Lemonade scones

Make the lightest, fluffiest scones with just a few ingredients - the secret ingredient in these scrumptious scones is lemonade!

  • 10 mins preparation
  • 15 mins cooking
  • Makes 16
  • Print


Lemonade scones
  • 3 cup (450g) self-raising flour
  • 1 cup (250ml) lemonade
  • 1 cup (250ml) pure cream
  • 1 tablespoon milk, for brushing
  • jam and thickened cream, to serve


Lemonade scones
  • 1
    Preheat oven to 210°C or 190°C fan. Sift flour into a large bowl. Make a well at centre. Mix lemonade and pure cream together in a jug. Pour into flour. Using a flat-bladed knife, mix gently until just combined. Dough will have a sticky consistency.
  • 2
    Turn dough out onto a lightly floured surface. Quickly bring dough together to form a 3cm-thick round. Using a floured 6cm round pastry cutter, cut 16 rounds from dough.
  • 3
    Place scones onto a lightly floured baking tray, just touching side by side. Brush tops with milk. Bake for 12-15 mins, until golden. Serve with jam and thickened cream, if you like.