Lemonade Scones with Cream and Jam Recipe

Introduction

These Lemonade Scones are a quick and simple treat made with just three basic ingredients. Light, fluffy, and lightly sweetened by lemonade, they are perfect for a cozy afternoon tea served with cream and jam.

Ingredients

• 3 1/2 cups self-raising flour, plus extra for dusting
• 1 cup thickened cream (heavy cream), not whipped
• 1 cup lemonade
• Whipped cream, for serving
• Jam, for serving

Instructions

1. Step 1: Preheat your oven to 200°C (390°F) or 180°C (fan). Line a baking tray with parchment or baking paper.
2. Step 2: In a large bowl, combine the flour, thickened cream, and lemonade. Mix gently until the flour is mostly incorporated. Avoid overmixing to keep the scones light and tender. The dough will be soft and slightly sticky.
3. Step 3: Turn the dough onto a floured surface and knead gently 3 to 5 times to bring it together. Then pat the dough into a disc around 2.5 cm (1 inch) thick.
4. Step 4: Using a 6 cm (2.5 inch) round cutter, press straight down without twisting to cut out rounds. Flour the cutter between cuts to prevent sticking.
5. Step 5: Lift the scones carefully with a knife or spatula (try to avoid touching the sides) and place them on the tray close together; this helps them rise evenly.
6. Step 6: Lightly brush the tops of the scones with milk to help them brown nicely.
7. Step 7: Bake in the preheated oven for about 15 minutes until golden on top. Remove and place on a wire rack to cool slightly. Cover with a tea towel to keep the tops soft.
8. Step 8: Serve warm with plenty of whipped cream and your favorite jam alongside a cup of tea.

Tips & Variations

• Use sparkling lemonade for an extra light texture.
• If you don’t have self-raising flour, combine plain flour with baking powder—1 tablespoon baking powder per cup of flour works well.
• For a citrus twist, add a teaspoon of lemon zest to the dough.
• Make mini scones by using a smaller cutter, baking for slightly less time.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. To freshen, warm them briefly in the oven before serving. Scones can also be frozen; thaw and warm gently when ready to eat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular soda instead of lemonade?

Yes, you can substitute with lemon-lime soda or any clear lemon-flavored soft drink. Avoid diet or sugar-free versions as they might affect the flavor and texture.

Why shouldn’t I overmix the dough?

Overmixing develops the gluten in the flour, which can make scones tough and dense instead of light and fluffy. A gentle mix just until combined is best.

Lemonade Scones with Cream and Jam Recipe

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★★★★★

4.4 from 67 reviews

• Author: Sophie
• Total Time: 25 minutes
• Yield: Approximately 12 scones 1x
• Diet: Vegetarian

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Description

These Lemonade Scones are a simple and delicious treat made from just three ingredients: self-raising flour, thickened cream, and lemonade. Light, fluffy, and slightly tangy, these scones are perfect for afternoon tea, topped with whipped cream and jam for a classic indulgence.

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Ingredients

Scale 1x2x3x

Scones

• 3 1/2 cups self-raising flour, plus extra for dusting
• 1 cup thickened cream (heavy cream), not whipped
• 1 cup lemonade

Topping

• Whipped cream
• Jam
• Milk (for brushing tops)

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Instructions

1. Preheat Oven: Preheat your oven to 200°C (390°F), or 180°C if using a fan-forced oven. Line a baking tray with baking or parchment paper for easy cleanup and to prevent sticking.
2. Mix Ingredients: In a large bowl, combine the self-raising flour, thickened cream, and lemonade. Mix gently until the flour is mostly incorporated. Be careful not to overmix, as overmixing will make the scones dense. The dough should be soft and fairly sticky.
3. Shape Dough: Turn the dough out onto a floured surface. Knead gently just 3 to 5 times to bring the dough together, then pat it into a disc approximately 2.5 cm (1 inch) thick.
4. Cut Scones: Use a 6 cm (2.5 inch) round cutter to cut out rounds of dough. Press the cutter straight down without twisting and flour the cutter between uses to prevent sticking.
5. Arrange on Tray: Using a knife or similar tool, carefully lift the scones (avoiding picking them up by the sides to keep their shape) and place them close together on the prepared tray, allowing them to slightly touch. This helps them rise evenly.
6. Brush Tops: Lightly brush the tops of the scones with milk to help them brown beautifully during baking.
7. Bake Scones: Bake in the preheated oven for about 15 minutes or until the scones turn golden on top. Once baked, transfer them to a wire rack to cool slightly. Cover with a tea towel to keep the tops soft and prevent crustiness.
8. Serve: Serve the scones warm with generous amounts of whipped cream and jam, perfect with a cup of tea.

Notes

• Note 1: You can substitute self-raising flour with plain flour plus baking powder, at about 1 tablespoon of baking powder per cup of flour.
• Note 2: Use a clear, lemon-flavored soda or lemonade for the best flavor; avoid overly sweet or artificially flavored types.
• Note 4: Avoid twisting the cutter when cutting scones to ensure they rise evenly rather than spreading out.
• Note 5: Brushing the tops with milk adds a nice golden color during baking.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Baking
• Method: Baking
• Cuisine: British

Keywords: lemonade scones, easy scones, 3 ingredient scones, quick baking recipe, fluffy scones, afternoon tea, cream and jam scones