These easy lemonade scones with no cream are the perfect breakfast or brunch pastry. Although they are made from scratch, they are so easy to make it feels like cheating.
3tbs chilled butter or coconut oil if making vegan
220ml fizzy lemonade from a can - like Schweppes or Kirks. 7Up or Sprite work great too.
Instructions
Preheat oven to 400F and line a baking sheet with parchment paper.
Whisk flour, baking powder and salt in a large mixing bowl.
Crumble the chilled butter into the dry mixture and use your hands to cut the butter into the flour. It'll be pretty crumbly when you're done mixing.
Add the fizzy lemonade (needs to be carbonated) to the mixture and use your hands or a stiff spatula to blend together into a ball of dough.
Flour a surface and form the dough a little more until everything is clearly combined. Then, start to flatten the dough out onto the surface. You want the flattened dough to be about 1/2 inch thick by the time you're done flattending.
Use a wide mouth cup to shape your scones by placing the mouth of the cup into the dough until the dough lifts with the cup. Set that piece aside and continue with the rest of the dough.
Take the leftover dough, roll into a ball, flatten, and repeat the shaping process until you have no more dough left. You should get about 9-10 scones.
Position your scones on the parchment-lined-baking sheet so they are slightly touching eachother in rows.
Bake at 400F for about 15 minutes (more or less depending on your oven).
Video
Notes
How to Store Creamless Lemonade Scones
Store your scones without any toppings on them in an airtight container at room temperature for up to 3 days.
Freezing Lemonade Scones No Cream
These scones are great for freezing and enjoying later! Simply let them cool completely, place them in an airtight bag or container, and freeze them for up to 3 months.
Substitutions for Cream in Scones
Yogurt - the yogurt works well with the baking powder to get a good rise.
Butter and milk - replacing cream with milk will work if you add a little butter to replace the fat in the cream.
Coconut cream
Butter and fizzy lemonade or Sprite
Lemonade Scones Made without Cream Tips
Mix the dry ingredients first - This will ensure all the baking powder and salt is evenly distributed in the dough and doesn't get clumped up with the butter.
Chilled butter - Keeping the butter chilled will help the crumbling process.
Use all the dough - Don't forget to use up all your dough by repeating the flattening/shaping process until all the dough is gone!
Use your hands - Using your hands to mix the dough is so much more fun than using a spatula - and you have one less dish.
Use cold lemonade - this will make the dough a little more chilled which will give you a better "oven-spring" or rise.
Dip your cup in flour - is you're having issues with your cup sticking to your dough, dip it in flour.
Scones touching - make sure the scones are slightly touching each other when they're in the oven - this will prevent them from drying out.
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