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Lemonade Scones

Lemonade Scones

Difficulty: Easy
Season: Spring
Preparation: 15
Cooking: 20

How to

1. Preheat oven to 230oC
Sift flour into a large bowl and add lemonade and cream.
Using your hands, quickly mix to a soft dough, smooth dough.
Turn dough out onto a floured bench and form into a 5-6cm high rectangle.
With a scone cutter, cut into shapes and place in a tight rectangle on a greased baking tray.
6. Bake with egg yolk, place in oven and bake for 15-20 minutes or until golden

Serve with clotted cream and raspberry jam. Enjoy!

Handy Tips

A secret known only to the professional baker, there is a flour available for every baking and cooking occasion. If you’re baking a cake or biscuits from scratch you need to look for a flour with a low protein level of around 9 – 9.5%. low protein or gluten % allows the flour to absorb more sugar which gives a softer texture.


Serves 6