Lemonade Scones

Lemonade Scones

18 October 2021

Lemonade Scones

This recipe was provided by Lucas Skelly, an exhibitor who has been competing at the Ekka for over 15 years. A carpenter by trade, Lucas enjoys the competitive and cathartic nature of baking and has won many Blue Ribbons in the Cookery Competition.


2 cups self-raising flour
150ml thickened cream
185ml lemonade (approx. half a can)


Baking tray
Greased baking paper
Rolling pin
5-6cm in diameter round scone cutter


  1. Preheat oven 220°C (or 220°C fan forced)
  2. Line a baking tray with baking paper - use quality greased baking paper to avoid the scones sticking to the tray
  3. Sift self-raising flour into a bowl, and make a well in the centre
  4. Add cream and lemonade to flour and fold in with a spatula
  5. Lightly flour a surface and knead the dough with the heel of your hand - if the dough is sticking to your hands or surface, add a little more flour but not too much at a time
  6. Roll the dough out with a rolling pin to approximately 1.6cm in height
  7. Press and twist the scone cutter into the dough and place on pre-prepared baking tray
  8. Baking in preheated oven for 15 minutes (checking after 10 minutes) or until they're light golden brown

Tip: You can tell your scones are ready when you pick one up and tap the bottom. If they sound hollow, they're perfectly cooked.


If you have any questions in regards to competing in Ekka’s Cookery Competition, please visit the Cookery Competition page or email entries@ekka.com.au.