The easiest no-fail Lemonade Scones you’ll ever make… ready in just minutes! Top them with jam & cream or lemon curd & fresh raspberries!
Scones are one of those things that everyone loves to eat… but so many of us are too scared to make ourselves!!! And we’ve all been scarred for life by a dodgy scone at some stage, right?? It’s either been too hard, too doughy or has just had no flavour. Well!! My no-fail Lemonade Scones are the answer!! Totally fool-proof, insanely delicious and super easy. Win. Win. Win!!!
Using lemonade in your scone mixture keeps them beautifully light and fluffy on the inside, but golden and crumbly on the outside. YUM!
But before we get to the recipe, here’s a couple of hints and tips for cooking scones that are PERFECT!!!
TIPS FOR MAKING LEMONADE SCONES
Tip 1. Don’t over-mix your dough
Over-mixed dough leads to hard and tough scones… which we totally don’t want! You want to only just fold the flour through. I recommend using a knife rather than a spoon to fold it through.
Tip 2. Try not to touch your dough too much
Once your dough is on a lightly floured board, try not to touch it too much! The less you touch the dough, the softer and fluffier your scones will be. Just pat the dough down gently with your fingertips and then cut rounds using a scone cutter. Once you’ve cut as many rounds as you can, gently push the dough together and cut the remaining rounds.
Tip 3. Use a hot oven
Make sure your oven is pre-heated to 220 degrees celsius before cooking your scones. As they only take a few minutes to cook, you need that high temperature to give a golden crumbly crust on the outside, while keeping the inside beautifully soft and fluffy.
Tip 4. Brush the scones with a little milk before baking
To get a love golden top to your scones, brush the tops of them with a little milk just before popping them into the oven. YUM!!
Tip 5. Eat on the day or freeze
Scones are best eaten straight out of the oven or at least on the day of baking. If you have leftover scones, you can freeze them in an airtight container.
And of course, you absolutely must serve these lemonade scones with delicious toppings. Here’s a couple of my favourites:
- jam and whipped cream (the classic!)
- lemon curd
- whipped cream and fresh berries
VIDEO: HOW TO MAKE LEMONADE SCONES
Easy Lemonade Scones - Conventional Method
Ingredients
- 1/2 cup (125ml) cream
- 1/2 cup (125ml) lemonade (like Sprite)
- pinch salt
- 1/4 cup (55g) caster sugar
- 2 cups (300g) self raising flour
- 3 tbs milk for brushing
- *Whipped cream/jam/lemon curd/fresh berries/Nutella for serving!
Instructions
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Preheat oven to 220 degrees celsius.
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Lightly flour a 20cm square cake tin and set aside.
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Place the lemonade and cream into a bowl.
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Add the salt and caster sugar and mix to combine.
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Sift in the self raising flour and use a knife to fold it through until only just combined (the mixture will be very sticky).
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Place the dough onto a lightly floured board.
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With lightly floured fingers, press the mixture down to a thickness of 3cm (do not over-work the dough).
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Using a 6cm scone cutter, cut rounds from the middle working outwards and place into the lightly floured cake tin (make sure that your scones are gently pressing up against one another as it will help them to rise).
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Gently move the remaining dough together and cut out extra scones.
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When you've used all of the dough, brush the tops of the scones with milk and place into the oven for 12-15 minutes.
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The scones will be ready when they're golden on top.
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Serve warm with your choice of fillings.
Easy Lemonade Scones - Thermomix Method
Ingredients
- 1/2 cup (125ml) cream
- 1/2 cup (125ml) lemonade (like Sprite)
- pinch salt
- 1/4 cup (55g) caster sugar
- 2 cups (300g) self raising flour
- 3 tbs milk for brushing
- *Whipped cream/jam/lemon curd/fresh berries/Nutella for serving!
Instructions
-
Preheat oven to 220 degrees celsius.
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Lightly flour a 20cm square cake tin and set aside.
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Place the self raising flour, salt and sugar into the TM bowl - mix on Speed 8 for 5 seconds.
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Add the cream and lemonade.
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Mix on Speed 5 for 5 seconds.
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Mix on interval speed for 10 seconds.
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Place the dough onto a lightly floured board.
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With lightly floured fingers, press the mixture down to a thickness of 3cm (do not over-work the dough).
-
Using a 6cm scone cutter, cut rounds from the middle working outwards and place into the lightly floured cake tin (make sure that your scones are gently pressing up against one another as it will help them to rise).
-
Gently move the remaining dough together and cut out extra scones.
-
When you've used all of the dough, brush the tops of the scones with milk and place into the oven for 12-15 minutes.
-
The scones will be ready when they're golden on top.
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Serve warm with your choice of fillings.
Oooh I love a good scone and can’t wait to try these out! Thanks for the recipe!
Anytime Caroline xx
I have definitely heard all about how easy lemonade scones are so I should try. I made rocks the one & only time I tried baking scones about a decade ago & too scared to try since haha oops
Hahaha yes that can certainly happen – you’ve just got to hardly touch them!!
