Lemonade Scones are the fastest and easiest scones you will ever make! Incredibly fluffy, moist scones made from scratch using only 3 ingredients – self raising flour, cream and lemonade. The secret ingredient is lemonade – but they don’t taste of lemon at all!
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!
Lemonade Scones
Scones are as Australian as Meat Pies and Lamingtons. Made the traditional way, butter is rubbed into flour using your fingers – or a food processor. Not particularly difficult, but it does take time, calling for fridge cold butter to be diced into cubes.
I don’t know who discovered this genius shortcut way of making scones, but I am forever indebted to them. Sometimes I do enjoy taking the time to make scones the traditional way. But I usually make these Lemonade Scones which honestly come out so similar and yet take less than half the time to make.
If you’ve never tried these before, you’re honestly going to be amazed. Seriously AMAZED!
Scones are an afternoon tea favourite in Australia, brought to our shores when the British settled here just over 200 years ago. It’s a regular at quaint tea houses, especially in the countryside, and at local bake sales!
What’s the difference between an American biscuit and a scone?
🇺🇸That’s biscuits as they’re known in America that look like our scones! A southern classic served savoury, fabulous with grits, sausage gravy and eggs.
A comparison of the classic Aussie scone recipe with this New York Times Biscuits recipe is all it takes to verify that they are indeed made the same way – just used for different purposes. 🙂 Lemonade Scones are slightly more different because they are a touch sweeter than classic scones.
What you need for Lemonade Scones
Here are the 3 ingredients you need:
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Self raising flour – this is just plain flour (all purpose flour) and baking powder that’s already been combined. It’s sold as “self raising flour” in the UK, Australia, NZ. It’s easy to make your own self raising flour simply by mixing 2 tsp baking powder for every 1 cup of flour.
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Cream – thickened or heavy cream works best I find. But it does work fine with ordinary cream too, but it needs to be full fat (I found low fat didn’t work as well, not as soft inside); and
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Lemonade -the “secret ingredient”, the namesake of this scone recipe!! I don’t know the science behind why it works. I like to think the fizz activates the baking powder to make the scones rise and make them fluffy, but I’m totally guessing here!
What type of Lemonade to use?
Schweppes and Kirks Lemonade are the two brands I use. I’ve made it with “no frills” too and it worked fine, so I am pretty sure any lemonade brand should be fine. Sprite and 7 Up also work – tried it and it comes out exactly the same!
How to make Lemonade Scones
Just dump the flour, cream and lemonade into a bowl, mix, turn out onto board, cut out scones and bake.
Yep. That’s it. Really!
Lemonade Scones – Tips!
Few tips to share to ensure your scones come out soft and fluffy every time!!
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Less dough handling = fluffier scones. So only mix the batter until the flour is almost fully incorporated (ie can still some flour), then scrape onto work surface and knead as few times as possible to bring together into a disc shape with a pretty smooth surface (I aim for 5 kneads, 8 is ok).
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Do not twist the cutter – press the cutter straight down and up, resist the urge to twist! If you twist, the sides of the scones gets “smeared” which affects how well they rise.
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Avoid touching sides of scones – use a big kitchen knife or similar to transfer scones to tray to avoid touching the sides of the scones.
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Place so they’re touching each other ever so slightly – because they help each other rise (isn’t that just so sweet? 😍)
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Don’t be tight with the jam and cream – there’s nothing sadder than running out of cream mid scone scoffing!!
Whether Lemonade Scones or traditional made scones, they are best served warm but MUST be served with copious amounts of cream and jam. There’s just really no getting around that part. It’s like having a grilled cheese sandwich without cheese. It just ain’t right. Just saying.😇
– Nagi x
Watch how to make it
More Aussie favourites
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Scones – made the classic way
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Lemonade Scones - 3 Ingredients From Scratch
Ingredients
- 3 1/2 cups self raising flour , plus extra for dusting (flour sub - Note 1)
- 1 cup thickened cream (heavy cream), not whipped!
- 1 cup lemonade (Note 2)
To serve
- Whipped cream
- Jam
Instructions
- Preheat oven to 200°C/390°F (180°C fan). Line tray with baking/parchment paper.
- 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.
- Turn out onto a floured surface, and knead gently just 3 - 5 times to bring dough together, then gently pat into a disc shape 2.5cm/1" thick.
- Use a 6cm/2.5" round cutter to cut rounds - press straight up and down (don't twist), flour cutter in between. (Note 4)
- Use a knife or similar to scoop up (avoid touching sides) and place on tray, slightly touching each other (they help each other rise).
- Brush the tops lightly with milk. (Note 5)
- Bake for 15 minutes until golden on top. Place on rack to cool. Place tea towel over them to stop the tops from getting crusty.
- Serve with copious amounts of cream and jam, and of course tea!
Recipe Notes:
Nutrition Information:
Originally published January 2014. Long overdue to add a recipe video and fresh new photos!
Life of Dozer
Now you see it… now you don’t! (Except for the smear of cream on his snout 🐽)
I made these today and they were the best thank you
Absolutely fantastic! Easy as! Turned out great!! Everyone wanted more!!
Can they be frozen and reheated?
I had the same problem as Angela. It came out as one royal sticky messy blob! This even after I added about another half cup of flour. Didn’t dare to add more. I scooped them up and made smaller blobs on my baking tray. They baked fine and tasted yummy!
But Nagi, I’m really curious. What went wrong? Do we keep adding flour till we can knead the dough? Will the scones become heavy? Help!
Hi Nagi. LOVE your recipes!
I saw on a different site that you could refrigerate or freeze your scones and bake later. Do you think this would work. Doing a fundraiser and will need lots on the day.
Thanks. Judy
Hi do i store scones at room temp or place in fridge? Thanks!
I store mine at room temp, they will however, last longer in the fridge. Just microwave to soften before serving 🙂 N x
Just made the Lemonade scones, OMG utterly delicious! Why would you follow any other recipe, these are so easy to make and are light and fluffy. Totally recommend
I’m so glad you enjoyed them Mary!! N x
Hi, i would like go ask where i can buy cream for the scone topping? Or how do i make it? Thanks!
Hi LG, it’s simply thickened cream which has been whipped! N x
Hi, does the lemonade have to be cold or room temperature?
Hi Wendy, room temp would be better here 🙂 N x
Can I use normal fridge instead of heavy cream
Sorry I’m not sure what you mean here? N x
Sorry I meant normal fridge milk
Heavy cream would be best as it is fattier.
I love this recipe. I have found that I can use any carbonated drink to make these. It’s fun experimenting with different flavors.
I’m so glad you love the recipe Kristene, thanks so much for letting me know!! N x
Love the simplicity of this Lemonade Scones recipe and they never fail. Have used this as a base recipe, added dates and spices; Lemon rind with Lemon Myrtle powder, even made it as Pumpkin scones. Use all different types of soda drinks too; lemonade, gingerale, lemon squash. As loing as its fizzy it works. Going to try raspberries with raspberry soda next.
How much pumpkin do you add?
Super simple and tasted great. I used the low gluten cake flour I had on hand and added a cup of chopped dates. Super soft and fluffy scones.
Coming from The Netherlands, but love scones from my visits to the UK, I decided to make your easy scones. I used 7Up without sugar. The second time they were delicious! Thank you for this receipt!