A wonderful thing about cooking and food is that so many of our memories are tied up in those senses. The smell of beef stew returns me to my Nanna’s tiny flat as she cooks us dinner, a taste of mango icecream and I am 10 year old, running after home icecream truck without a care in the world. Making lemonade scones has a similar connection for me. I remember the first time Adam’s mum Erica made them, on one of my first weekends out at the farm, and being completely amazed by the idea. The lemonade adds the sweetness and lightness that you are always searching for in a scone. It’s a three ingredient recipe that is perfect for whipping up when a visitor pops in unannounced. And now every time I make these scones, I’m immediately transported to the kitchen at Bush Haven, standing next to Erica, where so many hours were spent cooking or baking and talking about life, death and everything in between.