Easy Lemonade Scones
Lemonade scones are light, fluffy, and incredibly easy to make, mainly using self-raising flour, cream, and lemonade soda. I also add lemon zest, and extract for an extra citrusy kick! These quick, no-knead scones pair perfectly with jam, clotted cream, or lemon curd. Simply delicious!
I originally published this recipe in 2012 and have since added new photos and helpful tips.
Lemonade scones are the ultimate fuss-free treat—soft, fluffy, and usually made with just 3 simple ingredients: self-raising flour, heavy cream, and fizzy lemonade. The carbonation works its magic to create a light, airy texture, while the cream adds richness without the need for butter.
While classic lemonade scones are delicious as they are, I took them up a notch by adding lemon zest and a splash of lemon extract for extra citrusy goodness. The result? Exactly what I hoped for—tender, buttery scones with a bright lemon flavor in every bite.
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These cream cones have a slightly sweet flavor and pair perfectly with jam and whipped cream for a classic afternoon tea treat. With no kneading or complicated steps, they’re a quick and foolproof option for homemade scones that taste just as good as traditional versions.
Next time, I’m thinking of tossing in some dried fruit to complement the zesty notes. This might just be my new favorite way to make scones!
Lemonade Scones Ingredients & Tips
- Self-raising flour: Self-raising flour already contains baking powder, giving the scones their lift without needing extra leavening. For the best texture, sift the flour before mixing to aerate it and remove any lumps. If you don’t have self-raising flour, you can make your own by adding 1 ½ teaspoons of baking powder and 1/4 teaspoon of salt to every cup of all-purpose flour.
- Sugar: These lemonade scones are naturally sweet, but a little extra sugar enhances the flavor, promotes browning, and creates a beautiful golden crust. It also helps retain moisture, keeping the scones soft with a delicate, fine texture.
- Cream: Heavy cream (also known as thickened cream) adds richness and moisture, replacing the butter found in traditional scones. Use full-fat cream for the best texture. Avoid overmixing the dough, as this can make the scones dense rather than soft and fluffy.
- Lemonade: Carbonated, sweetened lemonade is the key to light, airy scones. The bubbles help create a soft texture, while the sugar in the lemonade adds subtle sweetness. Stick to well-carbonated brands like Schweppes or Sprite for the best rise. Avoid using fresh lemon juice—it won’t provide the same lift.
- Lemon zest and lemon extract: For an extra burst of citrus flavor, add lemon zest and a touch of lemon extract to the dough. The zest enhances the natural lemony aroma, while the extract intensifies the taste. This simple addition makes the scones even more refreshing and bright, pairing perfectly with jam and cream.
How to make Lemonade Scones
Combine. Just mix in the lemon zest, add the lemonade and lemon extract, and stir gently. Avoid overmixing the dough—too much handling will make the scones dense and chewy instead of light and fluffy.
Cut and Bake. Shape the dough into a 1-inch thick disk, cut into wedges, and brush with cream. Bake at 400˚F for 13-15 minutes until golden brown. That’s it! So easy!
Look at that gorgeous golden crust! The tops crack perfectly, practically begging to be eaten. Serve them warm for the best texture and flavor.
How to Enjoy
There’s nothing better than a warm scone fresh out of the oven, but how you enjoy it makes all the difference!
- Classic Style: Slather your scones with fruit jam, clotted cream, or a generous spoonful of lemon curd for an extra citrusy twist. The bright, tangy curd pairs beautifully with the soft, buttery scone.
- With a Hot Drink: Pair them with a cup of tea, coffee, or even hot chocolate for a cozy treat. Earl Grey or English Breakfast tea complements the citrusy notes beautifully.
- Savory Twist: Skip the jam and serve with butter and a drizzle of honey, or add a slice of cheese for a sweet-savory combo.
- Make it Extra Special: Lightly dust with powdered sugar or drizzle with a simple lemon glaze for a bakery-style touch.
