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Lemonade Scones Recipe

Lemonade Scones

These classic Australian Lemonade Scones are incredibly soft, fluffy, and quick to prepare. They're made with just three main ingredients: self-raising flour, lemonade, and cream. Perfect for afternoon tea, brunch, or as a delightful start to your day.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: Mexican
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 375 g self-raising flour
  • 250 ml cold thickened or heavy cream Use chilled for the lightest scones.
  • 250 ml lemonade Sweet and carbonated; use chilled for the lightest scones.
  • 1 pinch salt
  • extra flour for dusting

Equipment

  • 1 mixing bowl
  • 1 measuring cups
  • 1 pastry cutter or fork
  • 1 baking sheet
  • 1 baking paper
  • 1 round cutter about 6 cm diameter
  • 1 cooling rack

Method
 

  1. Preheat your oven to 220°C (425°F). Line a baking sheet with baking paper.
  2. In a large mixing bowl, sift together the self-raising flour and pinch of salt.
  3. Add the cold cream and lemonade to the flour. Using a butter knife or fork, gently mix until a soft dough forms. Do not overmix; just combine until everything comes together.
  4. Lightly flour a clean surface. Turn the dough out, and gently pat it to about 2 cm (¾ inch) thick.
  5. Dip a round cutter in flour and cut out scones. Gently gather any dough scraps, pat down again, and cut as needed.
  6. Place the scones close together on the prepared baking sheet. This helps them rise higher.
  7. Bake for 12–15 minutes or until golden brown and puffed.
  8. Transfer to a rack to cool slightly. Serve warm with jam and whipped cream.

Notes

Use chilled cream and lemonade for the lightest scones.
Handle the dough as little as possible to keep the scones fluffy.
For extra golden tops, brush lightly with extra cream before baking.
Best enjoyed fresh on the day of baking.