I have a friend… we’ll call her ‘P.’ P is a wonderful person – great mum, incredibly kind and generous, an expert Monopoly player (a very important quality to have)… but there is one thing P can’t do.
P can’t bake. At all. It’s bad. Burnt, undercooked, uncooked, flat, runny, sticky… P just can’t get it right. She really does try though.
So naturally I sent her this Lemonade Scones recipe and told her she should try it for an upcoming brunch she was hosting. I figured if P could do it, anyone could.
Peeps….. she made beautiful Lemonade Scones. Perfect scones. She was so happy and her guests were probably so happy too (not having to ‘endure’ a burnt muffin for the sake of friendship = happiness).
What I’m saying is these Lemonade Scones are soooo easy to make. Foolproof and only 3 ingredients (4 if you add optional lemon zest). Best of all, the ingredients are pantry staples so you may just be minutes away from eating scones made with lemonade topped with jam and whipped cream.
Why Lemonade in Scones?
The fizziness of lemonade helps the scones rise and makes them sweeter.
Why Lemonade Scones with 3 Ingredients?
The cream takes the place of the butter and milk… so you only need lemonade, flour and cream, making these lemonade scones with only 3 ingredients. (Okay I cheated a bit and added an optional fourth ingredient: lemon zest to make the scones fragrant.)
What Kind of Lemonade Should Be Used in Lemonade Scones?
‘Lemonade’ is a clear, fizzy, bottled drink. If you’re over there saying ‘What???? Lemonade is yellow and has no fizz’ then you will need to look for something other than what you think of as lemonade for this recipe. If you don’t have clear, fizzy lemonade where you live, use Sprite (if it is available to you).
How to Make Lemonade Scones – Step-by-Step Tutorial
These scones made with lemonade are seriously so easy you might cry (big fat tears of joy). Let me show you how to make them…
Step 1. Preheat the oven to fan assisted 180C / 200C / 400C / gas 6.
Step 2. Mix together flour, cream, lemonade and lemon zest (if using) until just combined into a soft dough. (Please do not overmix.)
Step 3. Transfer the dough onto a lightly floured surface and pat out till the mixture is about 2cm thick. Cut out 6cm rounds using a pastry cutter. Reform the trimming and cut out a few more.
Step 4. Place the scones onto a lightly oiled and lined baking tray, 15-18 mins, until cooked through. (Optional step here: Brush the top of the scones with milk or egg before baking to add a golden colour.)
What to Serve with Lemonade Scones
Let Lemonade Scones cool and serve with:
- Strawberry Rhubarb and Basil Jam
- Raspberry and Rose Water Jam
- Whipped cream
- Peanut butter
- … or any combination.
How to Modify Lemonade Scones
Lemonade Scones have a good base that you can modify to your liking. A few ideas:
- Add chocolate chips
- Add dried fruit (Lemonade Scones with dates is a good choice; you could also use raisins, sultanas etc.)
- Use ginger beer instead of lemonade
These scones made with lemonade are seriously so easy and so good. Do try them – they’ll easily become a new favourite.
Thank you for reading my Lemonade Scones recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for supporting Recipes from a Pantry, UK food blog.
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- 450 g self-raising flour
- 250 ml double heavy cream
- 250 ml cold fizzy lemonade
- 0.5 tsp lemon zest optional – not necessary but makes the scones fragrant
- Preheat the oven to fan assisted 180C / 200C / 400C / gas 6.
- Mix together flour, cream, lemonade and lemon zest if using until just combined into a soft dough. (Please do not overmix.)
- Then transfer the dough onto a lightly floured surface and pat out till the mixture is about 2cm thick. Cut out 6cm rounds using a pastry cutter. Reform the trimming and cut out a few more.
- Place the scones onto a lightly oiled and lined baking tray, 15-18 mins, until cooked through.
- Let cool before serving.