Put flour and salt in a bowl, make a well in the centre and pour in the cream and lemonade. Mix together with a fork, turn the sticky dough onto a floured surface. If the dough is too sticky to handle, sprinkle on a bit more flour, then knead lightly with floured hands until smooth. Roll or pat dough out to approx 2 cm thickness, then cut into scone shapes with a knife or a cutter.

Place on a greased oven tray, and cook at 450°F (= approx 220-240C) for 10-12 minutes or until just turning brown on top. Serve warm or cool with butter, jam, whipped cream etc.