A new twist on an old classic.

Lemonade Scones an afternoon tea twist.

 This is not my recipe, but when I heard about it, its simplicity made me curious enough to try them. I'm convinced that these lemonade scones are the easiest scones you'll ever bake, light and moist, using only three ingredients.

Scones are as Australian as meat pies and Lamingtons, bought to Australia with our British heritage, they've become an afternoon tea favourite with many family variations.


Ready for eating.

The Recipe



1kg self-raising flour

300 ml cream, 40% fat

300 ml lemonade/sprite/7 up


Pre-heat oven to 180°C.

Add all ingredients into a large bowl and mix until well combined and a thick dough has formed.

Flour your bench. Place dough onto the bench and using your hands, give it a quick knead until the dough shapes into a ball.

Press down on the dough until it is 2,5cm thick.

Use a scone cutter "ring" to cut out the scones, place them onto a lined baking tray, placing them quite close together.

When you have cut out all you can, re-kneed  the dough, then press out again cut out more scones.

bake for 15-20 minutes.

Scones cut with a scone cutter


Self-raising flour, if unavailable in your store, mix together 2 tsp baking powder for every 250g plain flour.

Work the dough as little as possible.

Press the cutter straight down and up, If you twist, the sides of the scones gets “smeared”

which affects how well they rise.

Don’t touch the sides of the scones.

If you glaze the top with milk or egg wash don’t allow the glaze to run down the sides.

Serve these afternoon tea scones with whipped cream/clotted cream etc. & jam, red berry

e.g. strawberry, raspberry


The baked scones.