These jam-filled lemonade scones are a little bit magic — no yeast, no fuss, just soft, fluffy goodness with a sweet surprise in the middle. Made with humble pantry staples and coming together in minutes, they’re the kind of bake that feels like cheating (in the best way). Perfect for afternoon tea, last-minute guests, or when you just want something warm, nostalgic, and jammy.
340g (2 1/4 cups) self-raising flour
160ml (2/3 cup) chilled lemonade
200ml thickened cream
Extra self-raising flour, to dust
2 1/2 tbsp raspberry jam
Extra thickened cream, whipped, to serve
Preheat oven to 220°C/200°C fan forced. Line a baking tray with baking paper.
Place 340g (2 1/4 cups) self-raising flour in a large bowl and make a well in the centre. Pour in 160ml (2/3 cup) chilled lemonade and 180ml (3/4 cup) cream. Use a flat-bladed knife to stir until a soft, sticky dough forms.
Turn dough onto a lightly floured surface. Knead gently for 20-30 seconds or until just smooth. Press dough into a 1.5cm-thick disc. Use a lightly floured 7cm pastry cutter to cut 9 scones from the dough, re-rolling dough if necessary. Make a small indent in the centre of each scone and divide jam among indents. Gently shape dough rounds around the 2 1/2 tbsp raspberry jam, pinching to seal, then place on the prepared tray, seam-side down and just touching. Lightly brush the tops with the remaining cream.
Bake for 15-16 minutes or until the scones have risen and are lightly golden. Cool for 2 minutes. Serve scones warm or at room temperature with Extra thickened cream, whipped, to serve.