These fluffy lemonade scones are made with just three ingredients and no fuss. Quick, easy, and perfect for morning tea or a last-minute sweet treat.
If you’ve never made scones with lemonade before, you’re in for a treat. These are fluffy, light, and ridiculously easy — no rubbing in butter, no fancy techniques, just three ingredients and about 20 minutes in the oven.
This recipe is perfect for when you want to whip up something impressive for morning tea but can’t be bothered with the fuss. And yes, it works every time.
Why you’ll love this recipe
Perfect for guests or last-minute baking: Always a crowd-pleaser (especially with jam and cream).
Just 3 ingredients: Yep, that’s it. No eggs, no butter – just pantry basics.
No pastry skills needed: Mix, pat, cut, bake. Couldn’t be easier.
Quick to make: From mixing bowl to warm scone in under 30 minutes.
Fluffy and foolproof: The lemonade gives them a beautiful lift and light texture.
How to make lemonade scones
- Preheat your oven
Heat your oven to 200ºC (fan-forced). Line a baking tray with baking paper and set it aside.
- Mix the dough
In a large mixing bowl, add the self-raising flour, cream and lemonade. Stir until just combined – don’t over-mix. The dough will be sticky and soft.
- Knead (gently)
Lightly flour your benchtop, tip the dough out, and gently knead it for about 1 minute to bring it all together. Be kind to your dough – overworking it can make the scones tough.
- Shape and cut
Flatten the dough with your hands until it’s about 3cm thick. Use a round 5cm cutter (or the rim of a glass) to cut out your scones. Press straight down – no twisting – so they rise evenly.
- Bake
Place the scones onto your prepared tray, just touching each other (this helps them rise tall and stay soft). Brush the tops with a little milk or cream.
Bake for 15–20 minutes or until golden on top.
- Serve
Best served warm, straight from the oven with jam and whipped cream – or with lashings of butter.
Lemonade scones
Description
These fluffy lemonade scones are made with just three ingredients and no fuss. Quick, easy, and perfect for morning tea or a last-minute sweet treat.
Ingredients
3 cups self-raising flour
1 cup cream
1 cup lemonade
Instructions
- Preheat the oven to 200ºC. Line a baking tray with baking paper.
- In a large bowl, combine the flour, cream and lemonade. Mix until it all comes together.
- On a clean bench surface, sprinkle an little extra flour. Scoop the dough out onto the surface and gently knead for 1 minute.
- Flatten out until the dough is about 3cm thick. You can just use your hand to do this.
- Using a 5cm cutter, or even a glass if you don’t have a cutter, cut circles out of the dough, and place each scone onto the prepared tray. Brush each with a little milk, or even cream (if you have leftover).
- Place into the oven and bake for 15 to 20 minutes, or until golden. Serve with cream and jam, or lashings of butter.
Nutrition
- Serving Size: 12
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