Lemonade scones
Makes: about 8
Prep time: 10 minsTotal time: 
Recipe photograph by Ant Duncan
Lemonade scones
Our easiest ever scone recipe – perfect for a spring afternoon tea
Makes: about 8
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
256Kcal
Fat
11gr
Saturates
6gr
Carbs
34gr
Sugars
2gr
Fibre
2gr
Protein
5gr
Salt
0.4gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 350g self-raising flour, plus extra to dust
- 150ml double cream
- 150ml lemonade (not sugar-free)
To serve (optional)
- clotted cream
- lemon curd
Step by step
Get ahead
Best on the day of baking but can be gently reheated up to 2 days after, or frozen.
- Preheat the oven to 220°C, fan 200°C, gas 7.
- Add the flour, cream and lemonade to a large bowl with a good pinch of salt and mix until just combined; take care not to overmix. Bring together into a soft and slightly sticky dough.
- Briefly knead on a floured surface then shape into a disc and flatten to 2.5cm thick. Stamp out rounds using a 6cm diameter floured cutter.
- Place on a large,lined baking tray and bake for 13-15 minutes until risen and golden.
- Cool on a wire rack. Split open and dollop with clotted cream and lemon curd.
