Lemonade Scones

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Lemonade Scones

  • Prep Time
    15 Minutes
  • Cook Time
    12 Minutes
  • Total Time
    27 Minutes
  • Servings
  • Difficulty

Ideal for

  • Charcoal

  • Weber Q

  • Gas


  • 3 Cups self-raising flour
  • Pinch of salt
  • 1 Cup lemonade
  • 1 Cup cream
  • 1 Tablespoon milk
  • Jam and thickened cream, to serve


  • Step 0
    Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for indirect roasting.
  • Step 1
    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 2
    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 3
    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 4
    Place the scones onto a lined baking tray, 1 cm apart. Using a pastry brush, Brush the scones with the milk.
  • Step 5
    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 6
    Remove from barbecue when scone are golden, allow to cool slightly on a cake rack.
  • Step 7
    Serve with jam and thickened cream.


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