These Lemonade Scones are the fastest and easiest scones you will ever make! These are incredibly fluffy, moist scones made from scratch using only 3 ingredients. The secret ingredient is lemonade – but they don’t taste of lemon at all!
Scones are as Australian as Party 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.
I don’t know who discovered this genius shortcut way of making scones, but I am forever indebted to them. I must admit, sometimes I 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!
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 like 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.
Scones - 3 Ingredients From Scratch
- 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)
- Whipped cream
- 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!
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