Lemonade scones


I’ve always been a little afraid to make scones. My first attempt, about 7 years ago resulted in horrible lumps that could be better used as paperweights than afternoon tea.

It put me off for a long time. My fussy eating didn’t really help my scone-making either as I’ve never been a fan of cream and strawberry jam until recently. Yes I know, I was very strange and I feel so sorry for my mother who had to put up with my pathetic eating for so many years. I’m making up for it now though.

3 ingredients

Like lots of good recipes I find, this one is from Fig Jam and Lime Cordial. There are only 3 ingredients – flour, cream and lemonade and the result is fabulously soft, fluffy scones that are just as delicious heated up the next day.

Stir it all together

All you have to do is gently mix all the ingredients together until they are just combined. Don’t over-mix. That’s the key to fluffy scones – not over-working the dough.

Shaggy dough

Turn the dough out onto a lightly floured surface and flour your hands. Gently pat the dough together.

Dough disc

Keep patting and form it into a disc about 3cm thick. I was probably a little bit too cautious not to over-work it but the result was delightful.

Cutting the scones

Cut the scones out with a cookie cutter and place them on a lined baking tray. You can gently pat the off-cuts together to use them up. I also threw a few of the random pieces in the oven too. They still taste great they’re just not scone-shaped.

If you’d to see a video of how to cut scones so they rise beautifully, have a look at my pumpkin scone recipe.

Ready for baking

Here they are ready for the oven. Bake them at 190C fan-forced for about 20 minutes or until they turn golden.


Here they are golden and fresh from the oven. You can see my little scrap scones on the left. They might not look pretty but they sure tasted great.

Afternoon tea

Basket them up fresh from the oven.

Scones with jam and cream

I served my scones with strawberry jam, passionfruit butter and vanilla whipped cream (just add some vanilla bean paste to the cream when you whip it). I also had one the next day with honey and it was scrumptious too. Enjoy!

You might also enjoy my pumpkin scone recipe.




Lemonade scones

Lemonade scones

Yield: 12


  • 3 cups of self-raising flour
  • 1 cup lemonade (Sprite, 7-UP not traditional lemonade)
  • 1 cup pure cream (35% fat)


  1. Pre-heat the oven to 190C (374F) fan-forced.
  2. Gently mix the three ingredients in a large bowl until it just comes together.
  3. Turn the dough out onto a lightly floured surface and flour your hands. Gently pat the dough together and then flatten it gently into a disc.
  4. Use cookie cutters (or a floured glass) to cut out the scone rounds and place them on a lined baking tray so they are almost touching.
  5. You can press the off-cuts together to make a few more scones.
  6. Bake the scones for 20 minutes or until they turn golden.
  7. Transfer them to a wire rack to cool.
  8. Serve scones with whipped cream and jam.


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