Preheat oven to 200 degrees celsius (fan-forced). Lightly flour a 20cm square cake tin and set aside.
Place the lemonade and cream into a bowl.
Add the salt, caster sugar and dried fruit and mix to combine.
Sift in the self raising flour and use a knife to fold it through until only just combined (the mixture will be very sticky).
Place the dough onto a lightly floured board.
With lightly floured fingers, press the mixture down to a thickness of 3cm (do not over-work the dough).
Using a 6cm scone cutter, cut rounds from the middle working outwards and place into the lightly floured cake tin (make sure that your scones are gently pressing up against one another as it will help them to rise).
Gently press the remaining dough together and cut out extra scones.
When you've used all of the dough, brush the tops of the scones with milk and place into the oven for 12-15 minutes.
The scones will be ready when they're golden on top.
Serve warm with butter and/or jam.