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lemonade scones scattered on countertop with jam and whipped cream on closest scone
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Lemonade Scones

These easy Lemonade Scones are foolproof and so good.
Course Breakfast, Dessert
Cuisine Western
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 8
Calories 323kcal

Ingredients

  • 450 g self-raising flour
  • 250 ml double heavy cream
  • 250 ml cold fizzy lemonade
  • 0.5 tsp lemon zest optional – not necessary but makes the scones fragrant

Instructions

  • Preheat the oven to fan assisted 180C / 200C / 400C / gas 6.
  • Mix together flour, cream, lemonade and lemon zest if using until just combined into a soft dough. (Please do not overmix.)
  • Then transfer the dough onto a lightly floured surface and pat out till the mixture is about 2cm thick. Cut out 6cm rounds using a pastry cutter. Reform the trimming and cut out a few more.
  • Place the scones onto a lightly oiled and lined baking tray, 15-18 mins, until cooked through.
  • Let cool before serving.

Notes

Lemonade Scones Tips

  • Avoid overmixing the scone dough so you don't end up with tough or dense scones.
  • If the dough is too crumbly add a little extra cream, if it is too sticky add a little extra flour.
  • If you don’t have a pastry cutter then simply use an upturned glass.
  • If you prefer you can shape this into a disk shape and cut out triangles.
  • Keep scones as cold as you can till you put them into the oven as the rise best this way. You can refrigerate them to keep them cold.
  • Optionally you can brush the top of the scones with milk or egg before baking to add a golden colour.

    What to Serve with Lemonade Scones

    Let Lemonade Scones cool and serve with:

Nutrition

Calories: 323kcal | Carbohydrates: 44g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 16mg | Potassium: 79mg | Fiber: 1g | Sugar: 3g | Vitamin A: 460IU | Vitamin C: 0.3mg | Calcium: 29mg | Iron: 0.5mg