Lemonade Scones are lemonade and Greek yogurt simple version scone recipe made in no time! Enjoy warm classic scones with clotted cream and favourite jam with afternoon tea or for Sunday breakfast.
It was so much easier to make this batch of easy and tasty scones than writing about them. The first question that popped out is the difference between British and American scones. So, I found out that British are smaller and round. American are triangular and large. Our first edible flower version , was American, dear friends!
As we fell in love with lemonade version, our research showed them to be Australian, really easy and ideal for sweet version loaded with jam and clotted cream. However, you may use soda water instead of Schweppes, 7up, Perrier lemon or Sanpellegrino Limonata.
Ones made with soda water are great for savoury versions while lemonade version is great to indulge sweet ones.
Where did Lemonade Scones come from?
This famous Australian recipe for scones was invented decades ago by a rural country women’s association.
Where did scones originally come from?
Scones originate from the Scottish ‘bannock’, which is derived from the Gaelic for cake and made using a thin, round, flat combination of oats and wheat flour.
As you may have noticed, I decided to chop some cold butter for better rise and used Greek yogurt instead of heavy cream. It makes these tasty scones quite light, and we are easy on building up clotted cream with teaspoon and black cherry jam to enjoy for breakfast. Heaven!
The most important thing about making the dough is that you don’t overdo it. It needs just a little work: until the dough starts to come together.
For more tips go to Foodandwine ( link )
How to make lemonade scones?
Once you measure all the ingredients, quickly knead them all in the bowl, turn on the working surface and put the dough together, forming a disc shape. Cut rounds with scone cutter or glass, one inch in diameter.
Don’t twist the glass. Let the scones rise easy on all the sides once on your baking tray. Lemonade scones rise quickly and this recipe save your time since lemonade supports raising. If you cut rounds, you may quickly fold the remaining dough and cut the shapes again, so this scones recipe is very budget friendly. When you place your cutouts on the baking tray, brush them with milk and let the oven do the rest of the work.
We love having our scones warm because clotted cream melts in the middle and mixes amazingly with our favourite jam for the best results.
So, before you scroll to the details, here are some interesting facts that may help you during the process:
Can you use milk instead of heavy cream or yogurt in scones?
There’s a simple substitution that will allow you to make delightful, ultra-tender scones without cream. Swap butter and milk for heavy cream in any basic scone recipe, so you can always bake these classic treats — no matter what kind of dairy is in your fridge.
For 7 substitutes for heavy cream go to allrecipes .
What is the best way to store homemade scones?
Home-made scones generally last 2-3 days stored in an airtight container and placed in a kitchen cupboard or larder. Any longer and they can become a bit dry. If storing scones in the fridge they will last for about a week.
Can lemonade scones be frozen?
Yes, scones freeze well. Let them cool before freezing. Place in a resealable bag or airtight container to protect from freezer burn (a sheet of waxed or parchment paper between them isn’t a bad idea to keep them from sticking to one another). Use them within 3 months.
Is it better to freeze scones baked or unbaked?
If you want your scones to keep in the freezer for a longer period of time, then freezing them from baked is a better option because they will last for 3 months compared to 3 weeks for unbaked scones.
- 3 cups all purpose flour
- 2 ½ Tbsp baking powder
- 1 cup Greek yogurt
- 2 Tbsp cold unsalted butter, chopped
- 1 cup Lemonade
- Milk to brush the scones before baking
- Clotted cream and your favourite jam to fill the scones once ready to serve
Preheat the oven to 180 C/ 356 F.
Cover sheet pan with parchment paper and leave aside.
In a large bowl, quickly combine flour, baking powder, Greek yogurt, butter, and lemonade. Don't overmix. Just roughly combine and dump it on lightly floured surface
Knead several times to get the dough together.
Gently pat into disc shape, 1 inch thick.
Use 1 inch wide cutter to cut the circles or cut the squares using sharp knife.
Use spatula or knife to transfer your scones to sheet pan. Place them to slightly touch each other.
Brush the scones with milk and bake for 19 – 20 minutes until golden on the top.
Take the pan out,cool the scones for a while and serve them warm with clotted cream and jam.
Note: make sure not to twist the cutter when cutting the circles. Twisting them prevents rising!