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Raspberry lemonade scones recipe

Raspberry lemonade scones recipe

32 ratings

Make Mother's Day extra-special this year. These raspberry scones are made with pink lemonade for a fabulously fluffy texture. Serve with jam and a generous dollop of cream for a sweet treat mum will love. See method

  • Makes 8
  • 15 mins to prepare and 15 mins to cook
  • 232 calories / serving
  • Vegetarian


  • 300g self-raising flour, plus extra for dusting
  • 50g caster sugar
  • 125ml pink lemonade, plus 2 tsp
  • 150ml whipping cream, plus extra to serve (optional)
  • 100g frozen raspberries
  • raspberry jam, to serve (optional)
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    5g 23%
  • Sugars

    8g 8%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 35.4g Protein 4.2g Fibre 2g


1. Put the flour, sugar and ¼ tsp salt in a large mixing bowl. Mix the lemonade with 125ml cream in a jug, then pour over the dry ingredients and use a cutlery knife to mix to a soft, crumbly dough. Preheat the oven to gas 7, 220°C, fan 200°C and lightly dust a baking sheet with flour.

2. Tip the dough onto a lightly floured surface, scatter over the frozen raspberries and knead lightly until combined and the raspberries are evenly rippled through.

3. Use your hands or a rolling pin to pat or roll the dough to a thickness of 3cm, then use a 5cm round cutter, dipped in flour, to cut out scones. Reroll the trimmings to make 8 scones. Mix 1 tbsp cream with 2 tsp lemonade to loosen, then use to brush the tops of the scones. Bake for 12-14 mins until risen and lightly browned.

4. To serve, split the warm scones and top with whipped cream and raspberry jam, if you like. The scones are best fresh but can be made up to 3 days ahead and gently warmed in a low oven to refresh.

Tip: Use fresh raspberries, if you like, or any other fresh or frozen berries.

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