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:
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.
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
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!!
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).
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.
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.
Place so they’re touching each other ever so slightly – because they help each other rise (isn’t that just so sweet? 😍)
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
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
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 🐽)
The easiest and tastiest scones i have made in a long time, Also they stay fresh in an airtight container for a few days 🙂
Thanks again Nagi xoxo
I’ve tried the recipe 3 times and unfortunately the dough has been too sticky. Any suggestions on what I’m doing wrong?
You’re so welcome Johnsy! N x
I’ve also split the ingredients and made one batch with sugar, mixed spice and mixed fruit. And the other batch with a teaspoon on dry English mustard and some grated cheese. Both are delicious.
Found a new vegan cream and tried it with that, worked a treat! Now I have vegan scones 🙂
Perfect Helen!! That’s great to hear! N x
The scones rose so much, I was really impressed. I used diet ginger ale, just because my brain somehow interchanged it with lemonade. I’m glad it at least worked.
Sounds perfect J-Mom!! N x
Hi Nagi, these turned out great. It seemed a shame to waste all that leftover dough so I very gently brought it together and cut a few more. They turned out great. One of the things I absolutely love about your site is the Tips section for each recipe – you explain WHY things should be done a certain way eg cutting straight down and not twisting, and also explain where things can be done differently without affecting the result. My favourite go to site for recipes, thank you x
I get confused ref ‘cups’ How much is that in ounces or gms please
A cup of all-purpose flour weighs 4 1/4 ounces or 120 grams.
A cup of flour weighs 125 gm. So 3 1/2 cups is almost 440gm.
Thanks so much Desiree!! N x
Hi Nagi,
I will be trying this recipe soon. Could I add dried fruit such as currents or blueberries to this recipe? If so how much would you recommend? Does about 85g sound right?
Yes definitely Sheila, I’d add in 1/4 cup to start with 🙂 N x
This sounds like the same chemistry as beer bread, which we have occasionally. I look forward to trying this one….TKS!
Yes 100%! I hope you give them a go and love them Maryanne! N x
Can I use gluten free self raising flour? My poor hubby misses out on all the good stuff since going GF recently.
I haven’t tried yet Jenna, however I’ve found GF flour just doesn’t rise as well and is generally more dense – N x
Hi Nagi, made the Lemonade Scones and they were a failure. I live in Vancouver, Canada and had to use “all purpose” flour (not called self raising.) I didn’t add baking powder, but thought about it, I think I should have. Many recipes using all purpose flour still call for the addition of baking powder.
I am a big fan of using canned baked beans as a shortcut to starting from scratch and after reading your baked beans recipe am going to experiment using your recipe list. I recently had a sid of baked beans at a really good bbq restaurant in Vancouver and was surprised to see sauteed apple slices as an ingredient, tasted delicious so will be adding them to my list. I am a frequent visitor to Manly as both my adult kids live there and of course grandchildren. I am a big fan of your site and one failure isn’t a big deal, the three ingredients are modest. Thanks for all the good recipes. Maggie
Hi Margaret – yes you definitely need the self raising flour here as listed in the ingredients (or you can make your own with AP flour and baking powder – listed in the notes). N x
can the dough be frozen?
Nagi, I was hopeless at making scones until I acquired the Lemonade Scone recipe some years ago. My scones used to come out as little bullets and so I left the scone making to my husband.
Regards,
Jean
Wahoo, that’s great Jean! N x
I have made these scones for years – so easy and delicious!
Hadn’t made them for ages but you have inspired me to make them tomorrow as a treat for Mum’s Day – to celebrate my dear late Mum who was the best scone maker ever! 💕💕
Thank you for the recipe! The first time I’ve ever made decent scones…& they were amazing! Just like Mum’s.
That’s so good to hear Rachel! N x
Never made lemonade scones before, something new to try. Can I use diet lemonade or regular? Love your site, always first place I head for inspiration. Thanks.
Hi Esther, both will work fine – as long as it’s carbonated 🙂 N x
Is this lemonade carbonated? Not the standard/regular lemonade in the US?
Hi Alice, yes it is – I talk about this in the post 🙂 N x
Hi Nagi! Ready for another of your recipes! Quick question, in the US “lemonade” is lemons+water+sugar (what is called lemon squash in England where I grew up). Is Australian lemonade more like a lemon-flavored soda i.e. like a sprite? Just want to be sure I don’t waste any ingredients as it’s hard to get out and shop for more in NY! Thanks so much:)
Hi Pauline, you need something carbonated – like sprite or 7up 🙂 N x
Awesome – making these to take over to my 92 year old mother in law. We’ll have a socially distanced brunch in her driveway. Happy Mother’s Day to all 🙂
Another super recipe from you. You have made my time in the kitchen much more fun using so many of your wonderful recipes. Love your stories too. Thanks Nagi.
You’re so welcome Linda!! N x
need the measurements please
Hi Michael, it’s all listed there in the recipe. N x
Does it matter if the the lemonade is cold or warm?
Cold or room temp is fine, not sure about warm!
Hi how king will these scones keep for?
Thanks
Hi Carol, usually up to 2 or 3 days. To freshen up I microwave them to warm them up. N x
Does anyone know if this will this work with gluten free SR flour and soda water I dont want them to be sweet, Id rather eat some with cream adnd jam and others savoury hence the query about soda water
Hi Cara, it will work with soda water, cream and normal flour – just not gluten free flour (they’ll be more dense) N x