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

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  • Prep Time


  • Total Time


  • Servings



  • 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 Preheat oven to 220°C (200°C fan-forced). Grease and flour a 23cm (base measurement) square slab cake pan. Shake off excess flour. Sift flour into a bowl. Make a well at centre. Add cream and lemonade to flour. Using a round-bladed knife, mix ingredients. 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. Bake for 15-20 minutes or until scones are golden and sound hollow when tapped. Transfer to a wire rack. Using an electric mixer, beat extra cream and icing sugar until soft peaks form. Serve scones with cream and jam. Tips To freeze: Keep scones in an airtight container or snap-lock bag for up to 3 months. Thaw at room temperature. You can cook scones on a baking tray Mixing: Handle the dough as little as possible. Baking: Arrange scones side by side for even rising. Storing: Scones are best made and eaten on the same day.


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