1. Pre-heat a fan-forced oven to 220 degrees Celsius.
2. Add the flour, sugar, salt and butter to a mixing bowl. Quickly rub the flour with your fingers to dissolve the butter.
3. Add the cream, lemonade and milk and stir to combine.
4. Stir in the chocolate buttons and turn out the mixture onto a floured surface.
5. Knead lightly, then fold the berries into the dough.
6. Shape the dough into a rectangle approximately 3cm high.
7. Cut with a 4.5cm scone cutter, pressing down to cut without rotating.
8. Place on a baking paper-lined tray and brush tops of scones with milk.
9. Bake for 20 minutes or until golden brown. Cool on a cake rack to room temperature.
10. To serve, tear open and fill with your favourite jam and lightly whipped cream.
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