These Lemonade Scones are easy 3-ingredient fluffy scones made without cream and 100% vegan. They are easy to make in less than 30 minutes for a quick breakfast.
We are big fans of scones for breakfast, vegan blueberry scones, Banana Scones, and chocolate chip scones, and now it’s time to share a more local recipe with these lemonade scones.
Lemonade scones, as their name suggests, are made with lemonade as a main ingredient. Lemonade makes the scones’ crumb ultra fluffy and adds sweet, lemon flavor to the dough. It’s a popular recipe in Australia and New Zealand, but the classic recipe calls for dairy cream.
I adapted the recipe to be vegan, using only plant-based ingredients, but not only. I also reworked the original recipe, changing how you roll and cut the scones for ultra-fluffy thick scones. I also had a special ingredient, lemon zest, which makes the scones so flavorsome.
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Lemonade Scones
Ingredients
- 2 ¼ cups Self-Rising Flour - + 1/4 cup more for shaping the dough (note 1)
- ½ cup Lemonade - (note 2)
- ½ cup Canned Coconut Cream - (note 3) + 2 extra tablespoons to brush on top of the scones
Optional
- 1 tablespoons Lemon Zest
Instructions
- Preheat the oven to 395°F (200°C). Line a baking sheet with parchment paper. Slightly oil paper. Set aside.
- Before you start, shake the can of coconut cream before opening and measuring.
- In a large mixing bowl, stir self-rising flour 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.
Notes
Nutrition
Ingredients and Substitutions
- Self-Rising Flour – This is my favorite flour to make quick and easy baked goods. It’s a combination of all-purpose flour and baking powder. To make yours at home, stir 1 cup of flour with 2 teaspoons of baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.
- Lemonade – I am using organic low-sugar lemonade, but you can also use homemade lemonade or try my strawberry pink lemonade recipe for these scones.
- Canned Coconut Cream – Shake the can before opening, then measure the amount the recipe calls – scroll down below for measurements. You can also use soy cream or any plant-based vegan cream you love.
- Optional – Grate some lemon zest for a boost of lemon flavor in your scones.
How To Make Lemonade Scones
- In a large mixing bowl, add self-rising flour, lemonade, and coconut cream. Stir with a silicone spatula until the dough forms, it should be a bit sticky.
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Set aside.
- 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 with your hands. Then use a round cookie shape or scone cutter to cut out scones from the dough.
- You won’t be able to cut out more than two or three scones. Then, form a ball with the remaining dough, press again, and cut out more scones. You should be able to form 6 scones in total.
- To get a golden brown crust on top of your scones, I recommend you brush the tops with coconut cream.
- Bake the scones for about 15 minutes at 400°F (200°C) until fluffy scones form with a nice golden brown color on top.
- Cool down the scones on a wire rack before serving.
Tips for Perfect Scones
- Shake the Coconut Cream Can: Before you start, shake the can of coconut cream before opening and measuring.
- Don’t overwork the dough: Overworking the dough can lead to dense scones. Use a light touch when mixing the ingredients and stop once the dough just comes together. You can use a butter knife instead of a spoon to minimize handling.
- Don’t roll the dough: To make ultra fluffy scones, don’t use a roller pin, press the dough by hand.
Flavor Variations
You can transform this sweet scone recipe into many different versions by adding some ingredients to the batter:
- Dark Chocolate Chips for Chocolate Chip Scones.
- Chopped Dates for Date Scones.
- Sultanas for Raisin Scones
Serving
Lemonade scones are a popular afternoon tea or morning tea treat, often served with tea and topped with jam and cream.
However, you can also serve them with any of your favorite breakfast toppings like:
- Peanut butter
- Baby jam or strawberry jam
- Fresh fruits like strawberries
- Whipped coconut cream frosting or Vegan Whipped Cream
Storage Instructions
Store the scones wrapped in a kitchen towel to prevent them from hardening. They can be stored at room temperature or in the fridge for up to 4 days.
Frequently Asked Questions
You can use any sparkling drink you want to make this lemonade scone recipe. I tried Kombucha, ginger or lemon flavors are great. It means you can, of course, use regular lemonade, brands like 7UP or Sprite. You can use sugar-free sparkling lemonade as well.
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 sweetness to the dough.
The classic 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.
More Scone And Bread Recipes
If you like bread and scones, you’ll love these other recipes!
Could condense milk be used instead of coconut cream ? allergy to coconut
Probably, but it will be sweeter. The best coconut-free option would be soy cream, plant-based cream some are made of rice or oats.
Hi Carine,
I’m in the UK and we don’t use the cup measuring system. I’ve tried to find out what the measurements are in either ounces or grammes but I’m finding that the cups could be different measures which just confuses the situation!
Click the metric button before the list of ingredients, it will convert the recipe from cups to grams/ml.
Can you use yoghurt as a substitute to coconut cream. I am gluten free so will be using gf flour.
Yes, they will be even fluffier! Don’t forget to use the gluten-free converter to make them gluten-free as a 1:1 swap won’t work ! You need to tweak the recipe a little using my converter to avoid a rocky texture.
where are the quantities. I cannot see them
Scroll up ! Or click the jump to recipe button on top of the page.
So easy and really delicious. I found it to be more biscuit-like in texture, but loved it nonetheless.
Thanks a lot!
As a widower, I am now planning to make my own bread and to get back to doing more home cooking. The lemonade scone recipe sounds so good. Cannot wait to get started.
Thank you
I really look forward to hear your feedback on those!
Would sparkling water be a suitable substitute. Don’t want the sugar from lemonade.
You can, but they won’t have any flavor.
the lemonade is natural, or is a drink un You country. if si natural how many do You use for 1/2 cup of lemonade. thanks
Lemonade is a bubbly drink made of sparkling water, lemon juice and sugar. The recipe use this as an ingredient.
I can’t wait to try this recipe as well as the other variations. Have you tried making the scones with almond flour or any other flour? I’m just curious.
To use almond flour, you need a different recipe, which luckily I have also made ;). Try my Almond Flour Scones, you can add some lemon extract and lemon zest to make them lemony
Hi instead of rising flour , can you use almond flour for this recipe?
No, sorry, this recipe doesn’t work with almond flour.