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 🐽)
So yummy and so easy! We ate them warm from the oven with homemade jam. My first time making lemonade scones but we’ll definitely make them again. Thanks for the recipe.
Nice scones
This is my long-term favourite recipe for scones! So easy! Nagi – would gingerale be okay? I don’t have lemonade and I can’t get to the shops before Christmas!
Someone else said they’ve tried many different soft drink flavours and they all work, as long as there’s fizz 😉
I’m going to try ginger beer next time.
I am a very inexperienced baker and made these over the weekend. They were easy to make (wonderful instructions – thank you) and devoured by our guests. Turned out perfectly! Thanks so much Nagi.
I love treacle scones. Could I add treacle or would the additional liquid affect the consistency and end result?
Hi Fiona, the liquid would make these really soft – something I’d need to test! N x
These were absolutely easy to make and turned out delicious. I was careful to follow your cutting and handling tips as well. Just perfect!
LOVE YOUR SITE,THANK YOU FOR ALL YOUR TIPS AND WONDERFUL RECIPES.
This is the BEST scone recipe!!!
I have also made it and swapped the lemonade for soda water & added 2 cups of grated tasty cheese… The best cheese scones ever!
Hi Alf
You don’t mix this dough with your hands like normal scones You use a rounded butter knife
Make sure you use SR flour and any carbonated non flavoured soft drink Lemonade is suggested but I use tonic water or soda water and they always work out fine Never had a problem
Loved them!!!!
5 star
Thanks so much Jenine! N x
Made these today, and they were delicious!!!! All I had was a blackberry bubbly and it made it awesome!!!!! Will be making them again for friends soon.
I love this recipe it always turn out fantastic and my guests love them.
Today I am going to try them some blueberries.
Having friends over for morning tea. Thank you for sharing
Hi, I’ve been waiting for the Lemonade Scones recipe to pop up.
My husband was a Teacher at a Co-Ed college, & to give his students a treat once a month, he’d take them to the Home Ec room to make these scones.
Consequently, the students loved him & when he retired they bought him a huge card & each one signed it from his 5 yrs there. It’s the most cherished gift he was given.
So Thankyou, for posting this recipe as it comes with beautiful memories.
And they are yummy💛
not to sure what went wrong,had most of the mixture stuck to my hands.the scones(rock cakes)didn’t rise.I’ll try again,It can’t get any worse.
Cheers,Chef Alf.
I had the same problem with the sticking,it was far too fluid in its shaping into a disc.I had to add an additional 1/2 cup of flour.Mine did rise and I put them just below the half way down point in the oven at fan forced 180C.
Bob, not sure where you are from, but Australian Cups and American Cups are different sizes. Maybe that is the issue?
Hi Alf, sorry you had issues – did you use carbonated lemonade? This is what causes the lift – N x
These scones were delicious, s lite and fluffy.
Love it! I hate rubbing in butter and this recipe allows me to make scones more often. I add sultanas or chopped dates. Love them fresh out of the oven
Hi dear.. love ur recipes!can we use yogurt instead of full cream ?
Hi Mel, not for this one sorry, yogurt is a little too heavy. I imagine it MAY work my mixing yogurt with a little milk to thin it out – but I haven’t tried it so can’t say exactly how well it would work. N x
Hi Nagi and Dozer, second time today, really scrummy, added sultanas to make them sweet, 5 stars indeed.
Thanks so much Steve!! N x
Hi, if I am using plain carbonated soda, should I add sugar to the recipe? Thanks.