Lemonade Scones
Difficulty level: Easy
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Despite the name, the scones don't taste of lemonade. The carbonated drink acts as a raising agent creating a very tender and fluffy scone.

I came across the original recipe on Instagram. Executive Pastry Chef Daniel Texter from The Dorchester shared his lemonade scones which I had to try! My first attempt wasn't very successful but after a couple of tweaks and practice runs, I've finally arrived at what I feel is the perfect lemonade scone ad I hope you enjoy too!

Ney's Tip

You can make this recipe completely egg free by replacing the egg wash with warm milk instead.

Prep Time
10 minutes
Cooking/Baking Time
17-20 minutes

1 lb. self-raising flour, plus extra
2 1/2 tsp. baking powder
3 oz. caster sugar
Pinch salt
8 fl. oz. double cream
6 fl. oz. lemonade

For the egg wash

1 egg, lightly beaten

  1. Sift the flour and baking powder into a large bowl then gently whisk in the caster sugar and salt.
  2. In a separate bowl, add the cream then gently whisk in the lemonade until combined.
  3. Make a well in the centre of the flour-sugar mix then gently pour the cream-lemonade mixture until you get a fairly wet dough. You may not need all of the liquid – the dough shouldn't be too sticky that it's difficult to handle.
  4. Turn the dough out onto a floured surface and lightly knead the dough until you form a fairly smooth dough – avoid heavy kneading as this will make tough scones.
  5. Place back in the mixing bowl, cover with clingfilm and leave to rest for 15 minutes.
  6. In the meantime, preheat the oven to 180º Celsius and line a baking sheet with baking paper.
  7. Roll the dough so it is just under an inch thick. Using a 2.5-inch round cookie cutter to cut out the scones and then place on the baking sheet. Gently reroll the dough and repeat the process until you have 8 more scones.
  8. .Lightly brush only the tops of the scones with the egg wash or with warm milk, then bake on the top shelf of the oven for 17-20 minutes or until the tops are a dark golden colour.
  9. Remove from the oven and leave to cool slightly on a wired rack.
  10. Serve warm with clotted cream and jam.

Your Photos

I'd love to see how you've made it! Tag me on Instagram @neyskitchen.official  with #neyskitchenofficial or contact me to submit your photos.

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