Favorite Baking Recipes
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Easy Lemonade Scones
Recipe Video
Ingredients
- 2 cup self-raising flour, sifted, see note below
- 1/4 cup sugar
- 1/2 cup (125 ml) heavy cream
- 1/2 cup (125 ml) Sprite or any lemon flavored soda
- 1 tbsp lemon zest
- 1/2 teaspoon lemon extract, optional
- 2 tbsp (30 ml) heavy cream, to brush
Instructions
- Preheat oven to 400ºF.
- Sift flour, and sugar in a large mixing bowl. Grate the lemon zest into the flour mixture and mix well. Pour in the carbonated lemonade and lemon extract, then gently stir until just combined. Avoid overmixing to keep the scones light and fluffy.
- Turn out the mixture on the floured surface and bring together. Pat it down to make 1-inch thick disk. Cut into 6 wedges or use a round biscuit cutter. Place on the baking tray and brush with cream.
- Bake for 13-15 minutes until the top is golden. Serve warm with your favorite jam and clotted cream.
Notes
- 2 cup all-purpose flour
- 3 teaspoon baking powder
- 1/2 teaspoon salt
Great scones was easy loved them I think the lemon zest made a good flavour. My husband really liked them.
That is so great Debbie! I love the subtle lemon flavor in the scones. Glad to hear that your husband liked them.
I know this if off topic but I’m looking into starting my own weblog and was wondering what all is needed to get setup? I’m
assuming having a blog like yours would cost a pretty penny?
I’m not very internet savvy so I’m not 100% positive. Any suggestions or advice would be greatly appreciated. Thank you
I LOVE lemonade and I love scones so this is a wonderful marriage. How cute and creative. I will have to give these a try. Thank you! They look beautiful. 🙂
Wow, these look perfect! I would never have thought to use Sprite in scones.
Ha!ha! Holly, I love your words. “Slobber with your favorite jam” and “shove it in your mouth” because you speak like the way people want to eat! When there is something delicious to eat, I don’t politely nip at it, I shove it in my mouth!! Good food is about a sensory experience- the smells, textures, tastes, and sound and sight. I never could understand people who eat like there is nothing special about food.
You write the way I feel like eating when I read one of your recipes. I get a good laugh and a rumbly stomach at the same time!
Thanks Lisa for the compliment. I am with you, when it comes to eat, I don’t nip at it. Sensory experience is important part of enjoying food, thus make people who enjoy them happy. I am glad that my recipes make you laugh. Have a great day!
Here in the UK Sprite is a lemon/lime drink. Lemonade is just… lemon!
Am totally intrigued by this – will have to try!
I like the whimsy of calling them lemonade scones – it’s just fun!
Ive never heard of adding soda to a bread recipe. Although I don’t make it often enough to know it this sounds so easy and looks so pretty.
Tell me though what was with the photo of the food where the directions say to dump the mixture anywhere? I missed something I think.
Nice recipe and pretty photos.
Thanks Vivki. I meant to turn out the dough on to the floured cutting board or table, or wherever you like the dough to form together.
I’m stunned! This is so easy to make. Although this may not be the best of best, but still it’s easy to make and I’m sure it’s better than scones from some stores. I love scones more than muffins or cupcakes and I’ll keep this quick scone recipe for the future!
The texture of this scone is very nice and the flavor is good considering quick and easy type scones. It perhaps won’t be the best scone you have had, but will be easiest to make from scratch with a decent flavor. I liked it okay.
Nice recipe. I think – although I’m not positive – that “lemonade” in Great Britain also mans Sprite (or 7-Up). I, too, hate that “small pea” thing with butter! I usually mix biscuit and pie dough in the food processor – it takes care of that, so I don’t have to! I haven’t tried scones in the food processor, though. Anyway, this is a pretty inventive recipe – love the inclusion of the “lemonade!” Fun recipe – thanks.
I use food processor for my pie dough as well. I must be getting old for the cutting cold butter action. I used to be fine with that. I found it quite interesting to learn about the sprite terminology as I discovered this recipe.