Preheat oven to 400F/200C.
Sift flour into a large bowl.
Add cream and lemonade.
With a knife, gently 'mix' or 'cut' the dough until it has been combined (note 4)
Generously flour a surface, and with floured hands, turn out the dough onto your floured surface.
Shape into a rectangle, about 4cm/1.5 inches thick.
Dip a wine glass in flour.
Cut out rounds and place on a lined baking tray.
Reshape the extra dough, and keep cutting until the dough runs out. (note 5)
Brush the tops of the scones with a little milk (note 6)
Place in oven for 25-35 minutes until golden brown on top (note 7).
Serve with whipped cream and fresh raspberry jam.