• Quick
  • Easy
  • Makes 16
  • 10 mins prep
  • 20 mins cook

Lemonade scones

Lemonade Scones

This is a foolproof method for making scones. Simply pour and mix. No more overworked dough. Try it. You'll never look back!


Lemonade scones

  • 3 cups self-raising flour
  • 1 cup cream, plus 300ml extra
  • 1 cup lemonade, chilled
  • 1 tbsp icing sugar
  • strawberry jam, to serve


Lemonade scones

  1. Preheat oven to 220°C (200°C fan-forced). Grease and flour a 23cm (base measurement) square slab cake pan. Shake off excess flour.
  2. Sift flour into a bowl. Make a well at centre. Add cream and lemonade to flour. Using a round-bladed knife, mix ingredients.
  3. Turn dough out onto a lightly-floured surface. Press dough into a 3cm-thick round. Using a 5.5cm round cookie cutter, cut dough into 16 rounds (re-roll offcuts if necessary). Place rounds, side by side, in prepared pan.
  4. Bake for 15-20 minutes or until scones are golden and sound hollow when tapped. Transfer to a wire rack.
  5. Using an electric mixer, beat extra cream and icing sugar until soft peaks form. Serve scones with cream and jam.

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