Step 1

Preheat oven to 220°C. Grease a baking tray. Combine flour and butter in a food processor until the mixture resembles fine breadcrumbs. Transfer to a large bowl.

Step 2

Add the lemonade and cream. Use a flat-bladed knife to stir until combined. Turn dough onto a lightly floured surface and knead until smooth.

Step 3

Press the dough out to a round 3cm-thick disc. Using a 5cm-diameter scone cutter, cut into rounds. Place scones, side by side, just touching, on prepared tray. Bake for 15-20 minutes or until golden and scones sound hollow when tapped on base. Transfer immediately to a wire rack to cool. Halve scones and spread with jam and Dairy Whip Whipped Cream. Serve with lemonade, if desired.