• Serves 12
  • 15 minutes
  • Difficulty Easy
  • 4 Ingredients


Very easy scone recipe that’s quick and tasty!

Ingredients (serves 12)

  • 4 cups self raising flour
  • 300ml cream
  • 375ml lemonade
  • dates pitted dates


  1. Pre heat oven to 200 degrees, line tray with baking paper.
  2. Chop some pitted dates.
  3. Mix flour, cream and lemonade in a bowl with a knife. Mix in the chopped dates, shimmy some flour on the bench - knead mix and roll out to 1/2 inch thick.
  4. Cut scones out with cutter or glass, place on tray and bake for 15 minutes.

  • Will have to try this one out. Sounds easy and delicious.


  • So simple yet looks yummy definitely a winner for me


  • A great recipe – thank you!


  • I have always wanted to make the version of scones with lemonade in it.


  • An oldie but a goodie. yumm.


  • I’m definitely going to try these but will leave out the dates. I can’t seem to eat anything that has been cooked with fruit in it, even an apple pie. Might make it for morning tea at my last job so everyone else can enjoy. Thanks for sharing this recipe though


  • I like this recipe bit love using currants thanks so much


  • I remember making these at school, then they were one of the first things I taught my kids to make. A fail safe idiot proof scone recipe


  • Need to try these. Thanks for the recipe.


  • These are nicer than plain scones for a change. I WONDER IF YOU COULD USE LO CAL LEMONADE as an alternative TO CUT DOWN THE SUGAR CONTENT?


  • oh wow, emailing myself now, I will make in the morning


  • These taste even better than they look


  • I’ve been making this for years the mother in law told me about the lemonade scones. It also made a great pizza base but not real healthy so I use bread dough now however my scones are still the old lemonade and cream.


  • yummy, these still turn out soft and fluffy with lemonade apparently. Cheers


  • have always wanted to attempt scones but too scared ill stuff them up…heard lemonade date scones are awesome so ill def be trying this one out…thank you for the recipe


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