Plated Lemonade Scones without Cream

Cream-Free Secret! Ultra-Moist Lemonade Scones (5-Star!)

Craving moist, melt-in-your-mouth scones but missing cream? Look no further! This unique recipe uses refreshing lemonade as a secret weapon, creating tender, flavourful lemonade scones with no cream.

Surprised? You won’t be after one bite! This simple yet ingenious swap delivers all the richness you love with a subtle hint of sweetness.
Perfect for breakfast, brunch, or satisfying afternoon cravings, these cream-free lemonade scones are guaranteed to become your new favorite treat. Ready to experience the magic? Let’s bake!

Plated Lemonade Scones without Cream

Quick and Simple Lemonade Scones without Cream

Looking for a quick and simple recipe for lemonade scones without cream?
Look no further!
These fluffy and delicious scones are made with just a few common ingredients and are perfect for a quick snack or afternoon tea.
Try this easy recipe today!
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Australian
Servings 8 -10 scones
Calories 55 kcal


  • Large bowl
  • Flat blade knife
  • 5cm pastry cutter or glass
  • Baking tray
  • Oven
  • Wire rack


  • 500 g 3 1/3 cups self-raising flour
  • 250 ml 1 cup chilled lemonade
  • 125 ml 1/2 cup milk (full-fat or skim, depending on your preference)


  • Preheat your oven to 220°C (428°F) and line a baking tray with baking paper.
  • Place the flour in a large bowl and make a well in the centre. Pour in the chilled lemonade and milk.
  • Use a flat blade knife to gently stir the wet and dry ingredients together until a soft, sticky dough forms. Avoid overmixing, as this can make the scones tough.
  • Lightly flour a surface and gently knead the dough for 30 seconds or until just smooth.
    Don't overwork it!
  • Press the dough into a 3cm-thick disc. Use a 5cm pastry cutter or glass to cut out scones from the dough, re-rolling scraps if necessary.
  • Place the scones close together on the prepared baking tray.
  • Bake for 16-18 minutes, or until golden brown and risen. They should sound hollow when tapped on top.
  • Transfer the scones to a wire rack to cool slightly before serving warm.


  • You can substitute the milk with buttermilk or yoghurt for a tangier flavour.
  • For extra buttery goodness, add a pat of softened butter to the top of each scone before baking.
  • Feeling adventurous? Add a handful of chopped dried fruit or grated lemon zest to the dough.
  • Leftover scones can be stored in an airtight container for up to 2 days. Reheat in the oven for a few minutes to revive them.


These fluffy scones are a testament to the magic of simple ingredients and creative baking.
Forget complicated recipes and expensive cream - all you need is a can of bubbly and a dash of butter to whip up these scrumptious delights.
So go forth, fizz your way to scone glory, and savour every bite of this bubbly-infused bliss!
Keyword baking, Lemonade Scones without Cream

1 Comment

  1. 5 stars
    These scones came out very good. I am going to try the recipe with cream next time to see if there is any difference

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