Step 1

Preheat oven to 220C/200C fan forced. Line a large baking tray with baking paper. Place the flour in a large mixing bowl and make a well in the centre. Add the lemonade and cream and use a spatula to stir until just combined.

Step 2

Bring the dough together. Turn out onto a lightly floured surface. Press the dough out to disc about about 1.5cm thick. Divide into 4 portions. Divide 1 tbs sprinkles into thirds then scatter over 3 portions. Stack portions, finishing with plain portion.

Step 3

Use a rolling pin to roll out on a lightly floured surface to a disc about 2cm. Use a 6cm round cutter to cut out scones from dough. Press scraps together to form last scones. Place scones 1.5cm apart on prepared tray.

Step 4

Brush tops with extra cream then sprinkle with extra hundreds and thousands. Bake for 18 minutes or golden.