Preheat the oven to 220°C/200°C fan.

Sift the flour into a mixing bowl. Slowly add the cream, followed by the can of lemonade. Stir the mixture together using a metal spoon. I try to avoid using a wooden spoon, as a metal one cuts through the mixture better.

Use your hands to bring the dough together, and shape it into a ball in the bowl, adding a few more tablespoons of flour if it’s too sticky. Working quickly (so it keeps its shape), turn it out on to a heavily floured surface and knead it lightly.

Pat the dough to a thickness of around 4cm and cut into circles using the cutter or, if you don’t have one, the rim of a clean glass or small mug (you’ll lose the pleats, but it’s better than nothing).

Put the scones on a baking sheet lined with greaseproof paper, around 3cm apart, neatening them up using a wet knife if necessary.

Bake in the oven for 20 minutes. Give them another few minutes if the tops haven’t turned golden brown. Allow to cool on a wire rack.

Tip: You can top the scones with easy, three-ingredient jam. Put 500g of fresh raspberries and 500g of caster sugar in a pan, heat until it boils, and add 1 teaspoon of butter. Let the mixture bubble away for 10 minutes until it gets a jam-like consistency – then cool.