These Lemonade Scones are the fastest and easiest scones you will ever make! These are incredibly fluffy, moist scones madeĀ from scratch using only 3 ingredients. 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 for blitzed into flour. Lemonade Scones rise ever so slightly less, but the difference is barely noticeable!
Lemonade Scones
Scones are as Australian as Party Pies andĀ 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.
I don’t know who discovered this genius shortcut way of making scones, but I am forever indebted to them.Ā I must admit, sometimes I enjoy taking the time to make scones the traditional way. But I usually makeĀ these Lemonade Scones which honestly come out so similar and yet takeĀ less than half the time to make.
If you’ve never tried these before, you’re honestly going to be amazed. Seriously AMAZED!
Lemonade Scones are made using self raising flour, cream and lemonade (as in the store bought, bottled fizzy lemonade). That’s it. Really!
Must be served with copious amounts of cream and jam. There’s really no getting around that part. It’s likeĀ having a grilled cheese sandwich without cheese. It just ain’t right. Just saying. – Nagi x
PS Do NOT substitute the lemonade with Solo or 7 Up. I made that mistake once, thinking “surely it will work”. It did not. They came out hard – like rocks. Seriously, they could be used as weapons.
More Aussie favourites
- SconesĀ – made the classic way
- Pikelets
- Caramel Slice
- Lamingtons
- Pavlova
- Sausage Rolls
- Party Pies
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Scones - 3 Ingredients From Scratch
Ingredients
- 3 cups / 450 g self raising flour
- 1 cup / 250 ml heavy whipping cream (not whipped)
- 1 cup / 250 ml cold lemonade (fizzy Lemonade in a bottle e.g. Schweppes)
To serve
- Whipped cream
- Jam
Instructions
- Preheat oven to 200C/390F (standard) or 180C/350 (fan/convection).
- Combine the flour, cream and lemonade in a bowl and mix until just 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 gently pat down to 2.5cm/1.2" thickness.
- Use a 6cm/2.5" round cutter to cut scones. Flour the cutter in between so the dough doesn't stick. I usually get 6 out of the first batch, then I combine and pat out the offcuts to make another 4.
- Optional - brush the tops lightly with milk. This makes the tops nice and golden, and helps smooth the top too.
- Place on a lined or greased tray, slightly touching each other (they help each other rise) and bake for 12 to 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:
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A great recipe! I learnt about lemonade scones off a friend and decided to find a recipe for myself. This one is by far the best and easiest! š Thank you, thank you! Now I can impress my friends and family with light, fluffy and delicious scones.
Hey Nagi
Loving your blog, it’s my go to for fool-proof recipes – keep up the amazing work!
Question about freezing and reheating the scones – would you freeze before the baking step, or afterwards? And how hot should the oven be and how long to reheat if the latter?
Hi Jo, I’d cook and then freeze. To reheat just microwave until warm ā¤ļø
To make these gluten free, I used King Arthur Gluten Free Baking Mix. I used seltzer for the lemonade. The lemonade you describe sounds like the lemon soda the French use with mint syrup to make Diabolo. I think American Sprite and 7-Up are much sweeter but I have seen the European version here occassionally. I will pick some up next time I run across it. They turned out great and will be my go-to scone recipe from now on.
I’m so glad they worked for you Jill!
I have used this recipe before and again today. Have to say they always come out a success. Being English I always serve with strawberry jam and clotted cream ā¤ļøā¤ļøā¤ļø