Scones in a jiffy recipe

Here's my favourite scone recipe to share. It's an 'easy peasy' recipe courtesy of Jo Seagar that I make all the time.

INGREDIENTS
4 cups self-raising flour
300 ml (1 carton or small bottle) cream
1 can (355 ml) lemonade
1/2 teaspoon salt

Mix all ingredients in a bowl to a smooth dough.
Then tip out onto a well-floured surface and cut into squares or press out with a scone cutter.
Bake at 220°C (fanbake if you have it) for 15–20 minutes or until golden.
Take out of the oven and cool on a wire rack.
Serve warm with your favourite fruit jam or whole fruit preserves and whipped cream. Enjoy!

Tips: for a savoury scone try soda water instead of lemonade
for a date scone try gingerale instead of lemonade
you can substitute cream with plain yoghurt