Line a baking tray with baking paper and set aside.
Sift flour into a large mixing bowl. Make a well in the centre.
Add thickened cream and lemonade and mix to combine. I find it easiest to use a round bladed knife to mix the dough, particularly as it gets stickier.
Lightly flour a flat surface or board and tip out dough onto surface.
Gently knead for about 1 minutes, then shape into a rectangle about 2.5 – 3cms (about 1 inch) thick.
Using a knife cut into about 12 square/rectangle pieces and lay on baking tray. Keep each piece separated by about 2cm to allow for expansion when it cooks.
Bake for about 18-20 minutes or until golden brown.
Serve warm or allow to cool on a wire rack.
Serve with jam and whipped cream (see instructions below)
Store in an airtight container
Whipped Cream
In a medium sized bowl add thickened cream and beat using an electric mixer.
After about 2-3 minutes as cream stars to thick, add caster sugar and continue beating until cream thickens and peaks form.