Lemonade scones – yield 8/10 large scones


300g/12oz strong bread or plain flour, sifted

Pinch of salt

4 teaspoons baking power

60g/3oz caster sugar

125ml/4 fl oz double cream

125ml/4 fl oz sparkling lemonade, not diet

1 lemon, zest and juices


1. Preheat a hot oven to 220c/Gas Mark 7.

2. Lightly grease a large baking tray or line it with parchment.

3. In a large mixing bowl, sift over the flour, salt, sugar and baking powder.

4. Grate the lemon zest to the bowl, adding the juices.

5. In a jug, add the double cream and fizzy lemonade and combine with the dry with a wooden spoon till the mixture just comes together. Note it will be sticky.

6. Flour a work surface and empty the contents of the bowl on to it, then lightly knead till the mixture comes together, when you must stop.

7. Wait around 20 minutes well-risen and golden brown in colour.

10. Transfer onto a wire rack to cool.

11. Split and serve with lemon curd or jam of preference, with a good dollop of whipped cream, dusting over a little icing sugar.

12. Best eaten on the day you make them.

* Try drizzling lemon icing over the top of your scones, made with fresh lemon juice to really impress!