Preheat oven to 200*C.
Sift flour into bowl. Mix lemonade with cream in jug and try to keep as much fizz in the lemonade as possible.
Slowly add 3/4 of the liquid into the flour folding ever so carefully with a large knife. Slowly add the rest of the liquid to create a somewhat sticky dough. The secret is you want to touch the dough as LITTLE as possible. Keep social distance from the dough. Dip your hands and dust the bench in plain flour and carefully create a large ball with the dough. Remember touch as little as possible!
Slightly flatten and press out scones and pop into a square pan. Brush with milk and pop in the oven for 30 minutes.
Take out and let sit for at least 15 minutes or they will break when you split them.
And Voila! Add cream, jam (our Rosewater Jam is exceptional) and of course a strong cup of Breakfast tea.