Lemonade Scones

Step 1: Preheat the oven to 200°C/390°F (180°C fan). Line a tray with baking or parchment paper.

Step 2: Combine the flour, cream and lemonade in a bowl and mix until the flour is mostly combined. Do not overmix, or the scones will be dense. The dough should be soft and fairly sticky.

Step 3: Turn the dough out onto a floured surface. Knead gently just 3–5 times to bring it together, then gently pat it into a disc 2.5 cm/1 inch thick.

Step 4: Use a 6 cm/2.5 inch round cutter to cut out rounds. Press straight down and up without twisting, and flour the cutter between cuts.

Step 5: Use a knife or similar tool to lift the rounds without touching their sides, then place them on the tray slightly touching.

Tip: The scones help each other rise when they are placed close together.

Step 6: Brush the tops lightly with milk.

Step 7: Bake for 15 minutes, until golden on top. Transfer to a rack to cool, then cover with a tea towel to keep the tops from getting crusty.

Step 8: Serve with plenty of cream and jam, and tea.