Lemonade Scones


3 cups self raising flour

½ tsp baking powder

1 tsp sugar

60g Copha

300ml lemonade

1 egg, beaten

Plain flour for kneading and rolling


1. Pre-heat oven to 190˚C.

2. In a large bowl, combine the self raising flour,

baking powder and sugar.

3. Grate the Copha over the flour. Rub the Copha

into the flour until mixture resembles fine


4. Make a well in the centre of the flour mixture

and pour in ¾ of the lemonade. Mix to a firm but

tacky dough, adding more lemonade if required.

5. Turn dough out onto a lightly floured board and

knead gently.

6. Roll dough out to a 4cm thick circle using a

floured cutter, cut out scones.

7. Using a floured cutter, cut out scones. Re-roll

dough as required.

8. Place scones onto a floured non-stick baking

tray. Brush scones with beaten egg and bake in

the pre-heated oven at 190˚C for 12 -15 minutes.

9. Cool on a wire rack and serve warm.

NOTE: If making date or sultana scones, add ½ cup

of fruit and 1 beaten egg to the mixture.


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