Tasty three ingredients lemonade scones with a zesty kick


  • 325g self-raising flour
  • 2/3 cup cold lemonade
  • 2/3 cup thickened cream


  1. Preheat oven to 230 degrees.
  2. Line baking tray with paper and sprinkle with flower to prevent scones from sticking.
  3. Sift flower into a large bowl.
  4. In another bowl, combine lemonade and cream.
  5. Add lemonade mixture to flour and fold slowly until just combined.
  6. Roll small balls with mixture on baking tray, ensuring they don’t stick together.
  7. Bake for 15 mins until golden and cooked.
  8. Be sure to serve hot.

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