Step 1

Line a baking tray with baking paper and pre-heat the oven to 220C/430F.

Step 2

Sift the flour into a medium to large bowl. Add the pinch of salt if using.

Step 3

Stir the lemonade and cream together, then pour into the flour. Gently fold everything together until just combined. Then bring dough together into a ball with your hands (it will be soft and a bit sticky).

Step 4

With floured hands, pat dough down onto a lightly floured surface so that it’s about 3 cm thick (1 inch). Then use a small round pastry cutter (2.5 inches/6cm) to cut out rounds. Keep gathering the dough back up and patting it down again. You should get 8 to 10 scones.

Step 5

Place the scones on the baking tray so that they’re close but not touching (1 to 2cm apart). Brush the tops with a little extra cream thinned with water if you like. Then bake for around 12 to 15 minutes until nicely risen and lightly golden on top.