If baking in the oven,preheat oven to 180ºC (fan forced). If cooking in the slow cooker, turn onto high to preheat.
Sift flour into a large mixing bowl.
Add cream and lemonade and mix to combine. Finish mixing with hands, adding a little extra flour if the mix is particularly sticky – beware however, you DO want the dough to stay slightly tacky.
Turn out onto a well floured board and knead minimally – don’t over handle. Roll to approximately 2-2.5cm thickness and cut out rounds with a glass or scone cutter.
If oven baking, place scones onto a lined baking tray so that they are lightly touching. Brush with a little milk and bake until golden brown, approximately 15 minutes.
If slow cooker baking,line the slow cooker with baking paper. Place scones inside slow cooker so that they are touching. Place a tea towel under the lid of the slow cooker and bake for 1 1/2 hours.