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.


lemonade scones

  • Author: Katrina
  • Prep Time: 15 min
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 9


  • 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. 

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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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Sharon Jones April 19, 2012 - 5:27 PM

I make these scones all the time. But i prefer savoury scones so you just take out the sugar and use soda water instead of lemonade. Yummo. They both freeze really well so if you get last minute visitors just put in the microwave and walah perfect scones.

Margaret October 28, 2013 - 7:16 AM

I have been using this for a while, and as there is sugar in the lemonade and milk in the cream …I just use the flour, lemonade and cream….easy !

Vicky May 4, 2018 - 2:39 PM

Hi Margaret, could you tell me your quantities pls? Many thanks.

Kathleen February 12, 2014 - 10:36 AM

My crew love Lemonade Jelly. When making up the jelly crystals use cold lemonade instead of the cold water and it gives the jelly a lovely “tingle on the tongue” taste. You can also freeze it as ice cubes or a block and use it in a punch as it doesn’t water down the punch flavours.

Katrina February 15, 2014 - 4:49 PM

I love that idea, I have some jelly and spare lemonade, I might try making some!

Rebecca Hartwell May 18, 2014 - 9:50 PM

Can you use diet lemonade for this recipe?

Katrina May 19, 2014 - 1:03 PM

absolutely Rebecca

Deanne January 26, 2015 - 9:50 AM

Thank you for the idea of making this recipe into scrolls. I have just made cinnamon scrolls and milo scrolls. Both have been a hit! My freezer is now filling up with lunch box options.


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