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! These lemonade scones are only 3 ingredients and are perfect for an afternoon tea party, bridal shower or picnic in the park.
3 Ingredient Lemonade Scones
Lemonade Scones Ingredients
These lemonade scones are really easy to make, and only require 3 simple ingredients – lemonade (sprite), cream and self-raising flour. It is essential that you use self-raising flour, because that is the rising agent, and lemonade/Sprite will make them light, fluffy and just a little bit sweet.
Self raising flour is easy to find in most supermarkets. Self-raising flour is more commonly used in Australian baking.
What is ‘lemonade?’
This is one of the most frequently asked questions when it comes to making these lemonade scones. There is one very important thing to note.
Lemonade in Australian = Schweppes lemonade
Lemonade in America = Sprite
It’s really important that you don’t stray from lemonade/sprite as other soft drinks won’t work.
Can I make these scones savoury?
Short answer – no. These are sweet scones, because of the lemonade/sprite you use. They taste best with cream and jam. I haven’t tried any other variations because I love them just the way they are!
How do I need my dough?
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.
How do I shape my dough for cutting?
You’ll want the height of the dough to be about 4cm or about 1.5 inches – this will help them rise even further.
What do I use to cut my dough?
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!
How do I bake my lemonade scones?
Once you’ve shaped your scones, place them side by side (just touching) in a large baking dish. You need to use a pastry brush to milk wash the top of the scones. They will be baked for 25-30 minutes in a fan forced oven. They should be lightly browned on top.
A good tip for testing them is to lightly tap the tops. If you can hear a ‘hollow’ sound they should be cooked. I’ve found that in some of my older ovens, they cooked unevenly so be wary that they may brown unevenly and cooked unevenly.
How do I serve lemonade scones?
These are best served hot, straight away and with as much cream and raspberry jam as possible! We used to have these with a bit pot of tea for afternoon tea and they are SO, so good!
So my friends, happy scone baking – these are the perfect treat for a high tea, a baby shower, bridal shower or for afternoon entertaining! Serve with a pot of tea, or prosecco if you’re feeling fancy!
Georgie x x
Want more recipes for high tea? Try these;
- Lavender Blackberry Scones with lemon glaze
- Cheese and Chive Savoury Scones
- Flourless Chocolate Torte (for your GF friends!)
- Simple Quiche Recipe
- Mini Vanilla Meringues with Blackberry Pinot Sauce
Easy Lemonade Scones
- 4 1/2 cups self-raising flour, note 1
- 1 1/4 cups heavy whipping cream, cold, (note 2)
- 1 1/2 cups sprite/lemonade, note 3
- 1 tbsp 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 the 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.
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Original Recipe posted May 2018. I have updated this recipe with more information to make cooking them a breeze for you!