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Lemonade Scones

With raspberries and white chocolate, using Devondale Full Cream Milk and Devondale Cream


  • 3 cups Self raising flour
  • 200ml Devondale Cream
  • 50ml  Devondale Full Cream Milk
  • 1 cup  Lemonade, cold and fizzy
  • 200g  Small white chocolate drops
  • 1 cup  Frozen raspberries, keep frozen until use
  • 50ml  Extra Devondale Full Cream Milk, to glaze
  • Devondale Cream to serve


  1. Preheat oven to 180°C and lightly grease baking tray or line with baking paper.
  2. Sift flour into a large bowl. Add Devondale Cream, Devondale Full Cream Milk and lemonade. Lightly mix the ingredients together until combined into a soft dough.
  3. Stir through the white chocolate drops and finally, gently fold in frozen raspberries.
  4. Turn dough out onto a lightly floured surface and gently bring the dough together . Use fingertips to gently pat the dough into a 2cmthick disc.
  5. Use a 4cm-diameter round pastry cutter dipped in flour to cut out scones. Arrange scones on the tray so that they are touching. Gently brush the top of each scone with a little extra Devondale Full Cream Milk to glaze.
  6. Bake scones for 20 minutes or until golden brown and scones sound hollow when gently tapped. Turn scones out onto a wire rack.

Serving Tip
Serve scones warm with whipped Devondale cream.