These homemade Lemonade Scones are super simple, fluffy and tasty. They are made with flour, cream and lemonade and can be ready in less than thirty minutes.
These scones couldn't be simpler if you're after a quick last-minute tea-time treat. They taste just as good as traditional scones, and despite containing lemonade, they don't taste lemony at all.
Craving something more traditional? My fluffy date scones are buttery, lightly sweet, and perfect with a cup of tea.
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Why You'll Love This Recipe
- The quickest and easiest scone recipe - baked and ready in under half an hour.
- Only 3 Ingredients - lemonade, self-raising flour and cream.
- It's not too sweet - despite the lemonade.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Self-raising flour - to help the scones rise.
- Cream - full fat, thickened or heavy (not whipped) works best.
- Lemonade is the magic ingredient! As long as it is fizzy (carbonated), it will work. Flat lemonade results in flat scones.
How to Make Lemonade Scones
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Sift the flour into a large bowl and make a well in the centre. Add the cream and lemonade.
- Stir until the mixture is just combined. It will be wet and sticky. It's important not to over-mix, which will result in dense scones.
- Tip the mixture onto a lightly floured surface and gently bring it together. If it's too sticky, add a little more flour. Knead a couple of times, then pat down the dough with your hands to a thickness of about 2.5 cm (1 inch). Cut out rounds with a 6 cm (2.5 inch) pasty cutter.
- Transfer the rounds carefully to the baking tray and arrange so that they are just touching each other. Brush the tops with milk.
- Bake in the oven for 15-20 minutes until golden.
Expert Tips
- Dip the cutter in flour to avoid it sticking to the scone dough.
- Placing the scones close to each other helps them rise!
Serving Suggestions
These taste amazing on their own straight from the oven. You could also serve them with jam and cream or with lemon curd.
Storage
Store the lemonade scones in an airtight container in the pantry for a couple of days. They can be reheated in the microwave. You can also freeze them for up to 3 months.
Common Questions
Yes, they can, but they won't be as sweet. Other fizzy drinks might also work, but I haven't tried anything other than lemonade.
Not sure of the exact science behind it, but I would guess the bubbles help the scones rise.
Overworking the dough causes the scones to become dense. Mix the batter until the ingredients are combined, and don't knead too many times. Also, resist the urge to twist the cutter, which will affect how they rise.
Scone batter should be a little sticky, but add more flour if it is not manageable.
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📖 Recipe
Lemonade Scones (3 Ingredients)
Ingredients
- 2½ cups (375g) self-raising flour, (Note 1)
- ¾ cup (180mls) thickened cream, (heavy cream), not whipped.
- ¾ cup (180mls) lemonade, any brand as long as its fizzy, room temperature
- 1 tbsp milk, for brushing over the top
To serve
- Jam and cream
Instructions
- Preheat the oven to 180°C fan / 200°C / 390°F and line a baking tray with baking/parchment paper.
- Sift the flour into a large bowl and make a well in the centre. Add the lemonade and cream and mix to form a soft, sticky dough. Try not to over-mix, as the scones will be dense.
- Tip the dough out onto a lightly floured surface. Add a little more flour if it's too sticky to work with. Bring together and knead lightly 3 or 4 times, then pat down with your hands to a thickness of approximately 2.5cm (1").
- Cut out rounds with a 6cm (2.5") cutter. Dip the cutter in flour first, so it does not stick to the dough. Transfer each round carefully with a spatula to the baking tray and arrange them so they slightly touch each other (this helps them rise).
- Brush milk over the top of each one and bake in the oven for 15-20 minutes until the tops are golden.
- Place on a wire rack to cool, then serve with jam and cream.
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