High Altitude Lemonade Scones (Lemon Cream Scones)
A quick and easy high altitude recipe for fluffy lemon cream scones or lemonade scones, made with just a few simple ingredients.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
- 3 ¾ cups all-purpose flour, fluffed, spooned and leveled
- ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
- 4 tsp baking powder
- 1 tbsp freshly grated lemon zest
- 1 cup Sprite or lemon-lime soda, cold
- 1 cup heavy whipping cream, cold
Instructions
Make the Dough
- Preheat the oven to 425 F, and position a rack in the center of the oven. Line a 9x9 inch square baking dish with parchment paper, or spray with non-stick baking spray.
- In a bowl, whisk together the flour, salt, baking powder and lemon zest, until well combined.
- Pour the Sprite into the flour mixture; it will fizz and bubble up. Add the cream, then use a spatula to stir the dough into a sticky, shaggy dough.
Cut the Scones
- Generously flour your counter, then scrape the dough out onto the counter. Sprinkle the top of the dough with more flour so it doesn't stick to your fingers, then pat the dough out to about 1 1/2 inches thick.
- Use a 2-inch round biscuit cutter to cut rounds of dough (dipping the cutter in flour in between cuts), then arrange them in the pan so they're touching. Gather up the scraps, and continue cutting more rounds of dough. You should be able to cut 16 scones or biscuits.
- If you prefer, you could also simply use an ice cream scoop with a release lever to drop scoops of dough into the baking pan. Just like with a biscuit cutter, dip the ice cream scoop in flour in between each, or the dough will stick.
Bake
- Bake the scones for about 20-22 minutes, until golden brown on top and baked through (you can check for doneness by sticking a knife between two scones, making sure there's no raw dough).
- Cool the scones in the pan for 10 minutes, then cut them apart. Serve immediately with butter and jam, or lemon curd and soft whipped cream.
- For a sweeter finish, you can drizzle the warm scones with lemon icing. Get my lemon icing recipe in this post for lemon pistachio loaf cake.
Notes
Store leftover scones in an airtight container at room temperature for up to 2 days.
Reheat scones in the microwave at 50% power for about 20-30 seconds, or for several minutes in a toaster oven.
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