Lemonade Scones

Lemonade Scones

36 mins total time

25 mins active time


Makes 9



  • 2 cups (10½ oz) self-rising flour

    sifted, plus extra for dusting

  • ¼ cup (1¾ oz) superfine sugar
  • ¼ tsp flaky sea salt


  • ⅔ cup (5½ fl oz) heavy cream
  • ½ cup (4 fl oz) lemonade

To serve:

  • Whipped cream
  • Lemon curd
  • 1 lemon

    zest finely grated


  • 1Insert the wire rack into the middle shelf position. Preheat the oven. Select BAKE/SUPER CONVECTION/425°F/11 minutes and press start.
  • 2Dust the pizza pan with a little flour.
  • 3Put the flour, sugar and salt in the bowl of a stand mixer with the paddle attachment. Mix on low speed until combined.
  • 4Combine the cream and lemonade and add to the flour mixture, mix slowly until the dough just starts to come together, it will be a little sticky.
  • 5Scrape the dough onto a lightly floured counter and bring it together gently, the underside should be almost smooth.
  • 6Turn the dough, smooth side up and press into a 3/4-inch -thick round. Dip a 2 ¼-inch cookie cutter into a little flour then cut 6 scones from the dough, dipping the cutter into flour as needed. Place the scones on the floured pan almost touching each other.
  • 7Press the unused dough together and flatten into a 3/4-inch -thick round and cut out the remaining 3 scones.
  • 8Once preheated, put the scones in the oven and bake for 11 minutes until golden. Transfer to a wire rack.
  • 9Serve warm with whipped cream, lemon curd and lemon zest.

Similar Recipes