Lemonade scones

Kim McCosker and Rachael Bermingham cleverly combine two childhood treats by adding a can of lemonade to scone batter
Lemonade scones
  • Rating:
  • Serves: 12
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 700 g self-raising flour, plus extra for dusting
  • 300 ml double cream
  • 375 ml lemonade

To serve

  • clotted cream
  • raspberry jam


1. Preheat the oven to 220C/gas 7 and line a baking tray with parchment paper.

2. Sift the flour into a bowl. Make a well in the centre and pour in the cream and lemonade. Mix first with a wooden spoon and then with your hands to make a firm dough.

3. Roll the dough out on a lightly floured surface and cut into 12 circles using a scone (or cookie) cutter.

4. Arrange the scones on the lined baking tray and bake until golden brown, about 10-15 minutes.

5. Serve the scones with clotted cream and raspberry jam.

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