Preheat oven to 220°C. Cover an oven tray with a sheet of baking paper or spray well with non stick baking spray.
Mix all ingredients in a bowl to form a smooth dough (the mixture is quite sloppy). Tip out onto a floured bench and form into a 'round'. Carefully lift and place onto baking tray (a dough scraper helps) and cut into wedges (leave with sides touching - scones will pull apart after baking). Alternatively, use a cookie cutter or knife to cut into rounds or squares.
Bake for about 15 - 20 minutes until starting to colour pale golden. Check they are cooked through and cool on a wire rack, covered with a clean tea towel (this keeps the scones lovely and soft).
Cut in half and spread with Tararua Butter, jam and whipped cream whilst still warm.
· Add 1 cup of dried fruit to the mixture e.g. chopped dates, sultanas, raisins or dried cranberries.
· Add 1 cup of chocolate chips to the mixture.
· To make savoury scones, replace the lemonade with soda water and any of these optional extras:-
· 1 large onion, finely chopped
· 1 cup grated tasty cheese
· 6 rashers lean rindless bacon, chopped
· 3 tablespoons chopped parsley or fresh herbs
· To make a cinnamon pinwheel scone, mix 2 teaspoons cinnamon with 3/4 cup Chelsea Caster Sugar. Lay the dough mixture out flat on a well floured bench. Pat out to be a rectangle approximately 30 x 20 cm. Sprinkle the cinnamon mixture over the surface. Roll up from the long side into a sausage shape then cut into slices. Lay the slices on a prepared tray so they just touch each other, cook and cool as above. The lovely sticky cinnamon filling can be quite hot so remember to cool them down before biting in.