Heat your oven to 220˚C (200˚C fan-forced). Combine the flour, cream and L&P (or lemon squash or soda water) in a large bowl and gently knead to combine. The dough does not need to be smooth. Turn it out onto a lightly floured board and spread to a thickness of about 2½ centimetres. Using a round cutter 6 centimetres in diameter, cut about 12 scones from the dough and place them on a baking sheet lined with baking paper. Gently bring the leftover dough together and cut a few more scones if you can. 

Bake the scones for about 12 minutes until risen and golden brown. Allow to cool slightly on a wire rack, then serve with whipped cream and jam.

Adam's tip The most common mistake people make when making scones is overworking the dough. Knead lightly until it's just combined and then stop. If it looks a little rough, that's perfect. If it's smooth, your scones will be hard as rocks.

Also try: Adam Liaw's coconut roast snapper

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.