Preheat oven to 230C.
Sift flour into a large bowl and add lemonade and cream.
Using your hands, quickly mix to a soft dough, smooth dough.
Turn dough out onto a floured bench and form into a 5-6cm high rectangle.
With a scone cutter, cut into shapes and place in a tight rectangle on a greased baking tray.
Brush with egg yolk, place in oven and bake for 15-20 minutes or until golden.
Serve with raspberry jam and clotted cream, and a freshly brewed pot of tea. Enjoy!
Want to know the secret of professional bakers? There is a flour available for every baking and cooking occasion.
If you’re baking a cake or biscuits from scratch, you need to look for flour with a low protein level of around 9 to 9.5 percent. Low protein allows the flour to absorb more sugar, giving it a softer texture.