The easiest fluffiest scone recipe ever – these Thermomix Lemonade Scones are made with just three ingredients, self-raising flour, cream and lemonade!
If you’re after a quick recipe for scones, then this one is for you. I love how fast it is to make, and you would never guess the ingredients. Even though the main ingredient is lemonade, you can’t taste it at all.
Scones are the ultimate British afternoon tea time staple. There’s much debate on the proper way to pronounce them depending on where you live and whether they rhyme with ‘gone’ or ‘bone’.
In Australia, you can find scones in country town bakeries. My favourite ones are in the Dandenong hills in Victoria, about 40 minutes east of Melbourne. There are a couple of quaint villages called Sassafras and Olinda that do fantastic afternoon teas and scones just like you get in England.
I love making traditional scones in the Thermomix. Still, this recipe takes half the time, and you really can’t taste any difference.
Ingredients to Make Lemonade Scones
Cream – full fat thickened or heavy cream has the best results.
Lemonade – I use the cheap supermarket brand for 75 cents, and it works well.
How to Make Lemonade Scones
Add the flour to the Thermomix bowl first and mix to dispel of any lumps – this is like sifting it.
Add the cream and lemonade and knead for 1 minute.
Tip the dough out onto a lightly floured surface by holding the Thermomix upside down and twisting the blade in a clockwise direction.
Gently knead into a ball but try not to overwork the dough. Pat the dough down with your hands until 2.5-3cm thick.
Cut out rounds with a cutter and place onto a baking tray then lightly brush with milk.
Bake for 12-15 minutes until lovely and golden then leave to cool on a wire rack.
Serve with copious amounts of whipped cream, jam or lemon curd or just plain butter.
Keep for up to three days in an airtight container and reheat in the microwave for a few seconds. The scones also freeze well for up to three months.
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- 400g self-raising flour
- 170g thickened / heavy cream, not whipped
- 170g lemonade
- Whipped or clotted cream
- Lemon curd
- Preheat the oven to 200°C fan / 220°C and line a baking tray with baking paper.
- Add the flour to the Thermomix and mix for 5 sec/speed 5 to sift it.
- Add the cream and lemonade and knead for 1 minute/interval speed (knead function). It should now have come together - scrape down sides of mixing bowl and stir in any stray bits of mixture stuck to the side of the bowl.
- Tip the mixture out onto a lightly floured surface and gently knead into a ball - don't overwork the dough or the scones will be dense. Pat the dough down with your hands to a thickness of about 2.5 - 3cm.
- Cut out rounds with a 6cm pastry cutter and place onto the baking tray. Dip the cutter in flour first, so it doesn't stick to the dough. Brush the tops with a little milk - this gives it a lovely shine, but you can skip this step.
- Transfer the scones carefully to the baking tray and bake for 12-15 minutes until golden.
- Cool on a wire rack and enjoy whilst they are still warm with cream and jam or lemon curd.
Store the scones in an airtight container for up to three days. Heat up for a few seconds in the microwave before serving.
The scones can also be stored in the freezer for up to 3 months.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 257Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 49mgSodium: 448mgCarbohydrates: 36gFiber: 1gSugar: 11gProtein: 5g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.