Pour Self-Rising Flour (3 cup) into a bowl and make a well or hole in the center. Add Heavy Cream (1 cup) and Lemonade (1 cup) into it. Take a knife and use cutting motions to mix up it up.
Lightly flour the surface, turn the dough onto the surface and lightly knead it until it's smooth and elastic. Use a hand to press it out until it's about 1 centimeter or half an inch thick. Take a sharp knife to cut the dough into small squares.
Transfer the squares to a cookie sheet lined with some non-stick baking paper and leave a little bit of space in between. Preheat the oven to 220 degrees C (425 degrees F), and put it in for about 10 to 12 minutes.
Take the scones out and if preferred, slice them into half and put some jam and cream on. Serve and enjoy!