Lemonade Scones Without Cream
These recipes come with a bit of a back story. A couple of years ago I attempted to make lemonade scones without cream. Actually without self raising flour as well. Quick tip – if you want to make a three ingredient recipe, and you’re missing two of those ingredients, you probably shouldn’t do it! Anyway, I wrote about this kitchen disaster. I thought it was just a bit of a laugh and that was all there was to it.
Google Search Traffic
Now, years later, Google continues to send people to that page looking for an actual recipe for lemonade scones without cream. You know how I know that? I feel weird revealing some of the magic and mystery behind the screen here! But there’s a tool I use called “Google Search Console”, that shows me what searches people are putting into Google to get to certain pages.
This is what it looks like to the page about my lemonade scone disaster!
… I have to admit I’m curious about giving “coke scones” a go next. And dairy free lemonade scones has piqued my interest as well. I would have a go with coconut cream or possibly soy milk. I’ll get to that later. But for now I’ve addressed two of these queries.
Both of which are lemonade scones with no cream.
So let’s get started! I’ll do both recipes at once because the process is the same, it’s just the ingredients are a little different.
“Lemonade scones with milk instead of cream”
- 3.5 cups of Self Raising Flour
- 1 cup of lemonade
- ½ cup of milk
“Scones With Yoghurt And Lemonade”
- 3.5 cups of self raising flour
- 1 cup of lemonade
- 1 cup of yoghurt
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.
Milk Vs Yoghurt
I was surprised by the outcome. I thought the yoghurt was a more logical substitute for cream in this recipe, but the lemonade scones with milk instead of cream actually turned out lighter and fluffier than lemonade scones with yoghurt. That said the yoghurt scones were absolutely lovely as well, and the difference between them really was minimal.
If you use either of these substitutes nobody would ever have guessed you’d ran out of cream.
The only irony in all this is that I think these scones are best served with jam and CREAM! So perhaps it’s still worth popping out to the shops and getting some cream anyway. (But I guess you can serve them with butter instead!)
Also does anyone want to come over for morning tea, because I have a kitchen full of scones and I’m on a low-carb diet! Whoops!