Fluffy Lemon Zest Scones with Yoghurt & Lemonade

In a large mixing bowl, combine the flour, baking powder, sugar, and lemon zest. Mix briefly to distribute evenly.

Add the yoghurt and cream, then slowly pour in the lemonade a little at a time, gently stirring with a spatula or butter knife. Stop adding lemonade once the dough is soft and slightly sticky — you may not need it all.

Turn the dough out onto a floured surface. With floured hands, gently bring it together and pat into a slab about 2.5cm thick. Avoid heavy kneading to keep the scones tender.

Place the dough slab on a tray or board, cover loosely, and refrigerate for 30–60 minutes to firm up.

Preheat your oven to 220°C (200°C fan-forced). Line a baking tray with parchment paper.

Using a round cutter (about 6cm), cut out scones and place them upside-down on the tray, spacing them slightly apart. This helps them rise more evenly.

Brush the tops gently with beaten egg, and sprinkle a little raw sugar if you'd like a golden, slightly crisp finish.

Bake for 12–14 minutes or until risen and golden on top.

Let them cool slightly on a wire rack, then serve warm with butter, lemon curd, jam, or cream.