Coronation Afternoon Tea ft. Lemonade Scones recipe

Emma Bridgewater Mr and Mrs mugs with an afternoon tea spread in the background

I’ve been meaning to share this recipe for ages, because not only are these scones absolutely delicious, but they’ve been very well-received by everyone!

For the Coronation, Ash decided to make us a little afternoon tea at home – you guys all know how much I love an afternoon tea by now – and we had these scones as part of the spread.

Not only that, but we had yummy finger sandwiches (cream cheese & cucumber; egg and cress, which Alfie grew at school; ham & mustard; and tuna & sweetcorn), along with some savoury pretzels and some tasty, sweet treats. I’ll take the credit for those, as I bought them from a couple of local indie businesses – The Game Changer Kitchen and Great Gelato. We had a selection of brownies, blondies, sponge cake, cookie cups and cookie pie – all cut up into dainty bite-sized pieces.

We had loose leaf tea, served in our beautiful Emma Bridgewater mugs – and I opened the bottle of prosecco I received in my Good Pair Days subscription box (which will be on the blog soon) and complemented the selection nicely.

But the scones were the star of the show! Best of all, while the recipe called for them to be served with lemon curd (homemade – but I opened my Fortnum & Mason jar) and clotted cream, they tasted delicious with jam too (strawberry, raspberry, damson, and blackcurrant). Trust me, you’ll want to make these!

Three scones on a plate with a ramekin of clotted cream

Lemonade scones (makes 10)


  • 350g self-raising flour
  • 1 tbsp baking powder
  • 50g caster sugar
  • 120ml double cream
  • 120ml lemonade (don’t use diet, or sugar-free – and don’t worry if it’s been opened)
  • 1 egg


  • Put the dry ingredients in a bowl and mix.
  • Pour the cream and lemonade into a jug and stir to combine.
  • Make a well in the dry ingredients and gradually pour in the wet ingredients, constantly stirring (gently, don’t overmix).
  • Slowly bring the dough together and wrap in cling film. Chill in the fridge for at least 40 minutes.
  • Preheat the oven to 220C (200C fan, or gas mark 7) and remove the dough from the fridge.
  • Flour the worktop and roll the dough to 2cm thickness and cut, reusing the offcuts as necessary.
  • Place the scones on a baking tray lined with greaseproof paper and carefully brush with beaten egg (be careful the egg doesn’t drip down the sides as the scones won’t rise).
  • Bake for 12 minutes or until golden brown. Once removed from the oven, leave to cool on a wire rack.

These would be perfect for any occasion – an afternoon tea (obv), birthday or baby shower, or even just a summer or garden party. Or why wait for an occasion? Get your bake on and enjoy one with a cuppa at the weekend!

Let me know if you make them and what you think. I personally couldn’t taste the lemonade, but others have said they can, and there’s even a slight sparkle. Either way, they are delicious and perfect for summer.

If you’re sharing on social, use the hashtag #LoveLucyRecipe.

Love, Lucy xx

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