1.Preheat oven to 220°C. Grease two oven trays; line with baking paper.
2.Sift flour into a large bowl; stir in chocolate. Combine lemonade and pouring cream in a jug; pour evenly over the flour mixture. Using a knife, cut liquid through flour mixture until it starts to clump. Add strawberries; continue to combine until the mixture comes together forming a dough. (Don’t over work the mixture or the dough will be tough.)
3.Divide dough in half. Shape one half into an 18cm round on one tray with floured hands. Mark the round into six wedges, using the back of a floured knife. Repeat with the remaining dough and tray.
4.Bake scone rounds for 25 minutes, swapping trays on shelves halfway through cooking time, or until tops are golden brown. Dust scones with sifted icing sugar; serve warm with jam and cream.
Many a scone maker has come undone when it comes to kneading and cutting out the dough, so baking the mixture as two large rounds saves time and angst. And also happens to look spectacular. Use a clear, carbonated lemonade for this recipe for a light-textured scone. Do-ahead scones are best made on the day you serve them.