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To serve:
Preheat the oven to 200°C. Line a baking sheet with baking paper.
Fold the sour cream into the flour until the mixture looks flaky. Do not overmix.
Add the lemonade and gently mix until well combined. The mixture will be soft and slightly sticky.
Turn out on a floured surface and pat down to about 2 ½ cm thickness.
Using a 6 cm in diameter round cutter, cut out rounds. Do not twist the cutter, but cut straight down.
Transfer, using a knife, to the prepared baking sheet. Allow them to touch slightly.
Brush the tops lightly with milk. Bake for 15 minutes until golden.
Transfer to a cooling rack to cool slightly.
Serve with cheddar, mascarpone, butter and jam.
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