Ingredients

• 3 Cup self - raising flour
• 1 Cup cream
• 1 Cup lemonade
• 150g Shredded ham
• 2 Tbsp Vegemite
• 1 Tbsp butter
• 1 Egg, lightly beaten
• 1/3 Cup Parmesan, grated

Method

• Step 1
  Preheat your barbecue for 10 minutes for indirect cooking. For a Weber Q, ensure you use a convection tray & trivet.
• Step 2
  Sift the flour into a large bowl. Make a well in the centre and add the cream, lemonade and ham. Using a large spoon, mix until the mixture is just coming together.
• Step 3
  Turn out onto a floured surface and knead until just smooth. Cut the mixture in half. Roll each ball of dough flat and about 1cm thick.
• Step 4
  Place the Vegemite and butter in a small microwave safe bowl. Microwave until just melted. Stir until well combined.
• Step 5
  Using a pastry brush, brush the surface of one of the rolled out scone dough with the Vegemite mixture. Make sure the whole surface is well covered with the Vegemite mixture.
• Step 6
  Place the other rolled out dough on top and gently press down. Using either a scone cutter or glass cut rounds out of the scone dough.
• Step 7
  Place the scones on a baking tray lined with baking paper. Have the scones close enough to each other so they are just touching.
• Step 8
  Brush the scones with the beaten egg. Sprinkle the Parmesan on top.
• Step 9
  Set the control knobs of your barbecue to the roast setting. Please refer to your supplied handbook for this setting. Bake the scones for 12-15 minutes or until golden and cooked through.