Step 1

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

Step 2

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.

Step 3

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.

Step 4

Use a 6cm/2.5" round cutter to cut rounds - press straight up and down (don't twist), flour cutter in between. (Note 4)

Step 5

Use a knife or similar to scoop up (avoid touching sides) and place on tray, slightly touching each other (they help each other rise).

Step 6

Brush the tops lightly with milk. (Note 5)

Step 7

Bake for 15 minutes until golden on top. Place on rack to cool. Place tea towel over them to stop the tops from getting crusty.

Step 8

Serve with copious amounts of cream and jam, and of course tea!