20min Scones

Just pure Daddy Bakes energy. Confident, low-fuss, and always ready to deliver the goods.

With only three humble ingredients and a few lazy folds, you’ll be pulling golden, fluffy perfection out of the oven before you’ve even finished your coffee. They’re soft inside, lightly crisp on the outside, and full of that homemade magic that feels far more impressive than the effort you put in. That’s the Daddy promise. Low effort, high reward.

This is my go-to bake when I want something warm and satisfying without having to fully switch my brain on. Perfect for lazy weekend mornings, last-minute guests, or those quiet moments where you need a little comfort that doesn’t ask too much of you. We love a soft overachiever.

Serve them hot with a smear of jam and a thick cloud of cream if you’re feeling sweet. Or do what I do and go savoury with a generous spread of butter, a slather of Vegemite, and a handful of melted cheese. It’s salty, rich, and very Australian. Don’t knock it until you’ve tried it. You might just fall in love.

Whether you’re baking for yourself or someone lucky enough to be in your orbit, these scones deliver every single time. No stress. No fancy tools. Just hot, flaky satisfaction straight from Daddy’s kitchen.

Ingredients

  • 1 ¾ cups Self raising flour (plus extra for dusting)
  • ½ cup Lemonade
  • ½ Cream
  • Pinch of salt
  • Milk to glaze
To Serve
  • Jam
  • Whipped Cream

Method

  1. Preheat oven to 185°c (fan forced).
  2. Sift flour into a bowl and combine with lemonade, cream & salt.
  3. Mix ingredients until just combined (mixture will be wet and sticky).
  4. Turn mixture out onto a floured surface and with lightly floured hands, work the dough until it just comes together to form a ball. Be careful not to overwork the dough or your scones will be tough.
  5. Gently pat mixture out until into a 3cm thick disc.
  6.  Using a lightly flour 6cm wide cutter, cut out your scones (flouring the cutter in between each time). 
  7. Lightly rework offcuts into a small ball and reapeat process.
  8. Using an egg flip, pick the scones up and place them onto a lined baking tray.
  9. Brush the tops with milk and bake for 13-15mins until golden.
  10. Pop your scones onto wire rack to cool.
  11. Serve with jam and whipped cream (or for something savoury try vegemite with a shaving of parmesan on top).

Notes:

  • Dont over work your dough or your scones will be tough, dense and chewy.
  • You can substitute the lemonade for lemon squash if thats what you have.
  • Try a savoury topping on your scone like butter, vegemite and cheese or cream cheese and salmon.
  • If you dont have a round cutter you can simply cut your scones into squares.

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