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.