Poh’s Lemonade Scones with Lemon Curd & Raspberry Coulis

Poh’s Lemonade Scones with Lemon Curd & Raspberry Coulis

The thing you'll love about this very delicious little combo is that it's all at the easy end of the scale. Literally every element takes under 10 minutes, ( that's the prep & cook time added together) except the scones which take about 20 mins to bake. For the lightest most moist scones, make sure you combine the mixture until it's barely holding together. If you want to get a head start, you can make the lemon curd and raspberry jam the night before so they are chilled, but serving them at room temp would also be delicious. And whether you are receiving or giving, Happy Mother's Day!

Lemonade Scones with Lemon Curd & Raspberry Coulis

Serves: 1 dozen

Rating: 3.2/5 (102 voted)


Lemon Curd

Zest of 2 lemons
¾ cup lemon juice
¾ cup caster sugar
125g unsalted butter, melted
¼ tsp salt
5 eggs

Quickie Raspberry Jam

500g frozen raspberries
1 - 1 ½ cups caster sugar


3 cups self-raising flour
½ tsp salt
1 cup cream
1 cup lemonade
Milk for basting
Plain flour for dusting

Vanilla Cream

300g thickened cream
1 tsp vanilla essence
30g icing sugar


To make the lemon curd, combine all the lemon curd ingredients in a heatproof bowl and whisk until well mixed. Microwave in 2 minute bursts on the highest setting, whisking well between each burst, until the mixture is thickened. It should take 3-4 bursts. Press clingfilm directly onto its surface and cool completely before using.

To make quickie jam, combine the jam ingredients in a medium saucepan over high heat. Bring to the boil, reduce to a simmer and stir until sugar is dissolved. Puree with a stick blender and transfer to a clean glass jar to chill completely before using.

Pohs Lemonade Scones
Pohs Lemonade Scones

To make scones, preheat oven to 190°C fan forced. Place self-raising flour and salt in a large mixing bowl. Mix roughly to combine, then make a well in the centre and add the cream and lemonade. Mix as little as possible until barely combined and no more. Tip mixture onto a working surface covered with a generous amount of flour. Sprinkle the top with more flour and press dough until 3-4cm thick. Dip scone cutter into plain flour before cutting scones out. Keep gathering remaining dough but squeeze together, don't knead, and cut until dough is used up. Lay cut scones on a baking tray lined with baking paper. Brush with milk and bake for 15-20 minutes or until tops are golden. Serve immediately with lemon curd, raspberry jam and vanilla cream.

Scones will keep in the fridge in an airtight container for about a week. To revive, buzz in the microwave for 10-20 seconds to warm up before serving.

Here are some things you'll need to recreate Poh's Lemonade Scones: