Preheat oven to 180°C (350°F)
Place flour in large mixing bowl.
Add mixed spice and raisins and mix well.
Add cream and lemonade and gently mix until combined.
Turn mixture onto a floured board and lightly knead. Around 4-5 times. Flatten dough until around 2-3cm in depth. Using a circle cutter, cut your scones
Place scones on an oven tray lined with baking paper. Ensure that the scones are touching each other as this will help them rise.
Mix the additional flour with water until you get a pipeable mix. Place into a ziplock bag, trim the corner off and pipe crosses on each scone.
Brush the top of the scones with milk (avoiding the crosses) and bake for 20-30 minutes. Check after 20 minutes and cook at 3 min intervals until cooked. My batch took 26 minutes. The time will depend on the size of your scones and your oven.