The famous lemonade scones recipe is so popular for a reason… it’s quick, easy, totally foolproof and makes perfectly light and fluffy scones every single time.
Once you’ve made lemonade scones, you’ll never go back! With just a few basic ingredients and in just a couple of minutes, you’ll have delicious scones that are ready to be topped with whipped cream, jam or lemon curd. Make your lemonade scones plain or add dried fruit (just like in this recipe).
The Famous Lemonade Scones Recipe
Lemonade scones are made from:
- lemonade (I use Schweppes but any brand is fine)
- cream (thickened or heavy cream)
- self-raising flour
- caster sugar (optional)
- pinch of salt (optional)
How To Make Lemonade Scones (Foolproof Method)
*Scroll down to the bottom of the post for ingredient quantities and detailed instructions
Step 1 – Mix the cream, lemonade, caster sugar and salt in a bowl
Step 2 – Fold through the self-raising flour with a knife (see tips below)
Step 3 – On a lightly floured board, press down the mixture and cut out scones
Step 4 – Bake the lemonade scones until golden on top
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 200 degrees celsius (fan-forced) 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!!
FAQ
Can I use any brand of lemonade?
Yes – absolutely! I generally use Schweppes but any brand (including no-name brand) lemonade works fine! As long as it’s sweet and fizzy.
What type of cream works best?
Thickened cream (otherwise known as heavy cream) works best in this recipe.
How do I stop the mixture sticking to my scone cutter?
Dip your scone cutter lightly in flour between cuts to prevent the mixture sticking. If you don’t have a cutter, you can always just cut the dough with a knife.
Why should I place the scones slightly touching in the baking tin?
If the scones are placed slightly touching in the baking tin, then they will rise better.
Why do I need to brush the top of the scones with milk before baking?
This gives the scones a beautiful golden colour when baked.
How do I store scones?
Scones are best served on the day that they’re cooked but will last up to 2-3 days (you might like to reheat them slightly if you’re not serving them on the day). Alternatively you can freeze them for up to 3 months.
More Popular Australian Recipes
Lemonade scones are a classic Australian recipe. Browse our collection of popular Australian recipes here (including the following):
- Iced Vovo Tarts
- Tim Tam Cheesecake
- Chocolate Ripple Cake
- ANZAC Biscuits
- Milo Biscuits
- Wagon Wheel Slice
- Homemade Sausage Rolls
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The Famous Lemonade Scones Recipe
Ingredients
- 1/2 cup (125ml) cream see notes
- 1/2 cup (125ml) lemonade see notes
- pinch salt optional
- 1/4 cup (55g) caster sugar optional
- 2 cups (300g) self raising flour
- 3 tbs milk for brushing
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.
Notes
Nutrition
Made this recipe today and they are the BEST scones I have ever had! I have made the CWA one with cream, another with butter now this which will be my GoTo recipe from now on! Thanks for sharing
Yay! That’s absolutely fantastic!!!!
Can I add baking powder or baking soda for them to rise higher?
Thank you
Hi Nargess, as they have self-raising flour, they shouldn’t require any other rising agent. Ensure that they’re sitting nice and close to each other in the baking tin so they rise up and not out! xx