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Lemonade Scones (3 ingredients) | RecipeTin Eats

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Lemonade Scones are the fastest and easiest scones you can make! Incredibly moist and fluffy scones made from scratch using just 3 ingredients – self-rising flour, cream and lemonade. The secret ingredient is lemonade – but they don’t taste like lemon at all!

It’s the fastest way to make classic scones that require butter to be rubbed in or ground into flour. The lemonade scones rise a little less, but the difference is barely noticeable!

Close up of lemonade scones with jam and cream

lemon scones

Scones are as Australian as meat pies and lamingtons. Made the traditional way, the butter is rubbed into the flour using your fingers – or a food processor. Not particularly difficult, but it does take time, calling for cutting cold butter from the fridge into cubes.

I don’t know who discovered this awesome shortcut to making scones, but I’m forever indebted to them. Sometimes I like to take the time to make scones the traditional way. But I usually make these lemonade scones that are honestly so similar and yet take less than half the time to do.

If you’ve never tried them before, you’re honestly going to be amazed. Seriously AMAZED!

Overhead shot of freshly baked lemonade scones

Scones are an afternoon tea favorite in Australia, brought to our shores when the British settled here just over 200 years ago. He’s a regular at quaint teahouses, especially in the countryside, and local bake sales!

What is the difference between an American cookie and a scone?

πŸ‡¬πŸ‡§These are cookies as they are called in America that look like our scones! A southern classic served savory, fabulous with grits, sausage gravy and eggs.

A comparison of the classic Aussie scone recipe with this The New York Times cookie recipe is all it takes to verify that they are indeed made the same way – just used for different purposes. πŸ™‚ Lemonade scones are slightly different because they are a bit sweeter than regular scones.

Hand holding lemonade scones with jam and cream

What you need for Lemonade Scones

Here are the 3 ingredients you need:

  1. Self-rising flour – it’s just plain flour (all-purpose flour) and baking powder already mixed together. It is sold as “self-rising flour” in the UK, Australia and New Zealand. It’s easy to make your own self-rising flour simply by mixing 2 teaspoons of baking powder for 1 cup of flour.

  2. Cream – thickened or heavy cream works best I find. But it works just as well with regular cream, but it needs to be full of fat (I found low fat didn’t work as well, not as soft on the inside); and

  3. Lemonade -the “secret ingredient”, the namesake of this scone recipe!! I don’t know the science behind why this works. I like to think the fizz activates the baking powder to make the scones rise and fluffy, but I’m totally guessing here!

What kind of lemonade to use?

Schweppes and Kirks Lemonade are the two brands I use. I also made it no frills and it worked well, so I’m pretty sure any brand of lemonade should be fine. Sprite and 7 Ups also work – tried it and it comes out exactly the same!

What goes into lemonade scones

How to make lemonade scones

Simply pour the flour, cream and lemonade into a bowl, stir, flip onto a board, cut out scones and bake.

Yeah. That’s it. Really!

How to make lemonade scones

Lemonade Scones – Tips!

A few tips to share to make sure your scones come out soft and fluffy every time!!

  • Less dough handling = fluffier scones. Mix the dough only until the flour is almost fully incorporated (i.e. there may still be some flour), then scrape on the work surface and knead as few times as possible to form a disc with a fairly smooth surface (I’m aiming for 5 kneads , 8 is ok).

  • Do not bend the cutter – press the cutter down and up, resist the urge to twist! If you twist, the sides of the scones get “coated” which affects how well they rise.

  • Avoid touching the sides of the scones – use a large kitchen knife or similar to transfer the scones to the tray to avoid touching the sides of the scones.

  • Place them so that they touch very lightly – because they help each other rise (isn’t that so cute? 😍)

  • Don’t be tight with jam and cream – there’s nothing sadder than running out of mocking cream mi scone!!

Stack of lemonade scones, ready to be eaten

Whether it’s lemonade scones or traditional scones, they are best served warm but HOMEWORK be served with copious amounts of cream and jam. There really is no getting around this part. It’s like having a grilled cheese sandwich without cheese. It is not fair. I’m just saying.πŸ˜‡

–Nagi x


Watch how to do it


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Close up of lemonade scones with jam and crean

Lemonade Scones – 3 Ingredients from Zero

Servingsten scones

Tap or hover to scale

Video recipe above. Soft, fluffy scones, made with just 3 ingredients! They are truly miracles. They should be accompanied by generous amounts of cream and jam. It’s a given!

Instructions

  • Preheat the oven to 200Β°C/390Β°F (fan 180Β°C). Line the tray with parchment/parchment paper.

  • Combine flour, cream and lemonade in a bowl and stir until flour is almost combined. Do not over mix, it will make the scones dense! The dough should be soft and quite sticky.

  • Turn out onto a floured surface and knead gently only 3-5 times to bring the dough together, then gently pat into a 2.5cm thick disc shape.

  • Use a 6cm/2.5 inch round cookie cutter to cut out rounds – press down from top (do not twist), a flour cutter in between. (Note 4)

  • Use a knife or similar to pick up (avoid touching the sides) and place them on the tray, touching each other lightly (they help each other stand up).

  • Lightly brush the top with milk. (Note 5)

  • Bake for 15 minutes until the top is golden brown. Place on a wire rack to cool. Place a tea towel on top to prevent the top from crisping.

  • Serve with generous amounts of cream and jam, and of course tea!

Recipe Notes:

1. Self-rising flour (called self-rising flour in the US and Canada) is simply flour that already contains baking powder. To make your own self-rising flour, simply add 7 teaspoons of baking to 3 1/2 cups of plain/all-purpose flour (no need for less than 7 teaspoons of flour, the dough is quite sticky).
2. Lemonade – I use Schweppes and Kirks. “Unbranded” lemonade works well too, as does 7Up and Solo, so I guess any brand of any of those should work fine. Just need something sparkling and sweet!
3. Cutting tips – If you don’t have a round cutter, which I haven’t had in a long time, use an empty (cleaned!) box or you can just cut them into squares with a knife. Just be sure to flour the knife between cuts so the dough doesn’t stick to it.
ADVICE: Push the knife up and down, do not twist it. Flour the cutter between the two so that the dough does not stick. I usually get 6 from the first batch, then I combine and mop up the scraps to make 3-4 more.
4. Milk brushing – It makes the tops nice and golden and also helps smooth the top.
5. Storage – can be kept for 3 days in an airtight container but needs to be reheated to serve. Also freeze well, for up to 3 months.
6. Food per scone – jam and cream not included (I can’t be held responsible for how much you stack!!).

Nutrition Information:

Portion: 74gcalories: 188callus (9%)Carbohydrates: 31.5g (11%)Protein: 4.1g (8%)Fat: 4.8g (7%)Saturated fat: 2.8g (18%)Polyunsaturated fats: 2gCholesterol: 16mg (5%)Sodium: 6mgFiber: 1g (4%)Sugar: 2.6g (3%)

Originally published Jan 2014. Long overdue to add a recipe video and fresh new photos!

The life of the bulldozer

Now you see it…now you don’t! (Except for the cream smear on his muzzle 🐽)

Bulldozer Vacuum Lemonade Scone

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