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 🐽)
They look amazing & so easy to bake.
They are SO easy!
Has anyone tried to substitute alcoholic apple cider for the lemonade?
Sandi, what a fabulous idea and I’m sure this would work!
Hi Nagi,
My very favourite scone, finally I have made these so super s.easy made and great
Thank. You for sharing
my son has autism and tourettes syndrome and lacks confidence in the kitchen (in most things actually) today we made these scones for the first time together. he read the recipe, went shopping for the ingredients, came home and did most of the work. (i simply helped with working the oven etc.) and they worked an absolute treat! thank you, not only for a great recipe with great results (the scones are delicious) but for a tool that has increased my son’s confidence and joy in the kitchen out of sight!!!!!
I have always used the traditional way so was a bit skeptical. Then I thought….”Nagi’s recipes are always on point so let m try these quickly”. These are amazing. Now I can quickly enjoy scones. Thank you Nagi!!
Glad to hear that Essie!!! I made these the other day with the intention of making a video 🙂 I must make it!! N x
Since whipping cream is a liquid base, I would be a little bit more concern on those banana but eggs I a grand idea!! Just remember to proportion it (look down below).
I’m beginning a new series of baking which includes scones: KETOSIS Baking.
I was given this recipe many years ago by a student we had on placement! She called it ‘ grandma’s scones’. So l guess it’s an old recipe if grandma had it. Anyway l have l have made these scones with many children over my working career . I now make with my gorgeous grandson ( he is gorgeous- not at bias !) He remembers the formularies 113 👨🍳 Anyway over the years l have learned a few hints that l would like to say, in case anyone benefits from it. We live in Australia. Here are my hints
☆ Pumkin and dates are yummy
☆ Add sultanas
☆ For diabetic the recipe works with no sugar lemonade
☆ Don’t overwork the dough
☆ Use a butter knife to fold the dough gently
☆You can brush the tops with a beaten egg or a little milk
Enjoy 👨🍳👩🍳
I just made these and they actually worked! The last time I tried to make scones I had to throw out the whole baking tray. They are deliciously light and easy to make! Thank you so much for sharing!
I just made these and they actually worked. Last ti,e I tried to make scones I had to throw they whole baking tray out. They were delicious, I’m going try them again with Soda water and cheese, such a good recipe. Thanks for sharing.
How did they come out with soda water can’t find lemonade at this hour.
I did not recieve any answer, so today I tried with Soda bread flour.
Very good, but not as the recipie here.
I had 400 g Soda Bread flour + 225 ml creem (35%)+225 ml Schweppes Original. 14 scones.
200° in the middle og oven, but 21-23 minutes.
Hi
Can I use Soda Bread flour instead of self raising flour ?
I made these for watching the royal wedding, and thought I’d totally messed them up. The batter was super liquid, and I kept adding more and more flour and thought I was doomed to chewy scones. Eventually I made drop scones (or blobs!), and they were done after 15 minutes. Came out perfectly, somehow. A magical recipe! I used Sprite and double cream.
WHOOT!!!!! PS Ultimate multi tasking – royal wedding and scones!! 😂
Perfect amazing!!
That’s great to hear Rina!! Thanks for letting me know you enjoyed it! N x
Can I mix it using mixer with dough hook?
Doesn’t need it Lili! Comes together easily in a bowl 🙂 N x
Thank you Nag, I cooked two batches of your scones up this morning for a morning tea at work. They were a huge hit. Such an easy and yummy recipe. I did a test run on the weekend with my family and my daughter gave them an A+
I LOVE hearing that Kate! Thanks so much for letting me know! N xx
Hi. Can you make these without milk altogether and just use Soda Water or Lemonade?
Sorry Julia, I don’t know 🙁
Those that live in the USA. I just made these with Mt. Dew. Turned out light, fluffy and perfect!!
Thank you SO MUCH for sharing that Debbie! I’ve been waiting! 🙂 N xx
You are SO welcome. They are amazingly delicious!!!! So glad I found a USA substitute that works as well as your fizzy lemonade.
I’ve been making these for a while now. I substitute sparkling water for the lemonade, lowering the sugar content. You can throw in a handful of currants or some mixed peel too. Yummy.
Woah! It works with sparkling water???!!
Hi Nagi – I’ve been baking scones for years, and your recipe is without a doubt, the best I have ever used. They are soft, light and fluffy and are still fabulous the next day. Thank you so much.
Great to hear Andrea! Thank you very much for leaving a review – N x ❤️
Yes! for those that looking to build up protein, bananas are a great way to go. Those that want to keep sugars and calories down, eggs are the way to go. Yogurts are in the middle of the two.
I have always had trouble eating raw fruits and vegetables, so the more I hide them the more nutrients I get! Salmon and Liver are the best options as far as meat goes!
would it be possible to replace the cream with eggs or banana or is this in addition to the 3 ingredients?
Does it have to be lemon club water or can it be other flavored water? I’ve done duffins (donuts and muffins), scuffins (scones and muffins), and sconuts (scones and donuts). I’ve put all 3 together as well to make scuffindough or scuffinut! I’ve been going by the instruction, but now I would like to add few ingredients keeping the calories and price down as well!! Already done muffins from cake mix and this coming weekend I’m going to make donuts from a muffin mix!
Hi Joseph! Were are you based?? I have only made this with lemonade 🙂
I am from Texas in the United States!
I hoping to add different flavors to the scones, like one of the other Schweppes in a can along side with a half a cup of blueberries, banana, or pineapple.
The muffins from cake is Ducan Strawberry cake and four banana to make Strawberry Banana Muffins!
The donuts from muffins is going to be Krustez one-box Orange-Cranberry and either two eggs or a cup of yogurt, eventually I’ll get to two bags of Martha White 7 oz(different flavors)!
Unfortunately I am not sure about the different flavours Joseph!! Lemon schweppes will work, I’ve used that before. Love the idea of all those different flavours, I must give it a go!
I don’t know if you know this but one egg equal half a cup of yogurt and/or one mash up banana.
Really?? What a great tip!
I was wondering would one of the other can of Schweppes work and how much blueberry should I add?