Preheat oven to 200°C. Line a baking tray with baking paper.

Sift self-raising flour into a bowl, make a well and pour in coconut cream and lemonade.

Using a knife, mix to make a well and pour in coconut cream and lemonade.

Using a knife, mix to make a firm dough.

Turn out onto a clean, floured surface.

Knead gently until smooth (don’t knead too much or scones will be tough).

Pat dough into a 2cm-thick round.

Using a 5cm (diameter) round cutter, cut out as many rounds as possible.

Knead the dough together again, and cut out more rounds.

Place scones onto prepared tray, nestled up against each other.

Sprinkle tops with a little flour.

Bake for 12-15 minutes or until golden and well risen. Serve warm with jam and coconut cream.