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 🐽)
I have seen your recipes on Facebook for a while but only just recently realized that you are Australian. We relocated to Sydney from the US a few months ago, and I’m finding it challenging to find some of the ingredients I am used to cooking with, so I love that your recipes are catered towards an international audience and give details that are understandable to me.
I made these scones today, and they’re really good. However, just a note for other Americans – these are more like what we would think of as biscuits in the US. These are English style scones to be eaten with cream and jam. Scones in the US are sweeter and more crumbly in texture. Still a great recipe if you have the right expectation!
I came home from Wales last week. I just love welsh cakes. I wanted to know if you have an easy recipe for the welsh cakes. Also I’m not sure if Ishould use lemonade or water and lemon for the recipe using the three ingredient scores.
Hmm, I’m sorry I don’t Paula! 🙂 N x
King Arthur Flour has a Welsh cakes recipe on their website that gets good reviews.
I love your recipes! I’m in the US and what we call lemonade is not bottled or fizzy! I thought maybe lemon soda but then you said don’t use 7-Up, so I’m stall not sure what the equivalent would be here. A lemon sparking water like San Pellegrino? Thanks!
Woah! You don’t?? OK, let me check some online grocery stores, see if I can give you a sub! N x
What we call lemonade is just lemon juice and pulp mixed with water and sugar. I think we call what you’re using lemon seltzer water or lemon flavored club soda. Both are just very bubbly water with flavoring. Does that sound right? They can be used instead of baking powder as leavening in some recipes. Thanks!
Ohhh! That’s right, what we call lemonade is the lemon soda that is sold alongside cola etc. I will do a bit of googling to see the best substitute. Lemonade is basically fizzy sweet lemon juice 🙂 7Up does NOT work, just in case you have it over there!
Sprite (or Sierra mist) is what you will want to use if you live in the US. That is what we call lemonade in Australia 🙂
THANK YOU THANK YOU THANK YOU!!!
I will definitely be using this in expensive and straight forward recipe tonight and will give you feedback. Wanted to know if i could add cheese to the recipe to make them cheese scones.
Thanks
Hi Anne Marie! These are sweet scones so I think cheese may be a bit strange with these, sorry! 🙂 N x
Mmmmmh, very delicious and easy to make. Added to my favorite recipes. Thanks 🙂
That’s so great to hear Charmaine! Thanks for letting me know – N xx
My daughter whipped a batch of these up they were excellent light fluffy and yum…..couldn’t believe only three ingredients….will be making again…..thanks for sharing.
So pleased to hear that Anne! They’re amazing, aren’t they? 🙂 N x
For those in the US please please write back if you find something that works!!! You CAN get Lemonade Schwepps on Amazon. 6 150g (~3/4 cup) cans for $13 and $8 shipping…in about a month!!
The only Schwepps i can find here is Tonic water (plain, i SO wish we could get bitter lemon again) and ginger ale.
So I doubt Tonic water would work but what about ginger ale? Other than that, if 7-up didn’t work, I doubt other soda pop would work. How about a flavored or non flavored fizzy carbonated water? Perrier, Pellegrino, even Crystal Gyser makes a sparkling water.
I’ve been on a scone thing lately. I’ve not made one without eggs or butter though. I’m thinking the soda might be taking the place of the baking powder.
Have you tried using Sprite instead? I was told that is what they consider lemonade in New Zealand and Australia…although I don’t understand why 7-up wouldn’t work. I’m from Canada, but why not try and see if Safeway has their own brand of lemon flavoured sparkling pop? I found some at our Co-op and Superstore as well.
If you are in the US use a any clear lemonade, I personally have used the cheapest lemonade in the shops for years and it work exactly the same it just has to be clear. You cant use lemonade that has a yellowish tint otherwise as stated above your scones will be dense.
I used mineral water (sparking water?) in my recipe, and then just added a few tablespoons of fine sugar to replace the sweetness from the lemonade. Perhaps soda water would be an option too, plus the addition of sugar. Mine turned out fantastic!
Woah! I had no idea that would work, thank you for the tip!
Hi Rebecca – woah! I didn’t know you couldn’t get it so easily in the states! I have been planning to repost this so when I do, I’ll do some research and maybe even get a friend to test it out in the US! 🙂 N xx
I love this recipe and for another variation I add sultanas to mine – about a half a cup for these measurements and they are soooo yummy ? best scones ever!
Oooooh YUM!!!! I added blueberries and white chocolate too – YUUUMMMM!!!
