Preheat oven to 400°F (200°C).

In a large bowl, combine self-rising flour and salt.

Add cream and lemonade to the dry ingredients.

Mix until a smooth dough forms.

Turn dough out onto a floured board.

Gently pat the dough to about 1-inch thickness.

Use a scone cutter or a floured glass to cut out scones.

Place scones onto a cookie sheet, arranging them so they are just touching each other.

Brush the tops of the scones with milk or a mixture of egg and milk.

Bake for 15 to 20 minutes, or until the tops are light brown.

Let cool slightly before serving.