Total Time
Prep 10 mins
Cook 15 mins

Another Australian Recipe for the Zaar World tour. From The Australian Women's Weekly.


  1. Preheat oven to 450°F
  2. Place all ingredients in a bowl. Mix lightly until combined.
  3. Scrape onto a floured surface. Knead lightly and shape the dough out to about 1" thick. Then use a round cutter(or top of glass) to cut out the scones.
  4. Place on a greased cookie sheet and brush tops with a little milk.
  5. Bake for 10-15 minutes or until the top is browned.
  6. Serve with jam and cream.
Most Helpful

I always make these scones the exact same way and they turn out perfectly each time. The trick is not to over mix it - use a knife to combine the ingredients until it forms a sticky ball (no dry ingredients left) in the bowl, and it is supposed to be a fairly wet sticky mess - just dump it out of the onto a well floured bench and stretch it out to the thickness with well floured hands, and make sure your cutter is well floured too. The less kneading you do, the fluffier the scones will be! The lemonade is not the lemonade we know here in US - it is the lemon-lime soda to use (eg sprite), but the cheaper the brand, the better... - no lemon flavour. It's purpose is the sweetness and fizz - a traditional scone recipe has sugar added. The cream is the substitute for the butter in a traditional recipe. Yes they are very similar to the biscuits you know here, bland-ish, but that is why they are served with jam and cream!

moniebear_downunda_in_GA_USA October 05, 2007

ok this was good , i added zest and next time i would cut them into biscuit shapes cause the middle was a little wetter than i liked i added some lemon juice to my cream but i think i would add some butter to the mix , it was great with blackberry jam my friend didnt care for these ,but he doesnt like anything

Dienia B. September 15, 2011

Great recipe, thanks for posting. I'd heard of lemonade scones before but never tried to make them, always rubbing butter into the flour instead but these were so super easy to make and so much quicker. They rose superbly and tasted good though as I never had self raising flour I had to make my own and don't think I got quite the right mix as it was a little baking powder-ish. Will definitely make these again.

Phil the kiwi July 23, 2011