoury options loaded with cheese.

Having a foolproof recipe up your sleeve means you can bake your preferred version at home, potentially saving pennies compared to store-bought varieties.

Claiming to have found the “fastest and easiest scones [recipe] you will ever make”, Nagi of the food blog Recipe Tin Eats shared it.

Describing the sweet treat, Nagi said: “Incredibly fluffy, moist scones made from scratch using only three ingredients.”

You’ll need self-raising flour, cream and the “secret ingredient” which is lemonade – but don’t worry, they “don’t taste of lemon at all”.

The cooks said: “This is the faster way to make classic scones which call for butter to be rubbed or blitzed into flour. Lemonade scones rise ever so slightly less, but the difference is barely noticeable.”

Nagi said that she usually makes these lemonade scones which “honestly come out so similar and yet take less than half the time to make”.

She added: “If you’ve never tried these before, you’re honestly going to be amazed. Seriously amazed!”

With a prep time of just 10 minutes, these scones take 15 minutes in the oven to bake. This recipe makes around 10 scones.

Ingredients 

525g self-rising flour, plus extra for dusting

250ml double cream

250ml lemonade

Method 

Start by preheating your oven to 200C/180 Fan before lining a tray with baking paper.

Next, combine the flour, cream and lemonade in a bowl and mix until flour is mostly combined. Do not over mix, it will make the scones “dense”. The dough should be soft and fairly sticky.

Once the dough has slightly formed, turn it out onto a floured surface, and knead gently just three to five times to bring dough together, then gently pat into a disc shape around 2.5cm thick.

Use a 6cm round cutter to cut rounds – press straight up and down. Don’t twist and flour the cutter in between cutting out each scone.

Use a knife or similar to scoop up while avoiding touching the sides before placing it on a tray. Make sure they are slightly touching each other as they help each other rise.

Brush the tops lightly with milk and put them in the oven to bake for 15 minutes until golden on top. Place on rack to cool. Place a tea towel over them to stop the tops from getting crusty.

Nagi exclaimed that these are “truly miracles” and should be served with “copious amounts of cream and jam”, and of course tea.