Lemonade scones

Delightfully soft and crumbly.

  • 30 mins cooking
  • Makes 12
  • Print
Crumbly and soft, these scones are a perfect base for other flavours to make white chocolate, date scones, or coconut scones.
Looking for more scone recipes?


  • 1 cup pure cream
  • 1 cup lemonade
  • 3 cup self-raising flour
  • pinch of salt
  • extra flour, for dusting
  • jam and cream, to serve


  • 1
    Preheat oven to 220°C (200°C fan-forced). Lightly flour a baking tray.
  • 2
    Sift flour and salt into a large bowl. Pour in lemonade and cream and mix to a soft sticky dough. Scrape onto a generously floured surface. Knead very lightly and press into 3 cm thick disc. Using a 6cm cutter, cut dough into rounds and place on a baking paper lined oven tray. Gently knead scraps of dough together, repeat pressing and cutting.
  • 3
    Lightly brush tops with a little extra cream and bake for 15-20 minutes or until browned and tops are browned.
  • 4
    Serve with jam and cream.

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