Preheat oven to 220C (fan-forced) and grease a large rectangular baking pan.
Sift self-raising flour into a large bowl and stir through the white chocolate chips.
Make a well in the centre and add lemonade and thickened cream.
Use a butter knife to “cut” the liquid through the flour and the result will be a sticky, soft dough.
Use a large spoon to scoop large dollops of the mixture onto a prepared baking pan.
Brush the top of each scone with a little bit of milk and bake in the oven for approximately 16 minutes. The top of the scones should be lightly golden brown and the scones should sound “hollow” when tapped on the top.
Remove scones from oven and transfer to a wire cooling rack.
Scones can be served warm with jam and cream. These scones will freeze perfectly for up to 3 months but make sure they cool completely before placing in the freezer.
Recipe by Mrs Organised at http://www.mrsorganised.com.au/2015/03/18/lemonade-white-chocolate-scones/