or scroll for tips (and a little nostalgia).
Lemonade Scones are another great Aussie innovation, and this recipe is now one of the most popular ways to make this old-fashioned favourite.
Which isn’t surprising, since they’re wonderful light and fluffy scones made with just 3 ingredients. And you don’t even need a scone cutter for this Easy Lemonade Scones recipe!
Lemonade in scones?
That’s right, lemonade! Just your regular lemonade soft drink from the supermarket. I generally use Kirks or Schweppes.
The lemonade, along with cream, replaces the milk, butter and sugar that you find in more traditional scone recipes.
The idea seems to have come from the ladies at the Australian Country Women’s Association (CWA) , who are known for their wonderful scone making.
In 2020, CWA member Muriel Halsted’s version of the recipe went viral on social media, bringing the joy of Lemonade Scones to a whole new generation.
So, yes. Lemonade in scones is a thing and it creates scones that will impress your guests. In fact, many people prefer this recipe to the traditional recipe.
I personally think the Buttermilk Scones still have a slight edge on these in terms of taste and texture. However Lemonade Scones are much easier to make. And, as I mention above, it’s just personal taste as some prefer this recipe.
Ingredients for Lemonade Scones
This recipe calls for:
- 1 cup of cold lemonade
- 1 cup of cold thickened cream (heavy cream)
- 3 cups of SR flour.
If you don’t have SR, or self-raising, flour, you simply use 3 cups plain/all purpose flour + 5 teaspoons baking powder.
You’ll also need a little extra cream for brushing the tops of the scones before baking. And a little extra flour to dust your kitchen bench.
How to make Lemonade Scones
When making scones, we’re aiming for a nice rise and a loose and crumbly texture (as opposed to flat scones that are tight and springy).
So although I say this recipe is easy and requires only 3 ingredients, I’m going to be super clear here in the step-by-step instructions so you can get a great result even if it’s your first attempt at scones.
Below, I’ll flag where you need to be particularly careful or do something a certain way. So read carefully!
1. Getting prepared
Start by pre-heating your oven to 220 degrees celsius (fan-forced).
Prepare a baking tin by lining with baking paper. I use a tin about 30 x 25cm with edges about 4cm high. You don’t necessarily need a tray with edges, and a flat tray is fine, however I feel the scones cook a little more evenly with the edges.
Measure out the ingredients, taking care to get the measurements right.
This is the first step where you can go wrong – by being a little haphazard when measuring out ingredients.
Measure flour by using a flat-cup measure and running the back of a flat-bladed knife across the surface.
Measure cream and lemonade in a measuring jug or cup, ensuring the jug or cup is on a flat surface and then checking measurements at eye level.
Also, make sure the lemonade and cream are both cold from the fridge. The coolness is said to relax the gluten, which leads to a more tender texture.
2. Let’s bake
Okay, grab a mixing bowl and butter knife.
Sift the flour into a bowl and then whisk flour for 1 minute. This will help to aerate the flour further. Remember, we want fluffy scones!
Create a well in the centre of the flour and add the (cold) cream. Stir gently into the flour with the knife.
I cannot stress enough that the scone mixture should be treated gently – right from the outset.
Add (cold) lemonade and continue gently stirring until the mixture holds together.
3. Cut out scones
Tip the mixture onto a floured bench and gently shape into a rectangular shape about an inch and a half thick.
You want to work the mixture a little to get it into this nice and even shape BUT WITHOUT EXCESSIVELY KNEADING the mixture. Too much working of the mixture will result in tough scones.
And no one likes tough scones!
Coat the blunt knife blade in flour and cut into 12 (3 x 4) squares.
Place a layer of baking paper in the baking tray.
Gently round the edges of each square scone as you transfer to the baking tray.
Place each square closely together (about 1cm apart) in the tray. This helps the scones to rise evenly and high, since they are forced to rise upwards rather than outwards.
Next, brush the tops with a little extra cream. This helps to create a soft and golden top to the scones.
4. Bake scones
Place the tray into the oven and bake for 15-17 minutes or until tops start to turn a golden colour.
Remove from the oven and place scones into a clean tea towel.
Wrap the scones in the tea towel to keep them warm and soft until you are ready to serve.
Serving Lemonade Scones
These scones are best served within minutes or hours of baking, and with jam and cream.
Nana Ling’s easy homemade strawberry jam goes perfectly with this treat.
Q. How long do lemonade scones last?
These keep for up to a couple of days, are are best reheated in a microwave before serving.
However, they really are best served 10 minutes to an hour after taking them from the oven.
Q. Do lemonade scones freeze well?
Scones freeze well. Allow to cool then place in an airtight container or freezer bag before placing into freezer.
Allow to defrost at room temperature and reheat in a microwave before serving.
Q. Do they taste like lemonade?
No, perhaps surprisingly. They taste like scones!
Q. Can I make lemonade scones in the air fryer?
Yes. But halve the recipe and bring the temperature down to about 190 degrees celsius.
Q. Who invented lemonade scones?
I can’t find the precise answer to the question, but most sources seem to indicate it was the Aussie CWA. And that makes a lot of sense, since they are the scone experts and would bake up thousands every year.
Q. How does this recipe work?
The magic of lemonade!
Q. Do you have any other scones recipes?
- large mixing bowl
- butter (or other blunt) knife
- medium baking tray
- baking paper
- 1 cup lemonade
- 1 cup thickened cream (heavy cream)
- 3 cups SR flour (or 3 cups plain/all purpose flour + 5 teaspoons baking powder)
- little extra thickened cream (for brushing scones) and flour (for dusting bench)
- Pre-heat oven to 220 degrees celsius (fan-forced).
- Sift flour into a bowl and then whisk flour for 1 minute.
- Create a well in the centre of the flour and add cold cream. Stir into flour with a butter (or other blunt) knife.
- Add cold lemonade and continue stirring until mixture holds together.
- Tip mixture onto a floured bench and gently shape into a rectangular shape about an inch and a half thick. Do not knead.
- Coat the blunt knife blade in flour and cut into 3 x 4 squares.
- Place a layer of baking paper in baking tray and place each square closely together in the tray. Gently round the edges of each square as you transfer to the baking tray.
- Brush tops with a little extra cream.
- Place into oven and bake for 15-17 minutes or until tops start to turn a golden colour.
- Remove from oven and place scones into a clean tea towel and wrap to keep the scones warm and soft until you are ready to serve.
- Make sure the lemonade and cream are both cold from the fridge. The coolness is said to relax the gluten, which leads to a more tender texture.
- Don’t over stir mixture when combining ingredients.
- Don’t “knead” the mixture. Instead work it with your hands into a rectangular shape.
- Place each scone closely together (about 1cm apart) on the baking tray. This helps the scones to rise evenly and high, since they are forced to rise upwards rather than outwards.
- Brushing the tops with a little extra cream before baking will help to create a soft and golden top to the scones.