These homemade Lemonade Scones are perfect for an afternoon catch up with friends. 

My Nan used to make the most delicious scones. I have beautiful memories having afternoon tea with her and her homemade scones topped with jam, however, I do remember Nan kneading and cutting her scones, which all takes time and I have little desire knead.  Although, because of these memories I love making my kids scones, but I have a super simple recipe which takes little effort and has a nice pop of sweetness, I hope you enjoy my lemonade scones recipe.

You will also find this recipe in my cookbook, available here

I mix this recipe in a bowl using a spoon we eat breakfast with, nothing fancy.  Then dollop spoonfuls of the mixture onto a lined baking tray and bake.  The dollop makes the scones look rustic.

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lemonade scones

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  • Author: Katrina
  • Total Time: 30 minutes
  • Yield: 9 1x


  • 2 cups self-raising flour
  • 1/4 cup caster sugar
  • 1/2 tsp salt
  • 1/2 cup thickened cream
  • 1/2 cup lemonade, cold
  • 1 teaspoon milk


  1. Preheat the oven to 220°C, fan forced.
  2. Grease or line baking tray with baking paper or silicone mat.
  3. In a large bowl, add flour, sugar, salt, cream and lemonade, mix to combine.
  4. Place large spoonfuls of dough onto tray.
  5. Brush tops with milk.
  6. Bake scones for 10-15 minutes until lightly golden and cooked through.
  7. Rest on tray for 5 minutes before transferring to a wire rack to cool completely, or serve warm.


Slice scones in half, butter and add desired topping such a s honey or jam. Place top back on scone and freeze to easily add to lunchboxes. 

  • Prep Time: 15 min
  • Cook Time: 15 mins

FREEZER TIP: I typically make up a double batch of these scones and we eat some fresh and I slice the remaining in half, butter and spread with jam, honey or vegemite (yes we love vegemite on scones!!), place them back together and freeze them. I do this as it makes it easier to grab out of the freezer and put straight into lunchboxes and not worrying about waiting for them to defrost to add the jam.

Reader tip (Kate Gordon): You can also trade the cream for a cup of left over pumpkin and a tablespoon of melted butter for something different.

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