In your recipe “Lemonade Scones–3 Ingredients from Scratch”, some mentioned fizzy lemonade, you say bottled lemonade, but the recipe just says lemonade. I’m confused. It sounds like homemade or concentrated lemonade is not what is needed. Could you please explain a little more about what is intended for this recipe. Thank you for clearing this up for me. They do sound good and easy.
Since I have not made them because i’m confused about that one ingredient, I cannot rate these.
Hi Carolyn! It’s just bottled fizzy lemon, I use Schweppes 🙂 It is a very easy recipe! The dough will be very sticky – don’t be alarmed, it’s what is needed, just use a well floured surface to help handle the dough. Hope you do try it!
Nagi/Caroline
I make these regularly for our fundraising street stalls. I make them at 5:30am and can do upto 5-6doz, a case od whilst one batch is cooking the 2nd is being done etc. best scones ever and sooo easy to make
Oh WOW! You are amazing Lynda!!! Where do you live??
My nans secret recipe!!! Not so secret anymore haha
It’s genius, isn’t it?? I was gob smacked the first time I tried it and IT WORKED!!!!
PS you’re right about the lemonade!
I made these this afternoon. They were pretty easy, apart from trying to pat down sticky dough (I accidentally went overboard with the cream the first batch) but you get that with most scones!
Lovely and soft!
I’m so glad you tried these!! I agree the dough is quite sticky but I tried reducing the lemonade and they came out tougher 🙂 YUM!
Just made these. They are soooooooo good! Soft and fluffy. And best of all only requires 3 ingredients! It was super easy to whip up too. We need more recipes like these! 🙂 thank you Nagi!
So glad you enjoyed this Yvonne! I swear I think this is the ultimate shortcut baking recipe in the whole world!
I just saw your recipe. I live in Denver, Colorado. You mentioned “fizzy” lemonade. Usually here lemonade is not fizzy. Can you make lemonade from concentrate with club soda?
Hi Carol! I’m not sure unfortunately. This recipe doesn’t work with 7 Up, it’s very specific about needing lemonade, so I am not entirely sure about using a concentrate. Sorry Carol!
Dear Nagi,
I am pleased to finally find a simple recipe and can’t wait to try it this weekend. My question is do you use fizzy lemonade as in eg 7up or a classic non fizzy “lemony” drink ?
warm regards
Ariane
Hi Arianne! I use classic Lemonade, like Schwepps Lemonade 🙂 Not 7Up, not diet! N x (7Up doesn’t work!)
I made scones for the first time about a month ago. I wish I had seen this recipe first. I will have to give this one a try. I love lemon.
Thanks for reminding me of this recipe Patti, I am so going to make scones this weekend!! 🙂 N x
Isn’t it funny how we are so busy coming up with new recipes for our blogs that we rarely get to revisit old favorites? My daughter says someday she’s gong to write an expose about how horrible it is to be the child of a food blogger. She preferred the repeating and rotating menu plan. Our compromise is that we have spaghetti and meatballs once a week for her. My resident food critic doesn’t care.
Gave it a try. Results are delicious with raspberry Jam. Thank You!!!
Woo hoo! So glad you enjoyed it Patti!! N x
Me an my daughters just made these omg they loved helping cook an eating
Thank you for trying my recipe Danni! I am so glad you enjoyed it, and thank you for letting me know! N x
I put a cup of strawberry milkshake power in with the flour and they taste great
That’s a great tip, thanks! 🙂
Hello Nagi,
Thank you so much for this delicious recipe!
I just made a batch this morning and whilst they were beautifully fluffy and delicious with jam and cream, I was just wondering if I could add sugar to the actual mix to make it a little sweeter?
So in essence you could eat on their own?? Thoughts?
Hi Maria! You know, I haven’t tried that! I am pretty sure it will be ok actually 🙂 I’m going to give it a go myself the next time I make these!!
Wow. Just made these for hubby coming home. They look and smell amazing. So easy. Thanks so much for sharing x
Oooh, I’m so glad you enjoyed this Claire! Lucky hubby! N x
This dough is so wet…I put in the correct amounts! What happened?
Oh dear! Are you sure you used the right amounts?? Definitely should not be so wet!
My dough was pretty wet too…I think it might be because I used the same “cup” for the wet and dry ingredients, I had t add an extra cup of flour to get the right texture, they are in the oven right now…excited to see how it works
In the past week I have made 100 scones for family and friends I do not use a cutter to cut them out when I am making this many I cut rows with a knife and cut them into squares and just gently round them as I put them into the baking tray always work out great some more rustic than others but the taste never fails to impress lol