Place flour in mixing bowl with a hollow in the middle, add cream and lemonade and mix until combined. the mixture will be a very sticky dough.
Put mixture onto a floured surface and roll with a floured rolling pin until the mixture is approximately 3cm thick. You may need to sprinkle extra flour on top, given the stickiness of the mixture. Cut into rounds and place on a floured baking tray with each round a few centimeters apart.
Bake for approx 15 minutes. You will know the scones are cooked when they are lightly browned on top and sound slightly hollow if you tap them.
Serve warm with the topping of your choice.
If you don't have a rolling pin or pastry cutter, you can shape the scones by hand, just make sure your hands are well-floured and be aware they may not rise as evenly.