Preheat your oven to 240 degrees and line a baking tray with paper.

Sift the self raising flour into a large bowl and add the lemonade, cream and sultanas.

Use a butter knife to bring the mixture together until it has just combined. If you find it a little soft, add an extra tablespoon of flour.

Tip the Sultana Scone mixture onto a floured surface and gently shape into a rectangle.

Use a cookie cutter or glass to cut out your sultana scones and place them onto the prepared tray. Make sure they are almost touching each other, as this will help them to rise up instead of spreading out. Repeat until you have used all of the scone dough.

Place your 4 ingredient sultana scones into the preheated oven and bake for 12 minutes or until golden and cooked through - they will sound hollow when tapped.

Carefully remove your scones from the oven and allow them to cool slightly before serving,