These Lemonade Scones are easy 3-ingredient fluffy scones made without cream and 100% vegan. They are easy to make in less than 30 minutes for a quick breakfast.
We are big fans of scones for breakfast, vegan blueberry scones, Banana Scones, and chocolate chip scones, and now it’s time to share a more local recipe with these lemonade scones.
Lemonade scones, as their name suggests, are made with lemonade as a main ingredient. Lemonade makes the scones’ crumb ultra fluffy and adds sweet, lemon flavor to the dough. It’s a popular recipe in Australia and New Zealand, but the classic recipe calls for dairy cream.
I adapted the recipe to be vegan, using only plant-based ingredients, but not only. I also reworked the original recipe, changing how you roll and cut the scones for ultra-fluffy thick scones. I also had a special ingredient, lemon zest, which makes the scones so flavorsome.
Ingredients and Substitutions
- Self-Rising Flour – This is my favorite flour to make quick and easy baked goods. It’s a combination of all-purpose flour and baking powder. To make yours at home, stir 1 cup of flour with 2 teaspoons of baking powder.
- Lemonade – I am using organic low-sugar lemonade, but you can also use homemade lemonade or try my strawberry pink lemonade recipe for these scones.
- Canned Coconut Cream – Shake the can before opening, then measure the amount the recipe calls – scroll down below for measurements. You can also use soy cream or any plant-based vegan cream you love.
- Optional – Grate some lemon zest for a boost of lemon flavor in your scones.
How To Make Lemonade Scones
- In a large mixing bowl, add self-rising flour, lemonade, and coconut cream. Stir with a silicone spatula until the dough forms, it should be a bit sticky.
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Set aside.
- Transfer the scone batter to a floured surface, add more flour on top of the dough then knead a few times to bring everything together.
- Flatten into a thick disk with your hands. Then use a round cookie shape or scone cutter to cut out scones from the dough.
- You won’t be able to cut out more than two or three scones. Then, form a ball with the remaining dough, press again, and cut out more scones. You should be able to form 6 scones in total.
- To get a golden brown crust on top of your scones, I recommend you brush the tops with coconut cream.
- Bake the scones for about 15 minutes at 400°F (200°C) until fluffy scones form with a nice golden brown color on top.
- Cool down the scones on a wire rack before serving.
Tips for Perfect Scones
- Shake the Coconut Cream Can: Before you start, shake the can of coconut cream before opening and measuring.
- Don’t overwork the dough: Overworking the dough can lead to dense scones. Use a light touch when mixing the ingredients and stop once the dough just comes together. You can use a butter knife instead of a spoon to minimize handling.
- Don’t roll the dough: To make ultra fluffy scones, don’t use a roller pin, press the dough by hand.
Flavor Variations
You can transform this sweet scone recipe into many different versions by adding some ingredients to the batter:
- Dark Chocolate Chips for Chocolate Chip Scones.
- Chopped Dates for Date Scones.
- Sultanas for Raisin Scones
Serving
Lemonade scones are a popular afternoon tea or morning tea treat, often served with tea and topped with jam and cream.
However, you can also serve them with any of your favorite breakfast toppings like:
- Peanut butter
- Baby jam or strawberry jam
- Fresh fruits like strawberries
- Whipped coconut cream frosting or Vegan Whipped Cream
Storage Instructions
Store the scones wrapped in a kitchen towel to prevent them from hardening. They can be stored at room temperature or in the fridge for up to 4 days.
Frequently Asked Questions
You can use any sparkling drink you want to make this lemonade scone recipe. I tried Kombucha, ginger or lemon flavors are great. It means you can, of course, use regular lemonade, brands like 7UP or Sprite. You can use sugar-free sparkling lemonade as well.
You don’t have to use high-sugar lemonade in lemonade scones. You can use healthier alternatives like kombucha to add probiotics to the recipe or simply bubbly water!
The bubbly water or soda water works but won’t add sweetness to the dough.
The classic lemonade scone recipe uses heavy cream, a thick dairy liquid cream. We prefer to make dairy-free scones, and we used soy cream or canned coconut cream in this recipe.
More Scone And Bread Recipes
If you like bread and scones, you’ll love these other recipes!
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Lemonade Scones
Ingredients
- 2 ¼ cups Self-Rising Flour - + 1/4 cup more for shaping the dough
- ½ cup Lemonade - (note 1)
- ½ cup Canned Coconut Cream - (note 2) + 2 extra tablespoons to brush on top of the scones
Optional
- 1 tablespoons Lemon Zest
Instructions
- Preheat the oven to 395°F (200°C). Line a baking sheet with parchment paper. Slightly oil paper. Set aside.
- Before you start, shake the can of coconut cream before opening and measuring.
- In a large mixing bowl, stir self-rising flour lemonade and cream and stir to combine until the dough is just combined, soft but sticky.
- If too sticky, add an extra 3-4 tablespoons of flour until soft, still wet but easy to work.
- Slightly flour your work surface, add the dough sprinkle more flour on top, and knead a few times – about 20-30 secs, to bring everything together.
- Flatten into a thick disc (1"/2.5cm) and lightly oil a large round cutter – scone cutter or any round shape cookie cutter.
- Press down and lift up the cutter to release the scone. The dough is sticky, and that's normal. Reoil the cutter between each cutting.
- Use a lightly oiled knife or spatula to slide under each scone and transfer them to the baking sheet.
- Place each scone close to each other, so they have one side that touches another scone.
- Brush the top of each scone with milk then bake them on the center rack for about 15 minutes or until golden brown on top.
- Cool down on a wire rack then serve cold with butter, jam or coconut whipped cream.
I can’t wait to try this recipe as well as the other variations. Have you tried making the scones with almond flour or any other flour? I’m just curious.
To use almond flour, you need a different recipe, which luckily I have also made ;). Try my Almond Flour Scones, you can add some lemon extract and lemon zest to make them lemony
Hi instead of rising flour , can you use almond flour for this recipe?
No, sorry, this recipe doesn’t work with almond flour.
Genius. I’m loving all of your short ingredient list, oil-free recipes! Again, genius!
Oww, thank you!!
Question, would gluten-free flour work?
Possibly, if you have one you trust. I’ve tried several with very different results so I’m hesitant to give a blank check to all GF flour blends.
I made these with coconut milk
The first time I have made scones that we can eat and enjoy
And I am 74 years old
Thankyou
Oh I’m so happy you liked them!!
Could you make these in an air fryer?
I haven’t tried, but it should work. Reduce the baking time by about 20%, so down to 12 minutes instead of 15 minutes.
What are the amounts of flour,lemonade & coconut milk
In the recipe card! Hit the Jump To Recipe button, the Table of Content or the button in the Substitution section to jump there. Or just scroll above this comment section.
Can I use Gluten Free flour with these?
I haven’t tried with gluten-free flour, so I can’t guarantee it’ll work. In my experience, the blends used by different brands behave very differently, so it’s difficult to give a broad recommendation.
Can do it whit GF Mix or will it be necessary make some adjustments to the flour measurement?
Hi you could try all purpose (plain)gluten free flour with 1 or 2 tea spoons of baking powder for the rise. This is what I use for cakes for my granddaughter. Hope it helps
I haven’t tried this recipe with gluten-free flour. I think it might work if it contains gum, but it might be quite a bit denser.
Delicious, it reminds me of the scones I was eating as a kid. My hubby couldn’t believe me when I told him it was vegan.