1 lb. self-raising flour, plus extra
2 1/2 tsp. baking powder
3 oz. caster sugar
Pinch salt
8 fl. oz. double cream
6 fl. oz. lemonade

For the egg wash

1 egg, lightly beaten

1. Sift the flour and baking powder into a large bowl then gently whisk in the caster sugar and salt.
2. In a separate bowl, add the cream then gently whisk in the lemonade until combined.
3. Make a well in the centre of the flour-sugar mix then gently pour the cream-lemonade mixture until you get a fairly wet dough. You may not need all of the liquid – the dough shouldn't be too sticky that it's difficult to handle.
4. Turn the dough out onto a floured surface and lightly knead the dough until you form a fairly smooth dough – avoid heavy kneading as this will make tough scones.
5. Place back in the mixing bowl, cover with clingfilm and leave to rest for 15 minutes.
6. In the meantime, preheat the oven to 180º Celsius and line a baking sheet with baking paper.
7. Roll the dough so it is just under an inch thick. Using a 2.5-inch round cookie cutter to cut out the scones and then place on the baking sheet. Gently reroll the dough and repeat the process until you have 8 more scones.
8. .Lightly brush only the tops of the scones with the egg wash or with warm milk, then bake on the top shelf of the oven for 17-20 minutes or until the tops are a dark golden colour.
9. Remove from the oven and leave to cool slightly on a wired rack.
10. Serve warm with clotted cream and jam.