Lemonade Scones - Gluten Free

"A great scone recipe using gluten free flour and lemonade. Use a good flour blend- the better the mix the better the scones. Also do not overmix as it will make a heavy scone (what my Dad calls a "doorstopper" ). This is an Australian recipe and uses bubbley lemonade soda/soft drink- not the traditional lemonade made on real lemons and sugar. I use "Orgran" brand flour for this recipe. After the first review on this recipe, I have made the scones again. The oven temperature is correct and the recipe worked fine. I have posted some photos now. Similar recipes on this site also use the same oven temperature. I have recently had the temperature on my oven tested and corrected. The temperature stated in this recipe is correct. You could use a lower temp and cook for longer. The quick cooking gives a firm outer layer and a beautiful soft steamy centre- perfect straight from the oven"
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by Chef floWer photo by Chef floWer
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by Margaret V. photo by Margaret V.
Ready In:


  • 3 cups gluten free self-raising flour
  • 1 cup thickened cream (do not use light cream)
  • 1 cup lemonade (like 7 Up or Schweppes)


  • Preheat oven to 230°C (or 210°C if using a fan-forced oven). A hot oven is called for in this recipe.
  • Mix all ingredients together until just combined.
  • Place on a lightly floured surface and lightly roll or press the dough out to about 1 inch( 2.5cm) high.
  • Cut with a scone cutter and place on a lightly greased baking tray (or you can use a good quality baking paper). Place the scones close together. Lightly brush the top of scones with a little milk.
  • Bake 10 -15 minutes on the top shelf of the oven.
  • Serve warm with jam and cream or butter and honey.

Questions & Replies

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  1. Claudia M.
    Do they rise well because we want thick scones as well as yummy ones!Also because it's for a mini competition. :)


  1. yummy mum
    They where the best ever scones -1st time making lemoande scones so easy
  2. Lisyloo68
    One word.... FABULOUS... I don't know why these scones didn't work for one person, but for me ... who deems herself as a cooking drop out.. they were perfect, in every sense...
  3. Mommy Diva
    Delightful and easy - these worked out for DD and I. DD said these are terrific with honey! Lemon curd was my fav!Reminded me of a light cornbread almost. They are very moist and steamy inside straight from the oven. We baked for 15minutes at 450 one rack from the top. Bear in mind that we didn't use a cutter and made them in the traditional triangle scone shape. Very nice. Next time I might try adding the juice and zest of 1 lemon for more flavor, or a suitable gluten-free add in. Thanks for posting! **Made for February Aussie Recipe Swap 2008**
  4. Chef floWer
    Yummy! This was so easy to make, took me about five mins (even with the help of Little Miss (DD)) to prepare. I used lactose free thickened cream and Schweppes lemonade. I cook two batches, one with gluten free SR flour and another batch with self raising flour, it worked both ways. Everyone who tasted them said they are really yummy, the lemon taste is really subtle, I really enjoyed the semi crusty cover and inside was oh so soft. Thank you Jubes for another great recipe.
  5. anme7039
    This does work, and it IS good! The temp was right on for me. About 450 F. Great recipe.


  1. aileenworth
    Swapped tinned coconut cream for the cream


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