These easy, fluffy lemonade scones are to DIE FOR! A classic British dish, these scones are made with lemonade, making them so light and fluffy! It’s like biting into a piece of heaven!
If you’ve never had a scone (a proper, British scone) you are in for a treat today!
These are actually one of my favourite things to bake for afternoon tea, and bring back so many beautiful childhood memories!
As you may have figured by now, Adam and I are both Australia. If not, then Hi – we’re from a different country!
I get a lot of questions about Australia from colleagues and students I teach. Mainly in the form of;
- ‘do you ride kangaroos to work?’
- ‘do you know Crocodile Dundee?’
- ‘how many animals in Australia can kill you?’
- ‘what’s the biggest snake/spider you’ve ever seen?’
- ‘do you get McDonalds in Australia?’
- ‘can you speak Australian for me?’ (urgh, I do?!)
- ‘what food do you eat in Australia?’
I get so many questions thrown at me, and I must admit I do love it. I could happily skip the part where EVERYONE feels the need to try a (usually terrible) Australian accent (or the part where they just go full British), but apart from that, it is so cool being the interesting one for a change!
I love talking about Australian food a lot though, because I feel like we have some amazing foods that come from all over the world, and it is probably the biggest thing I miss about being home.
Australia doesn’t really have a typical cuisine as such, apart from maybe Vegemite on toast, but we do have a hugely multicultural society that bring in SO many damn good dishes from all around the world.
In Melbourne, I’ve had some of the best Asian food I have ever had (outside of Asia) – beautiful Laksa soups, amazing Vietnamese, and so on and so forth.
I’ve had incredible Ethiopian and North African food, and outstanding Italian and Greek food.
Australian has been influenced culturally by so many different places, it’s hard not to love the food when you go there.
Of course, having been colonised by the British back in the day, we also have a lot of foods that were traditionally from Britain.
- English muffins
- tea (lots of it)
- baked beans or a full English breakfast
- sausage rolls
There are so many more to list! But one I need to mention (for obvious reasons) are scones. In particular scones, and also lemonade scones.
Now for my American friends, I feel it’s time to differentiate between a British scone, an American scone, a British biscuit and an American biscuit – because it can get pretty confusing.
- British Scone – light, fluffy, a little bit more savoury, usually served with raspberry jam and cream, and served with a pot of tea. Same shape as an American biscuit but different.
- American scone – triangle shaped, usually glazed, a lot sweeter, can have extra add ins, like chocolate or fruit.
- British biscuit – cookies
- American biscuit – British scone shaped, more dense like damper, and savoury.
I think that’s about as good of a comparison I get – it is very confusing sometimes!
So long as you remember, if I’m talking about lemonade scones, I am 100% talking about the British kind.
My family would have scones and jam and cream a lot when we were growing up. It was so exciting, sitting down at the table for a proper afternoon tea, munching on scones and sipping on hot, sweet tea! It was heaven. I’ll never forget watching Mum make them, perfectly cut them, brush them, then watch them rise in the oven, my mouth watering with anticipation of what was to come!
These lemonade scones are really easy to make, and only require 3 simple ingredients – lemonade, cream and self raising flour. It is essential that you use self-raising flour, because that is the rising agent, and lemonade (like Sprite) will make them light, fluffy and just a little bit sweet. They won’t work with any other soft drink!
Having done a little research, it has come to my attention that American’s have a different perception on lemonade compared to Australians. Trust me on this one (I’ve done it twice), if you’re in America, Sprite will work just fine!
The secret to making these super fluffy, is not over kneading the dough. To make the dough come together, you want to ‘cut’ or mix the dough with a knife – this will help you avoid over kneading. The next secret, is when to make sure your surface is floured well when you turn out the dough, and don’t worry too much about kneading it out of the bowl, simply just turn it out, and lightly press it into a rectangular shape.
I’ve mentioned this in the recipe notes, but just to confirm, the dough will be sticky! Don’t stress, if it’s too sticky to work with, just add a little more flour. You should be able to work it so that you can evenly, and cleanly cut rounds out of the dough.
You’ll want the height of the dough to be about 4cm or about 1.5 inches – this will help them rise even further.
The final secret with these, is to not worry about using a fancy scone cutter – a simple wine glass, dipped in flour will work a treat! I use my stemless wine glasses and they make the perfect rounds!
So my friends, happy scone baking – these are the perfect treat for a high tea, or for afternoon entertaining! Serve with a pot of tea, or prosecco if you’re feeling fancy! – Georgie x x
- 4 cups of self-raising flour (note 1)
- 300ml/1.25 cups cold, heavy whipping cream (note 2)
- 375ml/1.5 cup cold of lemonade/Sprite (note 3)
- milk (to brush on top before baking)
- Preheat oven to 400F/200C.
- Sift flour into a large bowl.
- Add cream and lemonade.
- With a knife, gently 'mix' or 'cut' the dough until it has been combined (note 4)
- Generously flour a surface, and with floured hands, turn out the dough onto your floured surface.
- Shape into a rectangle, about 4cm/1.5 inches thick.
- Dip a wine glass in flour.
- Cut out rounds and place on a lined baking tray.
- Reshape the extra dough, and keep cutting until dough runs out. (note 5)
- Brush the tops of the scones with a little milk (note 6)
- Place in oven for 25-35 minutes until golden brown on top (note 7).
- Serve with whipped cream, and fresh raspberry jam.
Note 2 - I just use regular, heavy whipping cream (not whipped)
Note 3 - I use just a small bottle of Sprite, in Australia we get Schweppes lemonade, in the US Sprite works a treat!
Note 4 - the dough WILL be sticky, that is why I recommend having a generously floured surface and hands when you roll it out. If you find it is too sticky to work with, place the dough back into the bowl and add a little bit of extra flour until it is workable. The dough should be sticky, but not so sticky you can't actually work with it.
Note 5 - My last scone is usually the 'hack job' scone I make roughly with my hands you know, the one you eat first before anybody sees it - it won't look pretty but you don't want to waste your dough!
Note 6 - this will help them brown. You just want to lightly brush them, don't drown the poor things!
Note 7 - the scones should be lightly browned on top, and light and fluffy in the middle. A good test is to knock the top, if it sounds a little hollow or makes a tap, it should be good!
Over to you!
Have you had a British scone before? What is your favourite childhood memory involving food? Have you ever hosted a high tea before?