White Chocolate Scones

Preheat the oven to 190°C (175°C fan-forced) and line a baking tray with baking paper.

Sift the flour into a large bowl with a pinch of salt. Stir in lemonade, chocolate and 200ml of the cream with a fork and then knead with your hands to just bring together to form a smooth dough.

Don’t overwork the mix or the scones will be tough.

Place dough on a floured bench and roll out to roughly 2.5cm thick with a floured rolling pin. Make scones using a 5cm cutter, bringing trimmings together to cut more scones. Place on the tray, brush with the remaining cream and bake for 12 minutes until risen and golden. Cool on a wire rack.

Serve with a dusting of icing sugar or whipped cream or jam or all of the above. You could of course replace the white chocolate with milk or dark chocolate.