Preparation:
Preheat oven to 200°C/390°F (180°C fan). Line tray with baking/parchment paper.

Steps:
Mixing the Dough:
Combine the flour, cream, and lemonade in a bowl and mix until flour is mostly combined. Do not over mix, it will make the scones dense! The dough should be soft and fairly sticky.

Shaping the Dough:
Turn out onto a floured surface, and knead gently just 3 – 5 times to bring dough together, then gently pat into a disc shape 2.5cm/1″ thick.

Cutting the Scones:
Use a 6cm/2.5″ round cutter to cut rounds – press straight up and down, flour cutter in between.
Use a knife or similar to scoop up (avoid touching sides) and place on tray, slightly touching each other (they help each other rise).

Brushing and Baking:
Brush the tops lightly with milk.
Bake for 15 minutes until golden on top.

Cooling and Serving:
Place on rack to cool. Place tea towel over them to stop the tops from getting crusty.
Serve with copious amounts of cream and jam, and of course tea!

Notes:
Self-raising Flour Substitute: To make your own self-raising flour, add 7 tsp baking powder to 3 1/2 cups plain/all-purpose flour.

Lemonade: Any brand of fizzy and sweet lemonade works fine.

Cutting Tips: If you don’t have a round cutter, use an empty tin (cleaned!) or cut them into squares with a knife. Flour the cutter between cuts to prevent sticking.

Milk Brushing: This makes the tops nice and golden and helps smooth the top too.

Storage: Keeps for 3 days in an airtight container but needs to be reheated to serve. Also freezes well, for up to 3 months.