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Dairy free Lemonade Scones – Coconut Cream Lemonade Scones

Dairy free Lemonade Scones

dairy free lemonade scones

Ready for another installment of “SEO Scones”?

What does Search Engine Optimisation and scones have to do with each other? Well, odds are you’re reading this page because you searched for a scone recipe on Google and you found your way here. If we’ve all played our cards right you were probably looking for a dairy free lemonade scones recipe, amiright? Or possibly a lemonade scones without cream? Though this recipe does contain cream – but it’s coconut cream instead of dairy.

Long story short a couple of years ago I wrote a silly, joking, light, entirely unhelpful “kitchen fail” blog post about attempting to make lemonade scones without cream… or self raising flour…. It’s a three ingredient recipe so a sensible person would probably have not attempted to go ahead with it – but I am not a sensible person. However for some reason, unknown to me, Google kept directing people to that post when they were searching for “lemonade scones without cream”. (I can find this information from Google Search Console and if you have a blog or website you absolutely must use it, it’s an incredible valuable tool.)

So a couple of months ago I decided to actually work out a recipe for people who were wanting to make lemonade scones with no cream and Google has worked it’s magic and now that recipe is getting daily page views as well.

And the next most common search term used to find that page was “ Dairy Free Lemonade Scones ”, so here we are!

Dairy Free Lemonade Scones

Ingredients

  • 3.5 cups self raising flour
  • 1 cup of lemonade
  • 1 cup of coconut cream

Method

Pre-heat oven to 220 degrees.

Sift flour into a large bowl. Add the milk/yoghurt, followed by the lemonade. Mix in the bowl until the dough just starts to come together and then plop it out onto a well floured bench so it doesn’t stick. Knead lightly so the dough comes together smoothly and then roll out to about 2cm thick with a rolling pin. Try not to knead the dough too much because this will make the scones harder and tougher.

Use a small cookie cutter – approximately 5-7cms across to cut out the scones. (I used a little container from my Nude Food Movers Envirobox. So feel free to use whatever works!) Then re-roll out the extra bits of dough until all the dough has been used!

Place the scones onto a baking tray lined with a greased sheet of baking paper. Space the scones out with at least 2cms space between them, because they do expand. Bake in the oven for approximately 10-15. Until firm and very lightly browned.

The Result

I’m almost disappointed that you can’t really taste the coconut in the coconut cream. They really just taste like regular lemonade scones. Which is still great. They’re SO easy and delicious. And any scone recipe that doesn’t require rubbing butter into flour is fine by me.

Next up I’m thinking about making either “coke scones” or “Lemonade scones with soda water” because there apparently are people out there who would even attempt to make lemonade scones without lemonade.

But whatever – your wish is my command.

 

About Rachel Stewart

Rachel is the founder of Parenting Central Australia. She is raising two children, boy and girl, with her partner.

She has a background in early childhood education, but right now is content to be a stay at home mum.

She is passionate about birthing rights, breastfeeding and mental health. She enjoys crafting, drinking coffee (sometimes wine) and spending a little too much time on Facebook.

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One comment

  1. I increased the amount of coconut cream and yes, quite strong taste of coconut in the combination with lemonade, so good. Thanks for your instruction.

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