Lemonade scones are a delightful treat that you can whip up in no time. With just three simple ingredients, these scones are perfect for breakfast, tea time, or as a sweet snack. The bright flavor of lemonade adds a unique twist to the traditional scone, making them light, fluffy, and oh-so-tasty!
Why Make This Recipe
Making lemonade scones is a quick and easy process, especially if you’re short on time or ingredients. This recipe requires no fancy techniques or hard-to-find items. Plus, the combination of self-raising flour, thickened cream, and lemonade creates a soft dough that bakes into a fluffy and delicious scone. Your family and friends will be impressed by these tasty treats, and you won’t have to spend hours in the kitchen!
How to Make Lemonade Scones
Ingredients:
- 3 1/2 cups self-raising flour (plus extra for dusting, flour substitute – Note 1)
- 1 cup thickened cream (heavy cream, not whipped!)
- 1 cup lemonade (Note 2)
- Whipped cream
- Jam
Directions:
- Preheat your oven to 200°C/390°F (or 180°C for fan ovens). Line a baking tray with baking or parchment paper.
- In a bowl, combine the flour, cream, and lemonade. Mix until the ingredients are mostly combined. Be careful not to overmix, as this can make the scones dense! The dough should be soft and fairly sticky.
- Turn the dough onto a floured surface and gently knead it just 3-5 times to bring it together. Pat the dough into a disc shape about 2.5cm/1″ thick.
- Using a 6cm/2.5″ round cutter, cut out rounds from the dough. Press straight up and down without twisting, and flour the cutter in between to avoid sticking. (Note 4)
- Use a knife or a similar tool to scoop up the rounds (avoid touching the sides) and place them on the tray. Arrange them so that they are slightly touching, as this helps them rise.
- Brush the tops lightly with milk (Note 5).
- Bake in the oven for 15 minutes until they are golden on top. Once baked, place them on a rack to cool. Cover them with a tea towel to keep the tops soft and prevent them from getting crusty.
- Serve with plenty of whipped cream and jam, and of course, a cup of tea!
How to Serve Lemonade Scones
Lemonade scones are best served warm. You can split them in half and slather them with whipped cream and jam for a delicious treat. Enjoy them with a cup of tea for the perfect afternoon snack or breakfast.
How to Store Lemonade Scones
To store leftover lemonade scones, place them in an airtight container at room temperature. They are best enjoyed within two days. If you want to keep them longer, you can freeze them. Just wrap each scone in plastic wrap and place them in a freezer bag. Thaw them at room temperature before serving.
Tips to Make Lemonade Scones
- Make sure to measure your ingredients accurately for the best results.
- Avoid overworking the dough to keep the scones light and fluffy.
- If the dough is too sticky, you can flour your hands and the surface while shaping it.
Variation
If you’d like to add a twist to your lemonade scones, consider mixing in some chocolate chips or dried fruits such as cranberries or raisins for added flavor and texture.
FAQs
1. Can I use regular flour instead of self-raising flour?
Yes, you can use regular flour, but you’ll need to add baking powder. Typically, for every cup of regular flour, add about 1.5 teaspoons of baking powder.
2. What if I don’t have thickened cream?
You can substitute thickened cream with heavy cream. Just make sure it’s not whipped.
3. Can I use any type of lemonade?
Yes, you can use regular lemonade or sparkling lemonade for a bit of fizz in your scones.
Enjoy your baking and the delightful taste of homemade lemonade scones!
Lemonade Scones
Ingredients
Main Ingredients
- 3.5 cups self-raising flour (plus extra for dusting) Flour substitute available.
- 1 cup thickened cream Use heavy cream, not whipped.
- 1 cup lemonade Regular or sparkling lemonade can be used.
For Serving
- Whipped cream For serving.
- Jam For serving.
Instructions
Preparation
- Preheat your oven to 200°C/390°F (or 180°C for fan ovens) and line a baking tray with parchment paper.
- In a bowl, combine the flour, cream, and lemonade. Mix until just combined, being careful not to overmix.
- Turn the dough onto a floured surface and gently knead it just 3-5 times to bring it together. Pat the dough into a disc shape about 2.5cm thick.
- Using a 6cm round cutter, cut out rounds from the dough, pressing straight up and down without twisting. Flour the cutter in between to avoid sticking.
- Use a knife to carefully scoop up the rounds and place them on the tray, arranging them so they are slightly touching.
- Brush the tops lightly with milk.
Baking
- Bake in the oven for 15 minutes until golden on top. Once baked, place them on a rack to cool and cover with a tea towel.
Serving
- Serve warm, split open and slathered with whipped cream and jam.
