Lemonade scones are a wonderfully simple and refreshing twist on classic scones, using lemonade as a substitute for cream or milk. This no cream recipe yields tender, lightly sweet scones with a bright citrus flavor, perfect for an easy tea-time treat or breakfast snack.
Ingredients
- 2 cups (250g) all-purpose flour, sifted
- 1/4 cup (50g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (120ml) lemonade (carbonated lemon soda, chilled)
- 1/4 cup (60ml) vegetable oil or melted unsalted butter
- 1 large egg
- 1 tsp lemon zest (optional for extra lemon flavor)
- 1 tsp vanilla extract (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, beat the egg lightly. Add the chilled lemonade, vegetable oil or melted butter, lemon zest, and vanilla extract, mixing to combine.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Do not overmix; the dough should be slightly sticky but hold together when pressed.
- Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 1-inch (2.5 cm) thick. Avoid kneading too much to keep the scones tender.
- Using a sharp knife or a bench scraper, cut the dough into 8 equal wedges. Transfer the wedges to the prepared baking sheet, spacing them about 1 inch apart.
- Optional: Brush the tops lightly with a bit of lemonade or milk substitute to encourage browning.
- Bake in the preheated oven for 12–15 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly before serving.
Tips
- Substitution for lemonade: If you can’t find carbonated lemonade, use non-carbonated lemon soda or a mix of lemon juice and sparkling water for a similar effect.
- Oil vs. Butter: Vegetable oil keeps scones moist and tender, but melted butter adds richness and flavor. Use whichever you prefer or have on hand.
- Don’t overmix: Overworking the dough develops gluten and makes scones tough. Mix just until ingredients come together.
- Chilling the dough: This recipe works well without chilling, but if your kitchen is warm, refrigerate the dough for 15–20 minutes before shaping to make handling easier.
Serving Suggestions
Lemonade scones are delicious served warm with a spread of butter and your favorite jam or marmalade. For a classic British touch, add clotted cream or whipped cream on top. They also pair beautifully with a cup of hot tea, especially Earl Grey or green tea, balancing the citrus notes. For a light brunch, serve alongside fresh fruit or a simple yogurt parfait.
Variations
You can easily customize this lemonade scone recipe to suit your taste or occasion:
- Blueberry Lemonade Scones: Fold in 1/2 cup fresh or frozen blueberries gently into the dough before shaping.
- Lemon Poppy Seed: Add 1 tablespoon poppy seeds to the dry ingredients for a nutty crunch and extra texture.
- Glazed Lemonade Scones: After baking, drizzle a simple glaze made from powdered sugar and lemon juice over the warm scones for extra sweetness and shine.
- Herb and Cheese: For a savory twist, omit sugar and lemon zest, add 1/2 cup grated sharp cheddar and 1 tablespoon chopped fresh herbs like chives or thyme.
Storage and Reheating
Store cooled lemonade scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the scones wrapped individually in plastic wrap and placed inside a freezer bag for up to 3 months. To reheat, thaw at room temperature and warm in a 350°F (175°C) oven for 5–7 minutes or microwave for 15–20 seconds for a quick refresh. Avoid reheating multiple times as it dries the scones out.
Frequently Asked Questions
Can I use regular lemon juice instead of lemonade?
Using lemon juice alone won’t provide the same leavening or sweetness as lemonade, which contains sugar and carbonation. If substituting, combine lemon juice with sparkling water and add extra sugar to maintain balance and rise.
Why is there no cream in this scone recipe?
This recipe uses lemonade as a liquid to create a lighter, more citrus-forward scone without the richness of cream. It’s a great option for those avoiding dairy or wanting a less heavy scone.
Can I make these scones gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free baking blend that includes xanthan gum or another binder. The texture may be slightly different but still delicious.
What type of lemonade works best?
Carbonated lemonade or lemon soda works best as it adds lift and a subtle sweetness. Avoid overly sweetened or flavored varieties that might overpower the delicate lemon flavor.
How do I know when scones are done baking?
They should be golden brown on top and a toothpick inserted in the center should come out clean or with just a few moist crumbs. Overbaking makes scones dry, so watch carefully from the 12-minute mark.
Can I add mix-ins like chocolate chips or nuts?
Absolutely! Fold in about 1/2 cup of your favorite mix-ins gently into the dough after combining wet and dry ingredients. Adjust baking time slightly if needed.
Lemonade scones offer a bright, tender alternative to traditional cream-based recipes, perfect for a quick and flavorful homemade treat. Try the variations or enjoy them classic with your favorite spreads for a delightful snack or breakfast.
Related
- Quick Fall Inspired Fujifilm X100VI Recipes Under 30 Minutes
- Fall Inspired Fujifilm X100Vi Recipes Without Nuts to Try Today
- Montmorency Cherry Jam Recipes with Pectin for Perfect Results