Lemonade Scones Recipe

Lemonade Scones will be the easiest and fastest scones you have ever made! Lemonade, self-raising flour, and cream are all you need to make these moist, fluffy scones. Lemonade is the secret ingredient, but they do not taste like lemon!

It is faster to make classic Scones that require butter to be rubbed into the flour. Lemonade Scones are slightly lower in height, but it is not noticeable.

Lemonade Scones

Scones are just as Australian as meat pies or lamingtons. Butter is rubbed in flour with your hands or a food processor. It’s not difficult, but it does require some time to dice the cold butter into cubes.

I’m forever grateful to the person who invented this brilliant shortcut for making scones. Sometimes I enjoy traditionally making scones. These Lemonade Scones are my usual recipe. They look so similar but only take half the time.

You’ll be truly amazed if you haven’t tried them before. You will be seriously AMAZED.

Scones, a favorite of afternoon tea in Australia, were brought here by the British when they settled on our shores just over 200 years ago. This is a favorite at tea houses in the country and bake sales.

What you will need to make Lemonade Scones

Here are three ingredients that you will need:

Self-raising flour is plain flour (all-purpose flour) combined with baking powder. In the UK, Australia, and New Zealand, it’s called “self-raising flour.” You can easily make your self-raising flour by mixing 2 tsp of baking powder per 1 cup.

Cream – I have found that thickened or heavy crème works best. It works fine with regular cream, but low-fat didn’t work well because it wasn’t as soft.

Lemonade – the “secret ingredient” and namesake of these scones! It’s not clear to me how it works. I think the baking powder is activated by the fizz, making the scones fluffy and rising. But I’m just guessing!

What kind of lemonade should I use

Schweppes Lemonade and Kirks Lemonade is the brand I use. I also made it using “no frills,” and it worked fine. Any lemonade should work. 7-Up and Sprite both work. I’ve tried it, and it came out the same.

How to make Lemonade Scones

Dump the lemonade, flour, and cream into a large bowl, stir, then turn it on a board and cut out scones.

Lemonade Scones – Tips

Here are a few tips that will help you make your scones fluffy and soft every time.

Less handling of the dough = fluffier Scones. Mix the batter until it is almost fully integrated (i.e., there can be some flour left), then scrape on the work surface and knead the dough as little as possible.

Do NOT twist the cutter. Press the edge straight up and down, resisting the urge to turn! The sides of the scones will “smear” if you bend. This will affect how they rise.

Do not touch the sides of the scones. Use a large kitchen knife to transfer the scones onto the tray.

Put them so they feel each other just a little because they lift each other (isn’t this sweet?)

Stay tight with the cream and jam. There’s nothing worse than running out of cream in the middle of a scone-eating session!!

Ingredients

Cups Metric

3 1/2 cups self-raising flour, plus extra for dusting (flour sub – Note 1)

One cup of thickened heavy cream, not whipped!

Note: 1 cup of lemonade

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Whipping cream

Jam

Instructions

Pre-heat oven to 200degC/390degF (182degC fan). Line baking/parchment papers on the tray.

Mix the flour with cream and lemonade until it is well combined. Keep the mix manageable, as it will result in dense scones. The dough should be soft and sticky.

On a floured work surface, knead the dough gently 3 to 5 times, just enough to bring it together. Then gently pat out a disc 2.5cm (1″) thick.

Cut rounds with a 6cm/2.5-inch round cutter – do not twist; press up and down. Place a floured cutter between. (Note 4)

Place on a tray with a bit of pressure (they will help each other to rise) using a knife or something similar.

Milk can be used to brush the tops lightly. (Note 5)

Bake for 15 minutes or until the top is golden. Place them on a rack to cool. Place a tea towel on top to prevent the tops from becoming crusty.

Enjoy a generous amount of jam, cream, and tea course!

Recipe Notes

Self-raising flour It’s just flour with baking powder already added. Add 7 tsp baking powder to 3 1/2 cups of plain/all-purpose flour to make self-rising flour. (No need to subtract 7 tsp because the dough is sticky.2. Lemonade I use Schweppes, Kirks. Lemonade “No Brand” works just as well as 7Up or Solo. I assume any brand should be fine. You need something sweet and fizzy! 3. Cutting Tips – If you don’t own a round cutter, use an empty tin cleaned. You can also cut them with a knife into squares. Flour your knife in between cuts to prevent the dough from sticking.TIPS: Do not twist the cutter. To prevent the dough from sticking, flour the cutter between the blades. I get about six cookies from the first batch. I then combine the leftovers and pat them out to make 3 or 4.4. Milk brushing will make the tops golden and smooth.5. Stores The food will keep for up to 3 days if it is kept in an airtight bag but must be heated before serving. You can also freeze the dish for up to three months.6. Nutrition Jam and cream are not included in the price of each scone (I can’t be held responsible for what you add! ).