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 🐽)
Hi Nagi, we’re away at the moment in Yeppoon, going to Great Keppel Island tomorrow. Actually we’re at last doing the loop as planned 21 years ago. YEAH!
Today is a little on the dull side – not much happening today, so this is a perfect recipe to not only make, but fill in my day. Then serve with raspberry jam and lashings of “dollop” cream.
Yes!!! Perfect!
Is whipped cream the same as thickened cream? Couldn’t find whipped cream in Woolworths.
Hi Nisha, you can buy thickened cream and whip it using an electric beater ☺️
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! 🙂 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 ❤️
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 ❤️❤️❤️
Is there nothing you can’t make!?! Another fabulous recipe. Thank you 🙂
Hi Nagi, I can’t seem to get Schweppes fizzy lemonade where I am. Will SanPellegrino Limonata work? It contains water, reconstituted lemon juice (16%), sugar, carbon dioxide and flavour.
Mine looked lovely, but a bit doughy inside. We still ate them as they are the best I’ve ever made. Will try again. Maybe oven temp?
Hi Tina, sorry to hear they were doughy, sounds a little undercooked. How big did you make the scones? – N x
If we use normal cream will it still be as good
Hi Jeannette, yes that should be fine – N x
Can you put raisins in these lemonade scones please ?
Brilliant so easy and 😋 tummy
Freeze very well too
Great to hear Lesley, thanks so much!
Loved this recipe. Best ever!!!
Make it all the time.
Added grated cheese and black pepper for my mum to turn them into a savoury treat for her.
Fantastic idea Merle, I’ll have to give that a try ❤️
Beautiful,soft and great!
I will use this recipe for a lifetime!!
Thanks
That’s terrific Amanda, thanks so much!
Made these and they were delicious – soft and light and so easy to make. I was wondering, however, if I could maybe add a little sugar to the recipe. I wonder if that would change the texture at all. Any advice?
Hi Natasha, You could add a little sugar if you like – I find them sweet enough when I pile them with jam and cream 😂
Made these scones tonight. They were so light but as I didnt have lemonade I used tonic, they were very bland so guess the lemonade gives that little bit of sweetness. I will try them again as so easy to do.
Delicious. Made for afternoon tea with fresh raspberry jam and cream. Plate was empty in 5 minutes
Sounds divine Melissa!
just yummy☺😋😋😋
Thanks Vijay! ❤️
I’m so glad it worked out for you!
Beautiful light, fluffy scones and so easy to make. Thanks for sharing. Quick and easy too……
So glad you loved them Michael!