Lemonade scones

Lemonade scones

Serves 12
Prep time 5 minutes
Cook time 20 minutes
Total time 25 minutes
Misc Child Friendly, Freezable


  • 4 cups Self Raising Flour
  • 300ml Thickened cream
  • 300ml Lemonade


Step 1
Into a large bowl add the flour, cream and lemonade and give a rough mix. I didn't have any SR flour so just added in 2 teaspoons of baking powder for each cup of flour to make a SR equivalent. Cool huh?!
Step 2
Mix until well combined and a thick dough has formed
Step 3
Flour your bench and tip the dough onto it giving a very quick knead with your hands...softly as she goes...just enough to get it into a ball
Step 4
Press down into a flat 1 inch thick dough, patting away like a babies bottom
Step 5
Get your scone cutter out (if you don't have one you can totally use a glass with the end dipped into flour so it doesn't stick) and cut away and place onto a lined tray
Step 6
When you have cut out all you can, re roll that dough, then press it back out flat to get more scones out of your dough
Step 7
I place them all onto a tray quite close to each other. They will all lean in together and join a little while cooking but easily enough that you can pull them apart
Step 8
That's it! I don't add a milk or egg wash, just whack them in a hot 180 degree oven for about 15-20 mins or until golden brown on top
Step 9
Time to whip some cream into soft peaks, and get that strawberry jam ready too
Step 10
Pull apart and serve immediately with a good dollop of jam and cream. You can freeze extras left over (but that very rarely happens)