1.Preheat oven to 220°C. Grease 20cm x 30cm rectangular pan.
2.In a large bowl, sift flour; stir in chocolate. Make a well in centre; add lemonade and pouring cream.
3.Use a knife to cut liquid through flour mixture to make a soft, sticky dough. Turn dough onto floured surface, knead gently until smooth.
4.Press dough out to 2.5cm thickness. Dip 6.5cm round cutter in a little extra flour; cut as many rounds as possible from dough. Place scones, just touching, in pan. Gently knead scraps of dough together; repeat process. Brush tops of scones with a little extra cream.
5.Bake scones about 20 minutes or until tops are golden brown. Dust scones with sifted icing sugar; serve warm with jam and thickened cream.
Use a clear, carbonated lemonade for this recipe for a light-textured scone. You can replace the thickened cream with clotted cream or whipped thickened cream. Scones are best made on the day of serving.Note