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Lemonade Scones

Lemonade Scones
Serves: Makes 12 scones prep time cook time


  • 4 cups self-raising flour, sifted
  • pinch of salt
  • 300 ml cream
  • 300 ml lemonade or soda water


1. Preheat oven to 220°C and line a baking tray with baking paper.

2. Sift flour and salt into a bowl. Make a well. Pour the cream and lemonade or soda water into the dry ingredients and mix together to form a soft dough.

3. Turn the dough out onto a well-floured bench, dust lightly with flour and gently roll out into a rectangle. Cut into approximately 12 pieces and lift each onto the baking tray.

4. Bake in a preheated oven for 10-12 minutes or until golden brown. Remove and cool inside a clean tea towel to help keep their freshness.

Serve with butter or your favourite jam and whipped cream.


To make cheese scones, add grated cheese and a pinch of cayenne pepper. To make sultana or date scones, add ¼ - ½ cup of sultanas or chopped dates.

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9 Ratings

Rate and Review

Ann Spain's Review | Rating

So so easy, and the Kids love making them and eating them.

Katrina Lay's Review | Rating

super easy and yummy

Doreen Rajakariar's Review | Rating

Hadnt even thought of using soda water... great!

Christine Caffery's Review | Rating

These scones are brilliant. thanks

Judith Smith's Review | Rating

So easy. I also use Lemon & Paeroa

Dorothy's Review | Rating

can these lemonade scones be frozen after baking?

Reply from The Food in a Minute team

Hi Dorothy,

Thanks for enquiring. Yes, the scones can be frozen after baking. Pack them into plastic bags, once thawed, wrap in foil and heat in oven before serving. :)

Hope this helps!

The Food in a Minute team

Zara's Review | Rating

Can you substitute the cream with milk with this recipe ? e.g 3oomls of milk instead of cream ? thanks

Reply from The Food in a Minute team

Yes you can, but it will change the texture and flavour of the scones :)

winny's Review | Rating

my kid's love love love these scones thank you

Paula's Review | Rating

These are TOO easy and are delicious, I wont bother with the rubbing butter method ever again. Great tip about covering in a tea towel.