Scones (Easy Never Fail)











A dear old friend of mine gave me this recipe and I haven’t had a failure with it yet.  It’s great because you can always have a carton of long life cream and a can of Lemonade in the pantry.  An easy one to whip up for unexpected visitors.


Scones (Lemonade and Cream)

By Glenda Gallant Published: August 15, 2013

  • Yield: 12

                  A dear old friend of mine gave me this …



  1. Preheat oven to 220°C. Spray an 8 inch (20cm) square tin with cooking spray. Lightly flour as well.
  2. Put Flour in a medium sized bowl, making a well in the centre.
  3. Pour in cream and about half the can of Lemonade. Mix very gently until just combined. You may need to add a little more lemonade. Mixture needs to be quite moist and sticky.
  4. Press mixture into prepared tin. Sprinkle a little flour on top and press mixture gently with your hands. I then cut the mixture while uncooked into the size scones I like. They end up square, but there is no waste and the dough isn't over worked.
  5. Bake in a very hot oven (220°C) for 10 to 12 minutes or until golden. Serve with jam and cream. Freeze if desired.

Hi. I'm Glenda Gallant. - daughter of Rhoda (or Grandma), Sister in law of Aileen & Pam.

Recent Blog Post: Thai Green Chicken Curry

One thought on “Scones (Easy Never Fail)

  1. Elis says:

    Save yourself some hassle by substituting lemonade into your classic scones recipes – trust us.

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