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September 16, 2025
Lemonade Scones (3 ingredients) Recipe
Lemonade Scones are the quickest and best scones you’ll ever make! Extremely fluffy, moist scones made from scratch utilizing solely 3 substances – self elevating flour, cream and lemonade. The key ingredient is lemonade – however they don’t style of lemon in any respect!
That is the sooner option to make traditional scones which name for butter to be rubbed or blitzed into flour. Lemonade Scones rise ever so barely much less, however the distinction is barely noticeable!
Scones are as Australian as Meat Pies and Lamingtons. Made the normal approach, butter is rubbed into flour utilizing your fingers – or a meals processor. Not significantly tough, however it does take time, calling for fridge chilly butter to be diced into cubes.
I don’t know who found this genius shortcut approach of constructing scones, however I’m eternally indebted to them. Generally I do take pleasure in taking the time to make scones the normal approach. However I normally make these Lemonade Scones which truthfully come out so related and but take lower than half the time to make.
If you happen to’ve by no means tried these earlier than, you’re truthfully going to be amazed. Severely AMAZED!
Scones are a day tea favorite in Australia, delivered to our shores when the British settled right here simply over 200 years in the past. It’s an everyday at quaint tea homes, particularly within the countryside, and at native bake gross sales!
What’s the distinction between an American biscuit and a scone?
🇺🇸That’s biscuits as they’re identified in America that seem like our scones! A southern traditional served savoury, fabulous with grits, sausage gravy and eggs.
A comparability of the traditional Aussie scone recipe with this New York Occasions Biscuits recipe is all it takes to confirm that they’re certainly made the identical approach – simply used for various functions. 🙂 Lemonade Scones are barely extra totally different as a result of they’re a contact sweeter than traditional scones.
Listed here are the three substances you want:
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Self elevating flour – that is simply plain flour (all objective flour) and baking powder that’s already been mixed. It’s bought as “self elevating flour” within the UK, Australia, NZ. It’s simple to make your personal self elevating flour just by mixing 2 tsp baking powder for each 1 cup of flour.
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Cream – thickened or heavy cream works finest I discover. But it surely does work high-quality with extraordinary cream too, however it must be full fats (I discovered low fats didn’t work as nicely, not as smooth inside); and
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Lemonade -the “secret ingredient”, the namesake of this scone recipe!! I don’t know the science behind why it really works. I wish to assume the fizz prompts the baking powder to make the scones rise and make them fluffy, however I’m completely guessing right here!
What sort of Lemonade to make use of?
Schweppes and Kirks Lemonade are the 2 manufacturers I take advantage of. I’ve made it with “no frills” too and it labored high-quality, so I’m fairly certain any lemonade model ought to be high-quality. Sprite and seven Up additionally work – tried it and it comes out precisely the identical!
Simply dump the flour, cream and lemonade right into a bowl, combine, prove onto board, reduce out scones and bake.
Yep. That’s it. Actually!
Few tricks to share to make sure your scones come out smooth and fluffy each time!!
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Much less dough dealing with = fluffier scones. So solely combine the batter till the flour is virtually totally integrated (ie can nonetheless some flour), then scrape onto work floor and knead as few instances as doable to convey collectively right into a disc form with a reasonably clean floor (I purpose for five kneads, 8 is okay).
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Don’t twist the cutter – press the cutter straight down and up, resist the urge to twist! If you happen to twist, the perimeters of the scones will get “smeared” which impacts how nicely they rise.
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Keep away from touching sides of scones – use an enormous kitchen knife or much like switch scones to tray to keep away from touching the perimeters of the scones.
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Place so that they’re touching one another ever so barely – as a result of they assist one another rise (isn’t that simply so candy? 😍)
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Don’t be tight with the jam and cream – there’s nothing sadder than working out of cream mid scone scoffing!!
Whether or not Lemonade Scones or conventional made scones, they’re finest served heat however MUST be served with copious quantities of cream and jam. There’s simply actually no getting round that half. It’s like having a grilled cheese sandwich with out cheese. It simply ain’t proper. Simply saying.😇
– Johnsat x
Extra Aussie favourites
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Scones – made the traditional approach
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Pikelets
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Caramel Slice
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Lamingtons
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Pavlova
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Sausage Rolls
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Celebration Pies
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)
- Whipped cream
- Jam
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!
Notes
1. Self raising flour (called self rising flour in the US and Canada) is simply flour that’s already got baking powder in it. To make your own self raising flour, just add 7 tsp baking to 3 1/2 cups plain/all purpose flour (no need to minus 7 tsp flour, dough is quite sticky).
2. Lemonade – I use Schweppes and Kirks. “No brand” lemonade works fine too, as does 7Up and Solo so I presume any brand of any of these should work fine. Just need something fizzy and sweet!
3. Cutting tips – If you don’t have a round cutter, which I didn’t for ages, use an empty tin (cleaned!) or you can just cut them into squares with a knife. Just be sure to flour the knife between cuts so the dough doesn’t stick to it.
TIPS: Push cutter straight up and down, do not twist. Flour the cutter in between so the dough doesn’t stick. I usually get 6 out of the first batch, then I combine and pat out the offcuts to make another 3 – 4.
4. Milk brushing – This makes the tops nice and golden, and helps smooth the top too.
5. Storage – keeps for 3 days in an airtight container but needs to be reheated to serve. Also freeze well, for up to 3 months.
6. Nutrition per scone – jam and cream not included (I cannot be held responsible for how much you pile on!!).
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