Lemonade Scones

There’s nothing more comforting than a tray of freshly baked scones, warm from the oven and topped with jam and cream. These classic Lemonade Scones are a true Aussie favourite – soft, fluffy and irresistibly light thanks to the magic combination of cream, lemonade, and self-raising flour.

Best of all, they only need three simple ingredients (plus a pinch of salt), making them one of the easiest bakes you can whip up with the kids or grandkids. No rubbing butter into flour or fancy equipment required – just mix, cut and bake!

Perfect for morning or afternoon tea, a picnic, or when unexpected guests pop around, these scones are ready in just half an hour. Serve them piled high with your favourite jam and a dollop of whipped cream for a treat that never goes out of style.

Lemonade Scones

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: DessertCuisine: AustralianDifficulty: Easy

Servings

Adjust servings

+

–

12

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

220

kcal

Total time

30

minutes

Light, fluffy lemonade scones made with just three ingredients – perfect for morning or afternoon tea.

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Ingredients

• 250 ml pure cream

• 250 ml lemonade (not diet)

• 3 cups self-raising flour

• 1 pinch salt

• extra flour, for dusting

• extra cream, for brushing tops

• jam and whipped cream, to serve

Directions

• Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.
• Sift flour and salt into a large bowl.
• Pour in lemonade and cream. Stir gently with a butter knife until a soft, sticky dough forms.
• Turn dough onto a well-floured surface. Knead very lightly. Press into a 3 cm thick disc.
• Dip a 6 cm round cutter in flour, then cut out scones. Place onto prepared tray. Reshape scraps gently and repeat.
• Brush tops with a little cream.
• Bake for 15–20 minutes or until golden brown.
• Serve warm with jam and whipped cream.

Notes

• Do not overmix – light handling makes fluffier scones.
• Dip cutter in flour each time and avoid twisting for even rising.
• For softer crusts, cover with a clean tea towel while cooling.
• Best eaten the day they are baked. Store in airtight container up to 2 days, or freeze for 2 months.
• Carbonated lemonade helps create a lighter texture.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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