Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Lemonade Scones with Blueberry Jam and…
Lemonade Scones with Blueberry Jam and Cream

Lemonade Scones with Blueberry Jam and Cream

Brought to you by: OcadoLife

Prep time:

Cook time:

No afternoon tea should be without scones, and these Lemonade Scones with Blueberry Jam and Cream add a special twist. Make sure you use a fizzy lemonade, as it’s the bubbles that make them so light and fluffy. Top with lashings of clotted cream and a dollop of jam – or should that be the other way round?
Share recipe


  • 350g plain flour, plus extra for dusting
  • 1 tbsp baking powder
  • 50g golden caster sugar
  • 175ml lemonade
  • 125ml double cream
  • 1 egg, beaten
  • 1 tbsp clotted cream, to serve
  • 1 tsp blueberry jam, to serve


Step 1

Sift the flour and baking powder into a bowl and stir in the sugar. In a separate bowl or jug, mix the lemonade and double cream together, then gradually stir into the dry ingredients to form a soft dough. Lightly dust a work surface with flour, tip out the dough and knead briefly until smooth. Wrap and chill for 1 hr.

Step 2

Preheat the oven to 220°C/200°C fan/gas 7 and line a large baking tray with baking paper. On a lightly floured surface, roll out the dough to a 2cm thickness then use a 6cm cutter to stamp out as many rounds as you can. Gently place the rounds upside down on the lined tray, spacing them a little apart, then re-roll the trimmings and repeat.

Step 3

Brush the tops of the scones with a little beaten egg, taking care not to let it drip down the sides. Bake for 12-15 mins, or until risen and golden. Transfer to a wire rack to cool, before serving with lashings of clotted cream and blueberry jam. The scones will keep in an airtight container for up to 3 days.

Shop the ingredients

You might like