• 3 cups Self Raising Flour, sifted

• 1 cup cream, thickened or pure

• 1 cup lemonade

1. Preheat the oven to 220 degrees Celsius.

2. Line a large baking / biscuit tray with baking paper.

3. Place the sifted flour in a large bowl.

4. Make a well in the centre and add the cream and lemonade.

5. Using a butter knife (not a sharp cutting or steak knife), mix the ingredients together until it comes together as a shaggy dough. The sides of the bowl should be clean as you mix. Do not over mix.

6. Plop the dough onto a floured bench.

7. Using your fingers form a square or rectangle, lightly pushing the dough into shape. About 1-2cm thick.

8. Using the knife, cut the dough into squares. Cut using an up & down stabbing motion. Do not pull the knife through the dough. If you slide the knife through the dough as you cut it from one direction to another, your scones will not rise, take longer to cook and be tough. By using a light cutting action you will leave the sides of the scones ready to rise and create a light fluffy scone.

9. Place on the tray about 1cm apart. If they're touching don't worry. Put the small scones in the middle and the larger ones on the outside for more even cooking.

10. Place in the oven and cook for about 12 minutes. Keep an eye on them after 10 minutes.

11. They might need a minute or two longer, depending on your oven.

12. I like mine served hot, straight from the oven but they're just as good at room temperature.

To serve: jam & whipped cream