Lemonade scones

Lemonade scones



  • 1 cup of lemonade (not flat)
  • 1 cup of cream
  • 3 cups self-raising flour
  • Handful of sultanas (optional)


Preheat oven to very hot 220°C.

Mix flour, a few sultanas if used, cream and lemonade. Mixture will be soft

Turn onto a lightly floured board. Pat down, do not roll. Use a round cookie cutter to cut scones.

Brush tops with milk or a lightly beaten egg.

Bake for about 10 minutes, or until tops are golden



  • When you turn the mixture out onto the kitchen bench, dust it again with more flour so it isn’t too sticky to cut up. This will allow you to get a lovely ‘scone’ shape.
  • I prefer using egg to brush pastries as this makes them more golden after cooking.
  • According to my husband, my ‘handful’ of sultanas was not enough, so if you’ve got a family keen on sultanas, add a 1/3 cup of sultanas instead!
  • These scones are wicked straight out of the oven with a slathering of butter (yum!).
  • This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand


Serving Suggestions


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