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Waiheke lemonade scones

  • 10 minutes
  • 15-20 minutes
  • Makes 8 wedges
Waiheke lemonade scones

Quick to make, these scones are ideal made into a round and served as a wedge with your favourite jam or spread.


  • 2 cups self-raising flour
  • ¾ cup lemonade
  • ½ cup cream


  1. Set the oven rack towards the top of the oven. Preheat the oven to 220ºC. Grease a baking tray or line with baking paper.
  2. Sift the flour into a bowl and make a well in the centre.
  3. Pour the lemonade and cream into the centre and use a knife to mix together to make a soft dough.
  4. Turn out onto a lightly floured surface and knead very lightly.
  5. Pat into an 18-20 cm round and place on the prepared tray. Brush with milk to glaze.
  6. Use a sharp cook's knife to make the scone into 8 even wedges without cutting all the way through.
  7. Bake in the preheated oven for 15-20 minutes or until cooked. Transfer to a clean tea towel covered cake rack to cool. Serve warm.

Cooks Tips

- Scones should never be cut in half, they only need a knife inserted and then they are torn into two halves.

- Devonshire tea is the name given to scones, warmed and served with clotted cream and jam.

- On a tiered cake rack, scones should always be in the middle, the sandwiches on the bottom and the sweet cakes on top.

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