2 1/12 cups self raising flour
300ml double or whipping cream
1 to 1 1/4 cups lemonade
1 tsp vanilla essence
Extra flour for kneading
1 tbsp water
Preheat the oven to 200 degrees Centigrade. Line a baking tray with baking paper.
Sift flour into bowl. Make a well in the centre. Add 1/2 cup cream (keep the rest for serving), the lemonade and vanilla essence. Mix together with a knife until a soft dough forms.
Dust your work surface with flour. Turn out scone dough onto surface. Knead until the dough comes together. Press out with hand until dough measures 14 x 18 cm. Divide into nine squares.
Put scones onto oven tray, leaving a little space between each piece. Brush with water and sprinkle with sugar.
Cook for 20 minutes or until scones are well risen and golden brown.
Serve warm with butter, jam and cream.