Lemonade Scones

Don't worry, ads are not going to appear on your printed document!

a stack of two ultra thick and fluffy lemonade scones with lemon zest on top and lots of scones in the background

4.80 from 5 votes

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

These lemonade scones are easy 3-ingredient fluffy scones made without cream and 100% vegan. They are easy to make in less 30 minutes for a quick breakfast.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/lemonade-scones-recipe/ or scan the QR code here ➡️

Prep Time15

Cook Time15

Total Time30

Servings: scones

Calories: 247.4kcal

Author: Carine Claudepierre

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

US Customary - Metric

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.

Equipment

Notes

Note 1: Any sweet bubbly drink like 7UP, Schweppes, or even kombucha will work.

Note 2: Any thick liquid cream works like Alpro soy cream, canned coconut cream (shake can before use), or plant-based cashew cream (by Little Island in NZ/AU).

Storage: Store wrapped in a clean kitchen towel for up to 3 days at room temperature.

Nutrition