Preheat your oven to 200C Fan / 220C and prepare a large baking tray with non stick baking paper.

Place your flour into a large bowl.

Add the cream and lemonade and carefully mix it in - its even more important than regular scones that you don't over mix here, or else you'll get tough scones. Mix to form a soft dough.

Flour your work surface and your hands. Get the dough out of your bowl and fold it over once or twice to bring the dough together. Then bring the dough into a rounded shape about 3.5-4.5cm thick. The taller, the better I think!

Using a cutter (about 45mm to 55mm wide) push down into the dough and bring out your scones with the cutter. Push them out of the cutter and put to one side till your have used up all the dough (keep re-rounding the dough, ensuring you don't overwork it).

Brush the top of your scones with a little beaten egg or milk for a golden top, if using.

Place the scones on the baking sheet and bake for around 13-15 minutes until the tops are golden and the bases are slightly golden too.

Allow to cool a little before serving up with some jam and clotted cream. You can rewarm them up later, eat them cold, or even freeze them for another day.