Lemon Meringue Scones

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Cook Time
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"From our Saturday newspaper The Weekend West."

Original is 12 servings


  • Serving Size: 1 (82.7 g)
  • Calories 187.9
  • Total Fat - 5.9 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 13.9 mg
  • Sodium - 44.7 mg
  • Total Carbohydrate - 32.6 g
  • Dietary Fiber - 3.2 g
  • Sugars - 11.9 g
  • Protein - 3.9 g
  • Calcium - 18.5 mg
  • Iron - 1.1 mg
  • Vitamin C - 8.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 220C/200C fan forced.

Step 2

Line a baking tray with baking paper.

Step 3

Sift the flour into a large bowl and stir in 2 tablespoons of the sugar and using your fingertips to rub the butter into the mixture until it resembles fine crumbs and then stir in the rind.

Step 4

Make a well in the centre and pour the lemonade into the well and use a flat-bladed knife in a cutting motion to mix until evenly incorporated and the mixture just begins to hold together and then knead on a lightly floured surface until just smooth.

Step 5

Shape dough into a 2cm-thick disc and use a round 6cm-diameter pastry cutter dipped in extra flour to cut 12 rounds from the dough, re-shaping offcuts as needed and place the scones, slightly apart, on the prepared tray and bake for 17 minutes or until golden and scones sound hollow when tapped on top.

Step 6

Meanwhile, place the lemon juice and remaining sugar in a small saucepan and bring to the boil over high heat and boil for 3-4 minutes or until thickens slightly and remove from heat.

Step 7

Use a serrated knife to slice the warm scones in half horizontally and brush the tops of the scones with the syrup then sprinkle with meringue and top the scone bases with cream and lemon curd then sandwich with the scone tops and serve dusted with icing sugar.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Be sure to chill the butter before chopping it into small pieces.
  • Make sure to buy fresh lemon juice for the recipe, as it will give the scones a better flavor.

  • Instead of self-raising flour, use all-purpose flour and 1 teaspoon of baking powder. This substitution will make the scones lighter and fluffier, as the baking powder will create air pockets in the dough.
  • Instead of caster sugar, use coconut sugar. This substitution will give the scones a subtle caramel flavor and will make them slightly healthier, as coconut sugar is lower on the glycemic index than caster sugar.

Orange Meringue Scones Replace the lemon rind with orange rind, the lemonade with orange juice, the lemon juice with orange juice, the lemon curd with orange curd and the meringues with orange meringues.

Raspberry Compote - A sweet and tart raspberry compote is the perfect accompaniment to the tart lemon meringue scones. The compote adds a sweet and fruity flavor to the scones while also balancing out the tartness of the lemon. The compote also adds a nice texture contrast to the soft scones.

Whipped Cream: Whipped cream is a great accompaniment to the raspberry compote and lemon meringue scones. The creamy sweetness of the whipped cream will complement the tartness of the lemon and the sweetness of the compote. The contrast of the light and fluffy whipped cream with the soft scones will add a delightful texture to the dish.


Q: What is the best way to cut the scones?

A: Use a round 6cm-diameter pastry cutter dipped in extra flour to cut 12 rounds from the dough. Then use a serrated knife to slice the warm scones in half horizontally.

Q: How do I store scones?

A: Scones should be stored in an airtight container at room temperature for up to 2 days. If you need to store them for longer, freeze them in an airtight container for up to 3 months.

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Fun facts:

The meringue used in this recipe is likely derived from the invention of the meringue by a Swiss pastry chef named Gasparini in the 18th century.

The use of lemon in desserts has been popularized by the British royal family. Queen Elizabeth I was known to enjoy lemon-flavored desserts, and her courtiers followed her example.