1. Preheat oven to 230oC
2. Sift flour into a large bowl and add lemonade and cream.
3. Using your hands, quickly mix to a soft dough, smooth dough.
4. Turn dough out onto a floured bench and form into a 5-6cm high rectangle.
5. With a scone cutter, cut into shapes and place in a tight rectangle on a greased baking tray.
6. Bake with egg yolk, place in oven and bake for 15-20 minutes or until golden
Serve with clotted cream and raspberry jam. Enjoy!