Lemonade Scones

Lemonade Scones

There’s nothing like the smell of homemade baking. Who doesn’t like a homemade scone? Topped with jam and cream, they’ll keep coming back for more!

  • Makes 12 scones
  • Prep Time
  • Cook Time
  • 4 cups self-raising flour, sifted
  • 1 pinch 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.
  5. Serve with butter or your favourite jam and whipped cream.

Watch How To Video

Handy Tips

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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Rate and Review

20 Ratings

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Reviews (20)

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.

sharika's Review | Rating

I just baked it and such a good outcome thanks for the tips...yummy scones

Caecilia's Review | Rating

Hi what kind of cream would you use? Whipped cream, fresh cream, cream cheese?? Please help me, thank you

Reply from The Food in a Minute team

Hi Caecilia,

You would use normal cream for the lemonade scones :)

Thanks!
The Food in a Minute team

Debbie's Review | Rating

can I use yoghurt in place of the cream?

Yvonne's Review | Rating

Is there another tpye of scone recipe??? just joking!!! these are the only ones make

Leigh's Review | Rating

I think Caecilia was asking what type of cream would you use in the cooking of the scone i.e. 300 ml cream. If that is what you wanted to know Caecilia you would use fresh cream and if you wanted it on the scone after it is cooked you would use whipped cream with jam YUM!

Reply from The Food in a Minute team

Thanks for picking that up Leigh! Yes you are right, you would use normal cream in the recipe :)

Kind Regards
The Food in a Minute team

Min's Review | Rating

Hi can I add cheese to these to turn them into cheese scones? What cheese would you recommend?

Christine's Review | Rating

Fantastic recipe - straight forward.

Vicki Semple's Rating
Kim's Review | Rating

Never had much luck with my old recipe so thought I would give this one a go. Have now thrown out old recipe.

Loren's Rating
kevin saunders's Rating