Preheat oven to 200°C. Soak the chopped dates in some boiling water for 10 mins then drain. Sift the flour into a large bowl and gradually add the cream and lemonade until a soft dough forms being careful not to over mix (you may require more cream if the mix is dry). Turn out on a lightly floured surface and gently bring the dough together. Flatten slightly and cut out rounds. Place on a baking tray close together. Sprinkle with flour and bake for 10-15 mins or until risen and golden.
Serve with jam and dollop cream. As an alternative, plain scones can be made by removing pitted dates from the recipe.