1.Preheat oven to 220ºC. Line an oven tray with baking paper.
2.In a large bowl, combine flour, sugar and salt. Make a well in the centre and stir cream and lemonade through with a butter knife until just combined.
3.Turn dough onto a lightly floured board. Knead lightly to combine. Gently flatten to 3cm-thick square.
4.Use a floured knife to cut dough into 16 squares. Arrange close together on tray. Brush with extra cream.
5.Bake 10-15 minutes, until scones are lightly browned and sound hollow when tapped. Allow to cool.
6.Fit a piping bag with a writing tube and fill bag with melted chocolate. Pipe chocolate crosses over cooled scones.
If preferred, dough can be formed into a 3cm-thick round and scones cut out with a 5cm round cutter.Note