Lemonade Scones

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Lemonade Scones

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February 27, 2017

  • Yields: 12 Serves


3 cups Self-raising flour

Pinch of salt

1 cup Lemonade

1 cup Cream

1 tbsp Milk

Jam and thickened cream, to serve


Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for indirect roasting.

In a large bowl, sift together the flour and salt. Make a well in the centre, add the lemonade and cream. Use a flat-bladed knife to mix together the ingredients until just combined.

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.

Dip a 5cm diameter scone cutter in flour. Using the round cutter, cut out the scones. Combine the left over dough into a ball, flatten to a 2cm thickness, cut out remaining scones.

Place the scones onto a lined baking tray, 1 cm apart. Using a pastry brush, Brush the scones with the milk.

Once the barbecue has preheated, make adjustments to the burner control(s) if required. Place the scones on and cook for 10-12 minutes.

Remove from barbecue when scone are golden, allow to cool slightly on a cake rack.

Serve with jam and thickened cream.