Scones Using Lemonade (No Cream)

Scones Using Lemonade (No Cream)

5 from 1 vote

These scones are light, fluffy, and slightly tangy, made without cream. Using lemonade instead of dairy creates a tender texture while keeping the recipe simple and beginner-friendly. Perfect for breakfast, tea, or a quick snack, they can also be customized with fruits, chocolate chips, or citrus zest.

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Prep Time 10

Cook Time 12

Total Time 46

Servings: 8 scones

Course: Breakfast

Cuisine: Breakfast

Calories: 180

Ingredients Equipment Method Notes

Ingredients

2 cups 250 g all-purpose flour
1/4 cup 50 g sugar
2 tsp baking powder
1/4 tsp salt
1/4 cup 60 ml vegetable oil or melted butter
2/3 cup 160 ml lemonade
Optional: 1/2 cup raisins currants, chocolate chips, or citrus zest

Equipment

Large mixing bowl
Whisk or spoon
Baking tray
Parchment paper
Knife or cookie cutter
Measuring cups and spoons

Method

Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
Mix dry ingredients: In a large bowl, combine flour, sugar, baking powder, and salt. Stir well.
Add wet ingredients: Pour in oil and lemonade. Mix gently until just combined; do not overmix.
Optional additions: Fold in raisins, chocolate chips, or citrus zest for extra flavor.
Shape the scones Turn dough onto a floured surface. Pat into a 1-inch thick circle. Cut into 8 wedges or use a cookie cutter.
Bake: Place scones on the tray and bake 12–15 minutes until lightly golden.
Cool and serve: Let scones cool slightly before serving with jam, honey, or a spread of choice.

Notes

Overmixing can make scones tough; mix only until combined.
Use chilled oil or melted butter for a tender texture.
Adjust sugar if your lemonade is very sweet.
For a quick version, drop spoonfuls of dough directly on the tray.
Pair with fresh fruit, yogurt, or a light glaze for extra flavor.