Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly dust it with a little bit of flour to prevent the scones from sticking during the baking process.

In a large mixing bowl, sift the self-rising flour. If you are using sugar, stir it in now. Create a well in the center of the flour and pour in the heavy cream and the lemonade all at once.

Use a butter knife or a spatula to gently fold the mixture together. Mix until a soft, shaggy dough just begins to form. Be careful not to overwork it; the less you handle the dough, the fluffier your scones will be.

Turn the dough out onto a lightly floured surface. Gently pat it down with your hands until it is about 1 inch (2.5cm) thick. Use a floured round cutter to press straight down into the dough to create your scones. Avoid twisting the cutter, as this seals the edges and prevents them from rising properly.

Place the scones onto the prepared baking sheet, positioned close together so they almost touch; this helps them rise upwards. Bake for 12 to 15 minutes or until the tops are lightly browned and they sound hollow when tapped on the bottom.