Line an oven tray with cooking spray and baking paper or if you're going to use a muffin pan then just spray the muffin pan well with cooking spray. In a bowl sift the flour, baking powder, icing sugar and salt.
Mix the cream and ¾ of the beaten egg (save the rest for the tops of the scones) into the flour. Gently add just enough of the lemonade or sprite to the flour until the dough comes together. First, use ½ cup and then add more as needed. It should be quite soft, but not a sticky dough.
Tip the dough onto a lightly floured surface and knead as gently and briefly as possible, until it just comes together.
Use a rolling pin to gently roll out the dough until it is approx 2 cm thick, trying to keep a neat rectangle shape, adding more flour if needed to keep the dough from sticking to your surface.
Generously spread the scone dough with the jam almost right to the edges
Roll from the longest side into a tight roll.
Using a very sharp knife slice pieces 2.5cm thick or about 12-14 evenly sliced pieces.
Place the pieces cut side up into the prepared dish, with a small gap in between or use a muffin pan.
Allow the scones to sit for at least 10 - 15 minutes to rest in the fridge before baking.
While the scones are resting in the fridge, set the oven to 180°C
• After being in the fridge for at least 10 mins, remove and bake for 20-25 minutes or until lightly golden and hollow sounding when you tap them
• Remove from the oven and serve warm with freshly whipped cream.
• You can store these in an airtight container for up to 3 days or freeze them.
Recipe by SAPeople South African Recipes at https://tastyrecipes.staging.sapeople.com/jam-pinwheel-scones/