Traditional scones with a lemon twist

Traditional scones with a lemon twist

Matt’s Lemonade Scones

GemLife chef Matt Conquest has come up with an inspirational scone recipe to coincide with Cancer Council Australia’s Biggest Morning Tea in May.

MAKES 8-10

  • 300g (2 cups) self-raising flour (sifted)
  • 50g (1/4 cup) icing sugar
  • 125ml (1/2 cup) cream
  • 125ml (1/2 cup) lemonade
  • 40ml (2 tbsp) milk (to brush scones with)
  • Lemon curd, to serve
  • Whipped cream, to serve


  1. Preheat the oven to 220°C. Lightly grease a baking tray
  2. Put flour, sugar and a 1/2 teaspoon of salt into a large bowl
  3. Add the cream and lemonade and mix to form a soft dough
  4. Tip out onto a lightly floured workbench and knead lightly until combined
  5. With a rolling pin, roll dough to about 2.5cm (1 inch) in height
  6. Use a 6cm round cutter to cut out 8 scones, place on baking tray and brush the tops with some milk
  7. Re-roll scraps to make a few extra scones
  8. Bake for 10-15 minutes until lightly browned
  9. Serve warm with lemon curd and whipped cream


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