Place a heavy and deep baking tray* in the top half of your oven and preheat oven to 200°C /390°F.

Sift flour, baking powder and salt into a large bowl, whisk well to combine. Add raisins and whisk again. Make a well in the center (a hole with the back of a spoon).

Add cream and lemonade to flour. Using a large metal spoon, mix the ingredients gently – be careful not to over-work the dough (over-working the dough will make your scones chewy and flat).

Sprinkle some flour on a clean work surface and turn dough, bringing it together with your hands. The dough should be slightly wet but not sticky (add more flour if needed).

Using a rolling pin, roll the dough into a 3cm-thick round. Dip a

5.5cm round cookie cutter in flour and cut dough into rounds, making sure to re-coat the cutter with flour each time (re-roll off-cuts if necessary)**.

Remove the tin from the oven and generously flour the tin, shaking off excess. Place the rounds on the tin, side by side to encourage even rising.

Using a pastry brush, lightly brush the mixed egg yolk and milk over the top of the scones.***

Bake for 15 – 20 minutes or until scones are golden and sound hollow when tapped. Transfer to a wire rack.

Using an electric mixer, beat cream and icing sugar until soft peaks form. Serve scones with cream and jam – Devonshire or Cornish style (however you prefer).

Scones are best eaten on the day they are made but are also good re-heated on day 2 or 3.

Scones freeze well in an airtight container or freezer bag.