Lemonade Scones 3 Ingredients

This is the faster way to make classic scones which call for butter to be rubbed or blitzed into flour. Lemonade Scones rise ever so slightly less, but the difference is barely noticeable!

Lemonade Scones

Scones are as Australian as Meat Pies and Lamingtons. Made the traditional way, butter is rubbed into flour using your fingers – or a food processor. Not particularly difficult, but it does take time, calling for fridge cold butter to be diced into cubes. I don’t know who discovered this genius shortcut way of making scones, but I am forever indebted to them. Sometimes I do enjoy taking the time to make scones the traditional way. But I usually make these Lemonade Scones which honestly come out so similar and yet take less than half the time to make. If you’ve never tried these before, you’re honestly going to be amazed. Seriously AMAZED!

Scones are an afternoon tea favourite in Australia, brought to our shores when the British settled here just over 200 years ago. It’s a regular at quaint tea houses, especially in the countryside, and at local bake sales!

A comparison of the classic Aussie scone recipe with this New York Times Biscuits recipe is all it takes to verify that they are indeed made the same way – just used for different purposes. 🙂 Lemonade Scones are slightly more different because they are a touch sweeter than classic scones.

What you need for Lemonade Scones

Here are the 3 ingredients you need: Schweppes and Kirks Lemonade are the two brands I use. I’ve made it with “no frills” too and it worked fine, so I am pretty sure any lemonade brand should be fine. Sprite and 7 Up also work – tried it and it comes out exactly the same!

How to make Lemonade Scones

Just dump the flour, cream and lemonade into a bowl, mix, turn out onto board, cut out scones and bake. Yep. That’s it. Really!

Lemonade Scones – Tips!

Few tips to share to ensure your scones come out soft and fluffy every time!!

Less dough handling = fluffier scones. So only mix the batter until the flour is almost fully incorporated (ie can still some flour), then scrape onto work surface and knead as few times as possible to bring together into a disc shape with a pretty smooth surface (I aim for 5 kneads, 8 is ok). Do not twist the cutter – press the cutter straight down and up, resist the urge to twist! If you twist, the sides of the scones gets “smeared” which affects how well they rise. Avoid touching sides of scones – use a big kitchen knife or similar to transfer scones to tray to avoid touching the sides of the scones. Place so they’re touching each other ever so slightly – because they help each other rise (isn’t that just so sweet? 😍) Don’t be tight with the jam and cream – there’s nothing sadder than running out of cream mid scone scoffing!!

Whether Lemonade Scones or traditional made scones, they are best served warm but MUST be served with copious amounts of cream and jam. There’s just really no getting around that part. It’s like having a grilled cheese sandwich without cheese. It just ain’t right. Just saying.😇 – Nagi x