Lemonade Scones

I’ve never had much luck with baking traditional scones –  anyway, years ago I stumbled across this wonderfully easy recipe for Lemonade Scones.

Who’d guess that combining flour, lemonade and cream would create these fluffy delicious scones.  In fact, it’s a no fail recipe that can be ready to serve in 20 minutes.

A few extra pointers.  I add the cream before the lemonade and I don’t wash the measuring cup between transitions.  This means that the lemonade will pick up the cream that has stayed behind.  Less waste and more creamy yumminess.

Another thing – you can brush the scone tops with milk before popping them in the oven.  This will give you a shiny brown scone top.  If you’re a matt sort of person go without the milk, they will still brown up nicely, but will have a dusty brown finish.

Last special pointer – just give the dough a quick and easy knead.   Get it to a point where it can be worked without sticking to your hands or work surface.  Feel free to add a little extra flour.

To get it ready for the scone cutter, pat the dough down with you hands to a height of about 3 cm, no rolling pin required.

And there you have it, a fabulous afternoon tea that’s super impressive to look at, super delicious to eat and super easy to make.

Lemonade Scones

For light, fluffy delicious scones every time. This recipe is a definite no fail and will be loved by everyone.

Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 16 scones
Author Helen


  • 3 1/2 Cups Self Raising Flour
  • 1 Cup Thickened Cream (full cream)
  • 1 Cup Lemonade


  1. Pre heat over to 220 c

  2. Sift flour into bowl.

  3. Add cream and lemonade. Mix ingredients with spoon until combined.  

  4. Transfer mixture onto a lightly floured work surface. If too sticky add a little extra flour. Lightly knead into dough and pat down to about a 3 cm thickness.  

  5. Use a glass or cookie cutter to form scone rounds and place about 3 cm apart onto a lightly greased tray. Bake for 10 minutes.

  6. Once baked, cool slightly, then break scones in half and spread each half with jam and cream.

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