[Plane]made Lemonade (Sprite) Scones

[Plane]made Lemonade (Sprite) Scones

This recipe is a contribution from a fabulous Corporate Flight Attendant, Stephanie, be sure to follow along with her here.

Stephanie’s Instagram


  • 4 cups self-raising flour
  • Pinch of salt
  • 300ml cream
  • 300ml lemonade* (Sprite)


    1. Preheat oven to 220°C / 428 Fahrenheit and line a baking tray with baking paper/ or Silpat Toaster Oven Mat for aircraft oven.
    2. Mix self-raising flour and salt into a bowl. Make a well in the centre. Pour the cream and lemonade (sprite) into the dry ingredients and mix together to form a soft dough. Mix as little as possible until it’s all combined.
    3. Turn the dough out onto a well-floured bench, dust lightly with flour and gently pat the dough out to a thickness of about 1 inch . Cut into approx. 12 pieces and lift each onto the baking tray. Or use your food ring to create a nice circle shape.
    4. Bake for 10–15 minutes or until golden brown. Serve with butter or cool and serve with your favourite jam and whipped/clotted cream.

Top Tips

  • To get a better rise, make sure the lemonade has not gone flat.
  • Cooling the scones wrapped in a tea towel will help retain the freshness.

Other Flavor Ideas

  • To make sultana or date scones, add ¼–½ cup of sultanas or chopped dates to the dry ingredients.
  • To make cheese scones, add 2 cups of grated tasty cheese, a pinch of cayenne pepper and replace lemonade with soda water.

This recipe is from Food in a Minute.

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