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
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 or Nutella for serving
Instructions
Conventional Method
- Preheat oven to 200 degrees celsius (fan-forced). Lightly flour a 20cm square cake tin and set aside.
- Place the lemonade and cream into a bowl. Add the salt and caster sugar and mix to combine.
- Sift in the self raising flour and use a knife to fold it through until only just combined (the mixture will be very sticky).
- Place the dough onto a lightly floured board.
- 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.
- Serve warm with your choice of fillings.
Thermomix Method
- Preheat oven to 200 degrees celsius (fan-forced). Lightly flour a 20cm square cake tin and set aside.
- Place the self raising flour, salt and sugar into the TM bowl - mix on Speed 8 for 5 seconds.
- Add the cream and lemonade. Mix on Speed 5 for 5 seconds. Mix on interval speed for 10 seconds.
- Place the dough onto a lightly floured board.
- 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.
- Serve warm with your choice of fillings.
Nutrition
Hi – if I want to add raisins do I need to adjust any of the other ingredient measures?
Thank you
Christina
Hi Christina, no that’s absolutely fine! You can just add them in!
Thank you – fab!
Is this just cream (thin consistency) or thickened cream? Thank you
Hi Janine, I use thickened cream (but you can still pour it). xx
Love these scones so easy to make everyone I have made for love them .
Thank you so much!!
Does using tonic water or sparkling water make a difference? Can’t i use that instead?
I haven’t tried that sorry!
Why do recipes for lemonade scones vary so much? I.e. some say 125 mls cream & lemonade to 2 cups flour & other recipes 250.mls wet ingredients to 3 cups flour another says 4 cups flour to 300 mls cream & 250 mls lemonade, quantities don’t make sense to me?
Hi Jennifer, I’m not sure to be honest! These quantities are what I’ve always used so I can only suggest them! xx
Than you for your reply.