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 🐽)
Added some more baking powder after the scones didn’t rise under the towel; used a clean utensil to check the dough and decides to stick to the flour on my hands over and over again or the floured counter!! Turned into a lemonade loaf!!
Hi Aunt Finucane – the scones aren’t meant to be left to rise! Simply mix, cut and pop in the oven. Baking them will cause them to rise 🙂 N x
You need to read the recipe again. Watch the video. There is no mention of letting the dough raise. Keep it simple. Pour, mix ,cut bake. Yum. Good luck
Tried these today and added raisins as we like a bit of sweet, worked fine, but we did find we had to bake them a further 10mins than stated. They’re delicious with jam and cream
We have just filled our faces with these scones complete with jam and clotted cream and I can honestly say they are the best scones that I have ever made and I have tried many different recipes over the years.
Thank you Nagi for another great recipe x
Woah, what a compliment, thanks so much Carol! N x
Omg! I’ve always been too scared to make scones but tried this recipe today – so quick and easy and were absolutely delish!!!! Thank you sooo much
I’m so glad you gave it a go and loved it Deb! N x
Has anyone tried adding sultana’s? Does it mess the recipe up?
I’ve heard it works fine Trixie! Enjoy! N x
Hi Nagi, I love your recipes, you are my go-to girl! Thank you for your hard work and tutelage. I am wondering if the bubbles in the lemonade make up for no salt in this recipe? Your original scone recipe has salted butter, but of course I would rather make this easy one if the results are virtually the same. Planning a quarantine tea party with my daughters…
Hi Paula, I find this recipe doesn’t need added salt in it 🙂 N x
These were good and super easy to make! The scones held their shape and aren’t as crumbly but I prefer them this way (less messy!)
I’m so glad you enjoyed them Carmen! N x
Totally brilliant despite never having baked anything in my life this recipe works
Excellent!!! N x
Just whipped up a batch of these for morning tea, and they were delicious. Had to bake mine for 22 minutes, but I used an 8cm cutter.
Gobbled up by all the kids 🙂
Nagi OMG I have just tried your recipe and added sultanas they are amazing and like skyscrapers but so light!! thank you so much will definately recommend this recipe to all my friends
Wahoo, that’s great Helen! N x
This recipe was so easy & so delicious – thank you, Nagi!
You’re so welcome Lora!! N x
Amazingly delicious
I’m so glad you thought so Angela!!
First time ever making a scone or biscuit from scratch, and it was a success! I’ve never thought about cooking certain foods (scones, greek chicken wraps, tzazitki sauce and more) until I “met” you, Nagi. Your recipes are simple and delicious.
Scone notes: I didn’t have heavy cream, so I used half a stick of butter (qtr cup), qtr cup or so of non-fat Greek yogurt and 2% milk to round out the full cup needed. And I also didn’t have lemonade or sprite, so I used Clementine Izze :D. Don’t have cream, so drizzled orange glaze on top (powdered sugar, orange zest, juice of orange).
Scones were light and tasty!
I’m so glad they worked out for you Elamie, sounds fabulous! N x
I love love love Nagis cooking ideas & recipes…
You’ve done it again Nagi! These were magic. I only did a couple of things differently. 1 I sifted the flour and made a well for pouring in the liquid and 2 had to bake them for 20 minutes. Sooooo good! Really easy to make with the kids as well.
Perfect to get the kids involved Jess, I’m so glad you loved them! N x
Very easy to make, and yummy to eat
So easy Margaret!! ❤️
Love, love these. So easy to make, and light and fluffy. I used sparkling water, cos although I love heaps of jam and cream I’m also a savoury person so I always have one with butter and vegemite. The best scone recipe ever, thanks Nagi, you’re my go to recipe girl!
Yum!! Love this idea Carolyn! N x
This looks delicious! I only have double cream in my fridge though, will it work instead of heavy cream?
Thanks so much!
Hi Sarah, that will work perfectly! N x
What about buttermilk if I don’t have cream?
Easy and delicious
How much of each ingredient please?
Thanks so much Susan! N x
Made it for afternoon tea. Super easy and quick. Husband and my fussy eater 5 year old gobbled it up. Didn’t have circular cutter, so I just cut it with knife. Didn’t rise as much but we don’t mind. It still yummy. Definitely going to make it again. Thanks
Hi Fe, I’m so glad you still loved them – the cutting part is essential to their rise 🙂 N x