Yum I love scones. Will give these a try as I have never made them with lemonade but have heard they taste great!
Oooh yes definitely give them a go – they’re the easiest things ever!
This is my go to recipe. They always turn out beautifully.
I tried making the caramel popcorn again and cooked the caramel for a lot longer. Turned out perfectly.
Yay!!! I’m so happy to hear that Claire!
Oh my gosh i haven’t made these in ages! Thank you Lucy, i will have to whip up a batch for the kids for afternoon tea.:)
They’ll definitely love you for it Kat!
You’ve made these scones sounds so easy that even I think I can make them and they’ll taste delicious!!
#TeamMM
Oh they really are so simple!
Yum – who doesn’t love scones? I think the simple lemonade recipe is my favourite.
Exactly!!
I love lemonade scones. Mine never look.that nice. I might have to try brushing them with milk ☺
We are making them with our Creative Club ( Stay Creative ) at school this week. Yummo. I have never used the suger in the recipe.. Might try your recipe see the difference. . Thanks for your yummy recipes.
Oh I bet they do!!! Thanks for all your lovely comments and support! xx
Oh yum! I’m having a sconegasm just looking at these! x
Hahahaha is that a thing!?
Wow! Lemonade scones? These look incredible Lucy with refreshing touch! And love how easy they sound! Need to try these! 🙂
Thank you!
Oh I love myself a good scone but have never used lemonade. I’ll definitely give this a try although do you think it would work with pumpkin scones?
Hmm I’ve never made pumpkin scones with lemonade but I don’t see why not!!! Might just have to be my next experiment!
Your scones look so light and fluffy Lucy! Lovely! 🙂
Oh thank you xx
So I need to make scones for my niece’s birthday party, along with a lot of other food that will require the oven.. is there anyway to make these ahead of time or thats not going to work?
Hi Rubina,
If you’re making scones, they’re definitely best made just before serving, or at least on the day. 🙂
I made these this afternoon! They we’re perfect and it was such an easy recipe!! Thank you
Fantastic! I’m so thrilled to hear that! 🙂 xx
What kind of lemonade do you use? The Australian kind (like Schweppes or similar) or the traditional version made with lemon juice, water, and sugar? Maybe either will work?
Hi Diane, just bought lemonade (like Schweppes). xx
Perfect! Thank you 🙂
Is there a specific kind of lemonade you use. Like white or cloudy?
Just clear normal lemonade 🙂
I’m making these for a baby shower
Can I double this in The Thermomix?
Absolutely!
WOW these are the best scones EVER!!!!!
Made them for the first time today, so light, fluffy and morish.
Will be adding them to ny Breast Cancer Strawberry Tea Party most definitely.
THANKYOU THANKYOU THANKYOU
Thank you so much! I’m absolutely thrilled that you enjoyed them!
Hi, is it pouring or thickened cream? Thanks in advance I can’t wait to make
Either will be fine! xx
For those who asked about lemonade, australian is different from American I.e. It is carbonated. It is the carbonation in the lemonade that acts partly as the raising agent. A non carbonated liquid will not work as well. I have made scones with fresh lime juice and bicarb as the raising agent which works quite well. This gives the acid/base reaction which acts as raising agent. I have also heard of people using soda water.
Oh and scones freeze well. I have even frozen scones with ham and cream on and popped the frozen cream off to reheat and popped back on warmed scones. Mind you don’t burn your tongue on the hot jam.
Thanks for the great tips Marge!!! 🙂
That was jam and cream, not ham and cream. Though ham and sour cream might be good if scones not too sweet.
Hi there
Do you mean 220 Celsius in fan forced oven?
Hi Ave, 220 degrees in a normal oven (slightly less -about 200/210 in a fan-forced). 🙂
Do you think I could add some fruit to these? I love fruit scones xo
Absolutely!!!!! I often add chopped up dates or sultanas!
Just tried this recipe and it has now replaced my old easy scones recipe. That’s how good it is! Thank you xx
Oh that is so wonderful to hear! Thank you!!
Will try tomorrow. Have been searching for a good scone recipe. This could be it? How many scones will this amount make?
Hi Mary – this will make approximately 10 scones. xx
I made these when visiting family in AU. Lemonade in AU tastes like 7-up soda in the states. So is this recipe for the same lemonade we would drink in the states?
Hi Lou, I’m not sure what kind of lemonade you drink in the US but I would think it’s the same!
These scones look amazing!! I’m going to be making them soon I just wondered what cream to use single, double or whipping cream? Xx
Hi Megan, I use double or thickened cream xx
Would you be able to use sugar free lemonade?
Hi there, yes you can 🙂
I followed this recipe to the letter using the conventional method. However, my scones have all risen and joined as one big cake. Any tips?
Hi Amelia, they are definitely meant to be cooked next to one another and they will join! Just pull them apart (or use a knife if you need to). xx