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Lemonade Scones
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Weberholics
Lemonade Scones
Prep Time
15 Minutes
Cook Time
12 Minutes
Total Time
27 Minutes
Servings
12
Difficulty
Medium
Ideal for
Charcoal
Ingredients
3 Cups self-raising flour
Pinch of salt
1 Cup lemonade
1 Cup cream
1 Tablespoon milk
Jam and thickened cream, to serve
Method
Step
1
Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for indirect roasting.
Step
2
In a large bowl, sift together the flour and salt. Make a well in the center, add the lemonade and cream. Use a flat-bladed knife to mix together the ingredients until just combined.
Step
3
Turn mixture out onto a lightly floured surface and knead until mixture is just smooth. This will take only a couple minutes, do not over knead or scones will become tough. Using hands, flatten dough to a 2cm thickness.
Step
4
Dip a 5cm diameter scone cutter in flour. Using the round cutter, cut out the scones. Combine the leftover dough into a ball, flatten to a 2cm thickness, cut out remaining scones.
Step
5
Place the scones onto a lined baking tray, 1 cm apart. Using a pastry brush, Brush the scones with the milk.
Step
6
Once the barbecue has preheated, make adjustments to the burner control(s) if required. Place the scones on and cook for 10-12 minutes.
Step
7
Remove from barbecue when scone are golden, allow to cool slightly on a cake rack.
Step
8
Serve with jam and thickened cream.
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Difficulty
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