Here is our twist on classic British scones, that uses lemonade to make this a super speedy recipe that results in the lightest, fluffiest and moist scones. Just a few simple ingredients are needed to make Lemonade Scones and you have the perfect sweet treat or addition to an afternoon tea.
This lemonade scones recipe is fool-proof. Just a few ingredients is all you need and you have the most perfect fluffy scones that take just a few minutes to make and then into the oven to rise. They are so easy to make - perfect for a beginner baker and great for getting kids involved.
Top them with clotted cream and jam to keep it traditional, or take a look at our other suggestions below.
Ingredients and substitutions
- Flour - We used self raising flour, as that is what is going to make these lemonade scones rise and make them lovely and fluffy.
- Butter - This is the fat needed in the recipe. You could use cream instead. Make sure you are using cold butter straight from the fridge, as this gives the flaky texture.
- Baking Powder - This just helps to add more rise to the lemonade scones.
- Egg - This is optional, but it helps give the scones a lovely golden top.
- Lemonade - This is the star ingredient and helps the scones to rise evenly. It needs to be carbonated lemonade, not the still type common through North America. Don't worry about getting the most expensive brand - any will do. Lemonade scone do rise slightly less, but the difference is barely noticeable. Lemonade makes scones slightly sweeter, which we love.
A full ingredients list with measurements is in the recipe card below.
How to make lemonade scones - Step by step
Prep: Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
One: Sift the flour into a mixing bowl and add the baking powder and salt.
Add the butter and rub with your fingers to make a crumble consistency.
Two: Add the lemonade (a). Mix to form a workable dough (b).
Three: Put the dough onto a flour dusted surface (a). Roll out to 2cm/1in thick (b).
Four: Use a 6cm/2.5in cookie cutter to cut out 8 disks (a). Put them onto a lined baking tray and brush with whisked egg (b). Only brush the tops - make sure it doesn't drip down the sides.
Five: Bake for 12-14 minutes. Once cooked, cool on a wire rack.
Lemonade scones are best served warm, straight from the oven. If you're not going to eat them right away, you can reheat them in the oven or microwave. Just be careful not to overheat them, or they'll become dry and tough.
Jam and clotted cream is a must when it comes to scones and I know it causes much debate, but we put the cream on first, and then the jam, as the cream acts like butter. Don't be mean either, slather them both on!
You don't have to use jam though, lemon curd works really well and adds a lovely freshness to it. If you want something a little more indulgent, then add some Nutella or Biscoff.
There isn't much that you can change here, as this is a pretty simple recipe. However, if you wanted to make a fruit scone, you could add a little chopped dried fruit to it. We like cherries, apricots and raisins. But careful not to add too much though - about 50g/0.33 cup will be plenty for this recipe.
For a chocolate chip version, just mix in 50g/0.33 cup worth. You can use milk, dark or white chocolate chips.
If you wanted to make a savoury cheese scone, then mix in about 60g/0.66 cup of grated mature cheddar, and then sprinkle a little more on top before they go in the oven.
Store: For ultimate freshness, these lemonade scones are best served and eaten straight away. However, if you do have leftovers then they can be stored in an air tight container for 2 days.
Freeze: You can wrap these individually and then put them in a freezer bag where they will keep for up to 3 months.
Defrost: Leave them to defrost at room temperature.
Reheat: You might want to reheat these slightly before serving. You can do that in an oven for 4-5 minutes.
Frequently Asked Questions
Yes, you can - we have tried several different brands and they all work. Don't waste your money on an expensive brand, as it doesn't make a difference in this lemonade scone recipe. Just be sure to use carbonated and not still lemonade.
Before you put your cutter in the dough, dip it lightly in flour to prevent sticking. Do this in between cutting out each scone.
If your dough seems a bit too sticky, then just add a little more flour until it is easier to handle and roll.
This is possibly because the dough was handled too much. You want to handle it as little as possible. Also, you can put the scones next to each other, touching, on the baking tray as when they touch they help each other to rise.
More oven baked dessert recipes
- 300 g (2.33 cups) Self-raising flour
- 1 teaspoon Baking powder
- 1 pinch Sea salt
- 30 g (1 oz) Butter - cold
- 200 ml (0.75 cups) Lemonade
- 1 Egg - whisked
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Sift 300 g Self-raising flour into a mixing bowl and add 1 teaspoon Baking powder, and 1 pinch Sea salt.
- Add 30 g Butter and rub with your fingers to make a crumble consistency.
- Add 200 ml Lemonade. Mix to form a workable dough
- Put the dough onto a flour dusted surface. Roll out to 2cm/1in thick.
- Use a 6cm/2.5in cookie cutter to cut out 8 disks. Put them onto a lined baking tray and brush with 1 Egg. Only brush the tops - make sure it doesn't drip down the sides.
- Bake for 12-14 minutes. Once cooked, cool on a wire rack.
- Make sure you preheat your oven before you do anything else. The oven needs to be hot when the scones go in, so that you get those golden bits of top, but they are still light and fluffy inside.
- Make sure you sift the flour so there are no lumpy bits.
- If you didn't want to use egg, you could brush the top of the scones with cream instead.
- Make sure you don't overwork the dough, as you will end up with tough dense scones.
- When cutting out the scones, use a sharp cutter. A blunt cutter can compress the edges of the scones, which can prevent them from rising properly. I like to use a round cutter that's about 6cm/2.5in diameter.
- Do not twist the cutter when pressing down on it, as tempting as it might be, if you twist, the sides of the scones gets “smushed” which affects how well they rise.
- You can finish these scones with lemonade off with a dusting of icing sugar before serving.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.