In my family, we love scones with cream and fresh strawberries, but they're great with butter and jam, or anything else you want to try.
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.
Having lived overseas, I noticed something that might trip up most Americans with this recipe; 'lemonade' is known as Sprite or 7up in the states (or anything similar). The carbon dioxide helps the scones to raise. - 01 Nov 2008 (Review from Allrecipes USA and Canada)
I'm not surprised that people had problems with this recipe. I'm an Aussie, and I can tell you that you need 4 cups of Self Raising flour to 1 cup each of cream and lemonade. A pinch of salt helps bring out the flavour, also make the scones smaller so they cook through properly. Then the recipe will earn more stars. - 14 Oct 2010 (Review from Allrecipes USA and Canada)
I actually quite liked these scones. I followed the recipe to the letter. The dough was quite soft and sticky, but using the extra flour for dusting solved the problem. The final scones were large, suitably fluffy and delicious served hot with strawberries and fresh cream. They were not very sweet at all - the sugar in the lemonade was just enough for them to not taste savoury... But that is the way British scones are meant to taste. A lot of the flavour is meant to come from the filling you add, rather than the actual scone being sweet. I will definitely make this recipe again. - 28 Mar 2009 (Review from Allrecipes USA and Canada)