Soda Water Scones Without Cream

I did it. I made Soda Water Scones without cream. Firstly, for context, it’s important to be aware that this recipe is coming to you from April 2020. We are currently in the middle of social distancing and self isolation in Australia. A time when two factors collide:

  • We’re stuck at home and baking seems like a good way to pass the time and fill our bellies.
  • Supermarkets shelves are not fully stocked and we probably can’t justify popping out to get one missing ingredient for a spontaneous baking activity.

Which is why – after years of resisting creating this recipe – here I am.

It all began with the time I attempted to make lemonade scones without cream OR self raising flour and failed miserably.

It started with Lemonade Scones Without Cream.

Which led to Dairy Free Lemonade Scones.

And here we are. It’s happened.

Lemonade Scones Without Lemonade OR cream? (Otherwise known as Soda water scones without cream. I guess?)

I’m going to preface this recipe with a simple piece of advice; if you want to make a three ingredient recipe, and you only have one out of two ingredients for that recipe…maybe… just maybe…. Consider making something else?

However, I’m going to admit it definitely wasn’t terrible. My children wolfed down these soda water scones. Which, ironically, I served with whipped cream. 

soda water scones without cream

They weren’t amazing. But they were edible enough for children who don’t know any better. Also given this moderate success I would say you could also straight substitute soda water in a regular lemonade scones recipe – if you do have cream on hand.

What I also made for contrast is actual scones. Not any bastardization of lemonade scones for which I’m known for somehow. But straight up, regular, normal, basic scones. Which also only have three ingredients, neither of which are lemonade or cream. They are the ORIGINAL lemonade scones without lemonade or cream. They contain simply flour, butter, and milk. Which I will include a very small batch recipe for at the bottom of this, because in reality the item I think you’re more likely to struggle to locate at this moment in time is the flour. And sorry, please nobody ask me to make a recipe for lemonade scones without flour, because it can’t be done! I refuse. (Okay, maybe catch me next apocalypse and I’ll see what I can do.)

Soda Water Scones Without Cream

(Makes approximately 12 scones)


  • 1 cup of soda water (freshly opened)
  • ½ cup of milk
  • 3.5 cups of SF flour


Preheat Oven to 200 Degrees. Line a baking tray with lightly oiled baking paper.

Sift flour into a large mixing bowl and then pour in the milk and soda water into the bowl. 

Mix ingredients until they just come together. It’s important not to over handle, or over mix scones, because they will become heavier and biscuity. 

When the dough starts to form, turn it out onto a lightly floured bench and press out the dough to 2cms thick. (You can use a rolling pin, but you don’t have to and it’s one less thing to wash up.)

Using a rouch cookie cutter, cut out your scones. I used an approximately 7cm cookie cutter, but it’s up to you. Scones rise up, but don’t really expand in width, so keep that in mind when selecting your cookie cutter.

Gently bring the leftover dough back together, press out onto the bench again, and cut out more scones.

Place your scones on the paper lined baking tray. Allowing at least 2 cms space between scones.

Bake for approximately 10-15 minutes. Until the scones are firm to touch and lightly browned. You can open a scone up to check that the inside is cooked through. 

Serve with jam and butter (or cream) or whatever you have lying around! 


Basic Scones Mini-Recipe

As promised here is my super small batch of scones recipe. It makes 4 scones (which is 8 half scones.) So it’s a perfect afternoon tea size at home with the family, or if you have a friend coming over (after social distancing is over) and you just want to serve enough scones, without making a pile of leftovers.

OR you only have 1 cup of SR flour left in the house! 


  • 1 cup of SR Flour
  • 25g chilled, unsalted butter
  • ⅓ cup of milk


Preheat Oven to 200 Degrees. Line a baking tray with lightly oiled baking paper.

Rub together the flour and butter in a large mixing bowl. You have to use your hands and ake your time with this step. It’s worth the patience of making sure all the butter is properly broken up and rubbed into the flour. When it’s properly combined it should feel a little like kinetic sand. It feels dry, but if you squeeze a handful of it, it will form into a fragile ball.

Once you’ve finished combining the butter and flour, add in the milk. As with Soda Water Scones or Lemonade Scones, you want to JUST combine the dough until it’s smooth enough to roll out, without over kneading the dough.

Turn out the dough onto a lightly floured bench, and press out to 2 cm thickness. Cut with cookie cutters and place your scones on the paper lined baking tray. Allowing at least 2 cms space between scones.

Bake for approximately 10-15 minutes. Until the scones are firm to touch and lightly browned. You can open a scone up to check that the inside is cooked through.

That’s it! Done!

Soda water scones VS Butter Scones

The payoff using the butter method of a basic, regular, scone recipe, over a soda water scones, or lemonade scones without cream, is the scones are might lighter in texture and better flour (Which is unsurprising, right? Because butter makes everything better!)

Rubbing the butter into the flour only really takes 5 minutes longer – tops. And if you’re currently self isolating, then surely you have a spare 5 minutes. 

I hope you enjoy these recipes. Let me know how you go with them! Or if there’s any other variations you’d like to see. 

Rachel Stewart

Rachel is the founder of Parenting Central. She is raising two children, boy and girl, with her partner. Rachel is obsessed prams, car seats, carriers and all things baby. She has worked in the baby industry for several years, for both suppliers and also in a retail setting and has developed a passion for connecting parents with the right products to make their lives easier. When Rachel isn't playing with prams she's enjoys crocheting, drinking coffee (sometimes wine) and spending a little too much time on Facebook.


  1. I just want to thank you for this series of recipes documenting the substitutions. It all started when we were given a bottle of sparkling mineral water with a meal kit. We don’t drink sparkling water so I wondered if I could make lemonade scones. I know how to make SR flour from plain + baking powder so we were all good there. My partner went and bought Greek yoghurt on the last grocery run for a flatbread recipe I wanted to make but I forgot that cream (not milk) was one of the lemonade scone ingredients. And that’s how I found myself here. For the record, I was going to try sparkling mineral water + plain flour + baking powder + Greek yoghurt + milk. Then I realised we don’t have any jam so I gave up altogether.

    1. Hi Adeline, thank you for your comment. I am constantly amazed at how popular this series of recipes has been. I love that I clearly am not the only person who’s wanted to make lemonade scones and discovered I was missing ingredients. I’m not sure if you caught the very first lemonade scones in this series, which was not a recipe so much as a cautionary tale after I attempted to make them after I realised I did not have cream or self raising flour OR baking powder to make SR flour OR cream of tartar to make baking powder. It did not go well.

      Good luck next time!

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