Easy Lemonade Scones

    25 minutes

    In my family, we love scones with cream and fresh strawberries, but they're great with butter and jam, or anything else you want to try.

    108 people made this

    Serves: 8 

    • 1 cup (250ml) light cream
    • 1 cup (250ml) lemonade
    • 3 cups (425g) plain flour

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven to 180 degrees C.
    2. Place flour in mixing bowl with a hollow in the middle, add cream and lemonade and mix until combined. the mixture will be a very sticky dough.
    3. Put mixture onto a floured surface and roll with a floured rolling pin until the mixture is approximately 3cm thick. You may need to sprinkle extra flour on top, given the stickiness of the mixture. Cut into rounds and place on a floured baking tray with each round a few centimeters apart.
    4. Bake for approx 15 minutes. You will know the scones are cooked when they are lightly browned on top and sound slightly hollow if you tap them.
    5. Serve warm with the topping of your choice.


    If you don't have a rolling pin or pastry cutter, you can shape the scones by hand, just make sure your hands are well-floured and be aware they may not rise as evenly.

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    Reviews and Ratings
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    Reviews in English (11)


    Having lived overseas, I noticed something that might trip up most Americans with this recipe; 'lemonade' is known as Sprite or 7up in the states (or anything similar). The carbon dioxide helps the scones to raise.  -  01 Nov 2008  (Review from Allrecipes USA and Canada)


    I'm not surprised that people had problems with this recipe. I'm an Aussie, and I can tell you that you need 4 cups of Self Raising flour to 1 cup each of cream and lemonade. A pinch of salt helps bring out the flavour, also make the scones smaller so they cook through properly. Then the recipe will earn more stars.  -  14 Oct 2010  (Review from Allrecipes USA and Canada)


    I actually quite liked these scones. I followed the recipe to the letter. The dough was quite soft and sticky, but using the extra flour for dusting solved the problem. The final scones were large, suitably fluffy and delicious served hot with strawberries and fresh cream. They were not very sweet at all - the sugar in the lemonade was just enough for them to not taste savoury... But that is the way British scones are meant to taste. A lot of the flavour is meant to come from the filling you add, rather than the actual scone being sweet. I will definitely make this recipe again.  -  28 Mar 2009  (Review from Allrecipes USA and Canada)