1-Preheat oven to 200°C/390°F (180°C fan): Preheat oven to 200°C/390°F (180°C fan). Line tray with baking/parchment paper.
2-Combine the flour, cream and lemonade in: 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.
3-Turn out onto a floured surface, and: 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.
4-Use a 6cm/2: Use a 6cm/2.5″ round cutter to cut rounds – press straight up and down (don’t twist), flour cutter in between.
5-Use a knife or similar to scoop: Use a knife or similar to scoop up (avoid touching sides) and place on tray, slightly touching each other (they help each other rise).
6-Brush the tops lightly with milk: Brush the tops lightly with milk.
7-Bake for 15 minutes until golden on: 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.
8-Serve with copious amounts of cream and: Serve with copious amounts of cream and jam, and of course tea!