Lemonade Scones
Every kitchen needs a reliable scone recipe, and this is ours. Lemonade scones have been a quiet revolution in our household — impossibly light, embarrassingly easy, and ready in the time it takes to boil the kettle twice.
We serve ours split open while they're still warm, with a generous spoonful of creamed honey from Stuart's hives and a dollop of my homemade strawberry jam made right here at the hive.
Servings:
12
Prep Time:
10 Minutes
Cook Time:
15 Minutes
Total Time:
25 Minutes
INGREDIENTS
3 cups self-raising flour, plus extra for dusting
300ml lemonade (full sugar)
300 ml thickened cream
1 pinch of salt
INSTRUCTIONS
1 - Preheat the oven: Preheat your oven to 220°C (200°C fan-forced). Line a baking tray with baking paper and lightly dust with flour.
2 - Sift the flour: Sift 3 cups self-raising flour, plus extra for dusting and 1 pinch of salt into a large bowl. Make a well in the centre.
3 - Add the wet ingredients: Pour 300ml lemonade (full sugar) and 300ml thickened cream into the well and use a flat-bladed knife to mix quickly until a soft, shaggy dough just comes together. Don’t overmix.
4 - Shape and cut: Turn dough out onto a lightly floured surface and gently bring together with your hands. Pat out to about 3cm thick — do not roll. Use a floured round cutter (or a glass) to cut out scones. Press straight down without twisting for the best rise.
5 - Bake: Place on the prepared tray so they are just touching — this helps them rise tall. Bake for 12–14 minutes until golden on top and hollow-sounding when tapped underneath.
6 - Serve: Serve warm, split open with creamed honey from Stuart’s hives and a generous spoonful of homemade strawberry jam from the farm. Best eaten the day they’re made, but they can be gently warmed the next day.
Notes
The secret to a good lemonade scone is a light hand — don't overwork the dough or they'll turn tough. Serve warm and split open, with creamed honey from Stuart's hives and a generous spoonful of homemade strawberry jam from the farm. Best eaten the day they're made.
Featured:
The Werombee Hive
Strawberry Jam
Picked from our own patch, made in our own kitchen — this is strawberry jam the way it was always meant to taste.
How to Enjoy:
Spread generously over warm lemonade scones with a dollop of cream.
Swirl through Greek yoghurt with a drizzle of honey for a simple breakfast.
Layer onto fresh sourdough toast with a little butter for the perfect morning.
Spoon over vanilla ice cream for an effortless and beautiful dessert.
