Cranberry Lemonade Scones (makes about 24)

I was feeling a bit peckish this arvo and thought ‘why don’t I make some scones to go with a cup of tea?’

I wasn’t really looking forward to the whole scone-making process so I thought I would try making Lemonade Scones for a change.

I’m happy to report that they turned out great, light and fluffy and VERY easy to make. You actually won’t believe how simple they are. I added a handful of dried cranberries to this recipe before I patted it into shape on a floured board but you can leave them out for plain scones or add something else for a different flavour (try lavender essence, dates or nuts!).


  • 1 cup of thickened cream
  • 1 cup of fizzy lemonade/sprite
  • 3 cups of self-raising flour
  • A pinch of salt
  • Handful of dried cranberries
  • Extra flour for dusting
  • Strawberry or berry jam and whipped cream to serve


1. Preheat the oven to 180 C.

2. Lightly flour 2 baking trays.

3. Measure flour into a bowl. Add cream, and lemonade. Stir until just combined.

4. Add salt (and cranberries if you want to) and turn onto a floured surface.

5. Knead gently until combined (but don’t need too long or the dough will become tough).

6. Pat into a rectangle, about 3 cm high.

7. Cut out shapes using a cutter and place on baking trays.

8. Lightly dust the top of scones with flour (or you can brush them with milk for a glossier look).

9. Bake for 15 minutes or until the top is golden brown.

10. Cut in half and serve hot with jam and cream.


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