The lemonade scones are fool-proof! I always get rave reviews and are so easy to make

I just do one out of my head and they always turn out and have no complaints and never any left I just make a small amount now as just me and makes around five depending how big you do them.
1 heap cup of SR Flour sifted into bowl your going to mix all in.
Unsalted butter about 1 desertspoon.
Tiny pinch of salt.
Rub butter into flour and salt.
With a knife I do well in middle and I use old milk if any or fresh milk mix till it is all mixed in not too wet, now if I am putting in cheese for savoury I use grated about quarter of cup. If sweet I put a heap teaspoon of sugar quarter desrtspoon of currants or 2 of sultanas. Mix in and sprinkle flour on board and tip mix onto it and with your hands make it a roll and and cut into the size you want and on put touching each other on a scone tray I use a small Sunbeam oven and it cooks them great so I brush a bit of milk on top and cook at 180 and watch them all ovens vary with times most time around 12-15 min. When cooked tip the scones into clean tea towel.

I learnt a recipe whilst at school and have never strayed from it. 3 cups self raising flour, 1 cup cream and 1 cup lemonade. Knead until combined approx 5 times and cut out scones bake for about 20 mins at 180.

There are pages of scone recipes on here (the mom site) AND like many others, my fav is the lemonade recipe.

The Lemonade recipe is foolproof! I have not once had a bad batch and everyone enjoys them!

I also use the lemonade recipe – have tried and tried the traditional way – always turned out doughy.
Thought it was a waste of my time to make the 15 or 16 scones that the recipe made because there was only the two of us now – but found that you can freeze the scones and a simple 1 minute [sometimes less – depends on your machine’s wattage] in the microwave and they are just like you have just made them – ready to serve with jam & cream or just jam, depending on what you prefer.
Do it – you’ll love the result.

2nd the lemonade recipe this is my go to never fail recipe

I made scones with cheese and chives for savory and saltanas and died apricot for sweet.

I add dates to the lemonade & cream method of scones! Yum!

The quickest and easiest scone recipes are usually with lemonade but they are best eaten straight away. If you want them to last the more traditional recipe where you rub in the butter is best.

Never fail Scones that are light and fluffy
Ingredients:
4 cups self raising flour
300ml pouring cream
250ml Lemonade
1 pinch of salt
METHOD

Preheat oven to 200°C or 180°C fan forced. Lightly flour a baking tray.
Place all ingredients in a bowl. Mix lightly until combined. Scrape onto a floured surface. Knead lightly and shape into a rectangle about 3 cm high. Cut out with a 5cm scone cutter.
Lightly dust with flour and bake for 15-20 minutes or until the top is browned.
Serve with jam and cream.

Hope you managed to find a simple recipe; the two recipes below look good too!

Donna Hays basic scones recipe (available on her website) is pretty much foolproof and so simple for the kids to help with too.

The recipes section has scones.

there is a really simple one in the recipes section of this site

I make a very quick easy recipe and they come out pretty good – no-one here seems to complain.
Put 3 cups of SR flour in a bowl
Melt 80g butter and mix in (some recipes say to rub room temp butter into the flour but i dont really have time for that and melting it and stiring it in seems to work just fine)
add about a cup of milk and mix to a dough. (add more or less milk as needed, if you add too much milk and it gets too sticky just add a little more flour)
Roll out to about 2cm thick
Cut into squares and bake at 200deg for about 20mins
easy. the boys even help me make them.

simplest scones and they are delicious!
3 cups self raising flour
80g butter, cubed
1-1 1/4 cups milk
plain flour, for dusting.

-Preheat oven to 200’C.
-Sift SR flour into large mixing bowl
-Using fingertips, rub butter into flour until it resembles breadcrumbs
-make a well in centre of bowl and add 1 cup of milk. mix with a flat bladed knife (butter knife eg.) until its a soft dough. Add more milk if needed.
-Put dough onto a lightly floured surface and knead gently until smooth.
-Pat dough into roughly 2cm thick round. Using a cookie cutter (or I use a glass) roughly 5cm diametre, cut out circles of dough and put onto flour dusted baking tray. Sprinkle them with a bit of plain flour and bake for 20-25 mins