Lemon Drizzle Scones

Name: Lemon Drizzle Scones
Prep time: 20 min
Total time: 35 min
Yield: 12 serving(s)
Ingredients: 400 g self-raising flour; 175 mL double cream; 175 mL lemonade; 5 tbsp. icing sugar, sifted; 2 tbsp. lemon juice; Clotted cream; Lemon curd

By Gabriella EnglishPublished: 12 April 2022

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preview for 3-Ingredient Lemon Drizzle Scones

Love Lemon Drizzle Cake? This foolproof Lemon Drizzle Scones recipe is made with just three ingredients - and one of them is lemonade.

Yes! It might sound ridiculous, but fizzy lemonade adds a delicate lemon flavour to the scone mix while also helping to activate the raising agents in the flour, making for a light and tender scone with those textbook splits in the side, perfect for breaking apart and filling with you fave toppings.

We’ve served ours with clotted cream and lemon curd for a zesty take on the afternoon tea classic, but feel free to stick to raspberry or strawberry jam for a classic cream tea with a little extra pizazz.

If you don’t have a biscuit or scone cutter, the rim of a glass is a brilliant alternative! Just turn the glass upside down and dip it into a little bit of flour first to guarantee easy release. Happy baking!

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Yields:

12 serving(s)

Prep Time:

20 mins

Total Time:

35 mins

Ingredients

For the scones

400 g
self-raising flour
175 ml
double cream
175 ml
lemonade

For the icing

5 Tbsp.
icing sugar, sifted
2 Tbsp.
lemon juice

To serve

Clotted cream
Lemon curd

Directions

1. Step 1Preheat oven to 220°C (200°C fan) and line two baking trays with baking paper.
2. Step 2In a large bowl, add flour, cream and lemonade and mix until just combined. Turn the dough out onto a lightly floured surface and gently bring it together until all the flour is incorporated.
3. Step 3Using your hands, work the dough into a flat rectangle that’s roughly 2cm thick. Cut out 6cm rounds using a biscuit cutter or the rim of a glass. Re-roll out any offcuts from the scone mixture and cut again. You should end up with 12 rounds.
4. Step 4Lay out the scones over the two baking trays and bake for 12-15 minutes until golden and risen.
5. Step 5Meanwhile, in a small bowl, mix icing sugar and lemon juice until smooth.
6. Step 6Once the scones have slightly cooled, drizzle over the icing and leave to cool completely.
7. Step 7To serve, halve the scones and serve with clotted cream and lemon curd.