• Servings: 20+ scones
  • Difficulty: Medium
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Prep: 30 mins |  Cooking: 12 -15 mins | Oven: 220 °C / 428 °F

There are many scone recipes out there, but my secret ingredient is LEMONADE!

Acknowledgment: Kudos to my mum.

If you don’t have a rolling pin, use a wine bottle! Make sure the lemonade is at room temperature.


  • 5 cups self-raising flour
  • 300ml cream
  • 250ml lemonade (room temperature), such as “Sprite” or a generic brand is fine too.
  • 1 egg yolk beaten with a tablespoon of cream for glazing the scones
  • Serve with strawberry jam, whipped or clotted cream


  1. Line a baking sheet with parchment paper.
  2. Into a large bowl place the flour and salt and mix to combine. Into a measuring jug combine the cream and lemonade.
  3. Make a well in the middle of the flour and pour in the liquid. Using a bread knife, mix lightly, cutting through the flour until a crumbly dough is formed. This step should take no longer then 30 seconds of gentle mixing.
  4. Turn the dough out on a floured surface and gentle form the dough into a round disc. Using a rolling-pin (or wine bottle) lightly roll the dough until it is 2.5 to 3 cm in thickness.
  5. Once the circles are tapped out, lay them closely touching each other on a preheated flour dusted baking tray. Once your happy with the thickness, dust a heavy round cutter and tap out the scone rounds sharply, bringing the cutter straight down into the dough and removing by pulling straight up without twisting. Twisting will cause the dough to rise unevenly.
  6. Lightly brush the surface of the scones with the beaten egg yolk mixed with a teaspoon of cream. This will give the scones a beautifully glazed top.
  7. Bake in the oven for 12-15 minutes until golden and well risen. Remove from the oven and allow to sit for couple of minutes in the tin before removing to a wire rack. Serve immediately with jam, whipped or clotted cream.