Preheat the oven to fan assisted 180C / 200C / 400C / gas 6.
Mix together flour, cream, lemonade and lemon zest if using until just combined into a soft dough. (Please do not overmix.)
Then transfer the dough onto a lightly floured surface and pat out till the mixture is about 2cm thick. Cut out 6cm rounds using a pastry cutter. Reform the trimming and cut out a few more.
Place the scones onto a lightly oiled and lined baking tray, 15-18 mins, until cooked through.
Let cool before serving.
Notes
Lemonade Scones Tips
Avoid overmixing the scone dough so you don't end up with tough or dense scones.
If the dough is too crumbly add a little extra cream, if it is too sticky add a little extra flour.
If you don’t have a pastry cutter then simply use an upturned glass.
If you prefer you can shape this into a disk shape and cut out triangles.
Keep scones as cold as you can till you put them into the oven as the rise best this way. You can refrigerate them to keep them cold.
Optionally you can brush the top of the scones with milk or egg before baking to add a golden colour.