These lemonade scones need only three ingredients in the dough: self-rising flour, cream, and lemonade.
The bubbles in the lemonade and the fat in the cream make the scones light, tall, and tender, with no butter to rub in. Mix the dough in a minute, pat it out, and cut. They bake in about 15 minutes, so you can have them on the table in 25 minutes total.
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Why This Lemonade Scones Recipe Works
The dough has just three ingredients, which makes it a great recipe for beginners and for last minute guests. There is no butter to cut in and no resting time.
Carbonation adds lift, and the cream adds richness. Together they give scones with a soft, fluffy crumb and golden tops.
Because the dough is so simple, you can change it easily. Add dried fruit, lemon zest, or a handful of chocolate chips without changing the base.
Ingredients for Lemonade Scones
- 3 1/2 cups self-rising flour, plus extra for dusting
- 1 cup heavy cream, not whipped
- 1 cup carbonated lemonade or lemon lime soda
- 1 tablespoon whole milk, for brushing the tops
- 1 cup whipped cream, for serving
- 1/2 cup strawberry jam, for serving
Self-rising flour. This flour has baking powder and salt already mixed in, which is why the dough needs nothing else. Make your own with all-purpose flour, baking powder, and salt using the swap in the recipe card.
Heavy cream. Use plain heavy cream, not whipped. Fat gives the scones a tender crumb and rich flavor.
Lemonade. Use fizzy lemonade or a lemon lime soda. The bubbles help the scones rise. Choose a regular, not diet, version for the best flavor and browning.
Milk wash. A light brush of milk helps the tops brown evenly and gives a soft sheen.
Cream and jam. Whipped cream and strawberry jam are the classic toppings. Spread the jam first, then add a generous spoonful of cream.
How to Make Lemonade Scones
1. Heat the oven. Preheat to 400 degrees F, or 350 degrees F with a fan, and line a baking sheet with parchment paper.
2. Mix the dough. Stir the flour, cream, and lemonade together just until a sticky dough forms. Overmixing makes tough scones.
3. Pat out. Turn the dough onto a floured counter, knead 3 to 5 times, and pat into a disc about 1 inch thick.
4. Cut. Dip a 2 1/2 inch round cutter in flour and press straight down without twisting to cut rounds. Gather the scraps gently and cut again.
5. Arrange. Place the rounds on the pan so they touch lightly, which helps them rise upward.
6. Brush. Brush the tops with milk.
7. Bake. Bake 15 minutes until golden on top.
8. Cool briefly. Move the scones to a wire rack and cover them with a clean tea towel to keep the tops soft.
How to Serve Lemonade Scones
Serve the scones warm, split open and topped with jam and whipped cream. They are lovely with tea, coffee, or a fruity drink such as strawberry blueberry kefir smoothie. For a brunch table, add cinnamon streusel coffee cake, blueberry crumble muffins, and a pan of gooey cinnamon rolls.
How to Store and Reheat Lemonade Scones
Keep the scones in an airtight container at room temperature for up to 2 days. Freeze cooled scones in a freezer bag for up to 3 months. Thaw at room temperature, then warm in a 300 degrees F oven for 5 to 8 minutes, or microwave for 15 seconds, until just warm. Store jam and whipped cream in the refrigerator.
Tips and Variations for Lemonade Scones
Work quickly. Bubbles fade fast, so bake as soon as the dough is mixed.
Use fresh lemonade. Open a new bottle so the carbonation is at its best.
Do not twist. Twisting the cutter seals the edges and keeps the scones from rising tall.
Flour the cutter. Dip the cutter in flour between cuts to prevent sticking.
Keep the dough soft. A slightly sticky dough gives the lightest scones, so avoid adding too much flour.
Add flavor. Fold in 1 tablespoon lemon zest or 1/2 cup dried fruit for a variation.
Split gently. Break scones in half by hand rather than slicing for rustic nooks that catch cream.
Store safely. Dairy toppings belong in the refrigerator. The Purdue extension leftovers guide has practical advice on storing dairy and baked goods.
Frequently Asked Questions About Lemonade Scones
Can I use diet lemonade in lemonade scones?
Regular fizzy lemonade works best because the sugar helps the scones brown. Diet versions can taste less sweet and brown less.
Can I make lemonade scones without self-rising flour?
Yes. Mix 3 1/2 cups all-purpose flour with 5 teaspoons baking powder and 3/4 teaspoon salt, then use it as directed.
Can I freeze lemonade scones?
Yes. Freeze cooled scones in a freezer bag for up to 3 months and warm them in a 300 degrees F oven for 8 to 10 minutes.
Why are my scones flat?
Old lemonade, a twisting cutter, or a dough that sat too long are the usual causes. Use fresh fizzy lemonade, press the cutter straight down, and bake right away.
Can I use milk instead of cream?
Heavy cream gives the best texture. Whole milk makes drier, less rich scones.
Lemonade Scones with Cream and Jam
Equipment
- Baking sheet
- Parchment paper
- 2 1/2 inch round cutter
- Wire rack
- Pastry brush
Ingredients
Main Ingredients
- 3 ½ cup self-rising flour plus extra for dusting
- 1 cup heavy cream not whipped
- 1 cup carbonated lemonade or lemon lime soda, not diet
- 1 tbsp whole milk for brushing the tops
- 1 cup whipped cream for serving
- ½ cup strawberry jam for serving
Instructions
Cooking
- Heat the oven. Preheat the oven to 400 degrees F (350 degrees F for a fan oven) and line a baking sheet with parchment paper.
- Mix. Stir the flour, cream, and lemonade together in a bowl until just combined. Do not overmix.
- Pat out the dough. Turn the dough onto a floured surface and knead gently 3 to 5 times. Pat it into a disc about 1 inch thick.
- Cut. Use a 2 1/2 inch round cutter to cut rounds, pressing straight down without twisting. Flour the cutter between cuts.
- Arrange. Lift the rounds with a knife and place them on the pan so they touch slightly.
- Brush. Brush the tops lightly with milk.
- Bake. Bake for 15 minutes until golden on top. Move to a wire rack and cover with a clean tea towel.
- Serve. Serve warm, split open, with whipped cream and jam.
