This lemonade scones recipe is one of the most classic Australian recipes that we revisited with a twist to be dairy-free and vegan friendly.
We are big fans of scones for breakfast, vegan blueberry scones, and chocolate chips scones, and now time to share a more local recipe with these lemonade scones
What Are Lemonade Scones?
Lemonade scones, as their name suggests, are scones made with lemonade.
It’s a popular recipe in Australia and New Zealand. The lemonade adds a sweet flavor to the scones while creating the lightest and fluffiest crumbs.
How To Make Lemonade Scones
All you need to make light and fluffy lemonade scones with lemonade are 4 simple ingredients.
- All-Purpose Flour or self-raising flour.
- Baking Powder – if you used all-purpose flour, add 3 1/2 teaspoon baking powder to the recipe.
- Cream – We used soy cream or canned coconut cream. If you use coconut cream for the can, shake the jar very well before measuring the amount listed in the recipe.
Instructions For 3-Ingredient Scones
Preheat the oven to 350°F (180°C). If you use fan-forced mode, reduce it to 325°F (160°C).
In a large bowl, stir flour and salt. Then add lemonade and cream and stir to combine and form a sticky batter.
Transfer the scone batter to a floured surface, add more flour on top of the dough then knead a few times to bring everything together.
Flatten into a thick disk then use a round cookie shape or scone cutter to cut out 6 scones from the dough.
Baking Lemonade Scones
Line a baking tray with lightly oiled parchment paper.
Slide a spatula under the scones to transfer them to the baking tray, making sure the scones touch one another.
Brush the tops with almond milk to make the scones brown on the outside and slightly crispy.
Bake the scones for about 15 minutes or until fluffy scones forms with a nice golden brown color on top.
Cool down the scones on a wire rack before serving.
Lemonade scones are popular afternoon tea or morning tea delight, often served with tea and topped with jam and cream.
However, you can also serve them with any of your favorite breakfast toppings like:
Store the scones wrapped in a kitchen towel to prevent them from hardening.
Then can be stored at room temperature or in the fridge for up to 4 days.
Frequently Asked Questions
What Kind Of Lemonade Should I Use?
You can use any sparkling drink you want to make this lemonade scone recipe.
It means you can of course use regular lemonade, brands like 7UP, sprite works well or sugar-free lemonade like sprite zero.
Can I Make The Scones Healthier?
You don’t have to use high-sugar lemonade in lemonade scones, you can use healthier alternatives like kombucha to add probiotics to the recipe or simply bubbly water!
The bubbly water or soda water works but won’t add any sweetness to the dough.
What Is The Best Cream To Use?
The authentic lemonade scone recipe uses heavy cream, a thick dairy liquid cream. We prefer to make dairy-free scones, and we used soy cream or canned coconut cream in this recipe.
Did you try this lemonade scone recipe? Share a comment or review below to tell me how it went.
Lemonade Scones Recipe
To brush on top
- 2 tablespoons Almond Milk
Extra to roll dough
- ¼ cup Self-Rising Flour
- Preheat the oven to 395°F (200°C). Line a baking sheet with parchment paper. Slightly oil paper. Set aside.
- Before you start, if you are using canned coconut cream, shake the can before opening and measuring.
- In a large mixing bowl, stir self-rising flour and salt.
- Add the lemonade and cream and stir to combine until the dough is just combined, soft but sticky. If too sticky, add an extra 3-4 tablespoons of flour until soft, still wet but easy to work.
- Slightly flour your work surface, add the dough sprinkle more flour on top, and knead a few times – about 20-30 secs, to bring everything together.
- Flatten into a thick disc (1"/2.5cm) and lightly oil a large round cutter – scone cutter or any round shape cookie cutter.
- Press down and lift up the cutter to release the scone. The dough is sticky, and that's normal. Reoil the cutter between each cutting.
- Use a lightly oiled knife or spatula to slide under each scone and transfer them to the baking sheet.
- Place each scone close to each other, so they have one side that touches another scone.
- Brush the top of each scone with milk then bake them on the center rack for about 15 minutes or until golden brown on top.
- Cool down on a wire rack then serve cold with butter, jam or coconut whipped cream.
- Store wrapped in a clean kitchen towel for up to 3 days at room temperature.