Lemonade Scones

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Lemonade Scones

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February 27, 2017

  • Yields: 12 Serves

Ingredients

3 cups Self-raising flour

Pinch of salt

1 cup Lemonade

1 cup Cream

1 tbsp Milk

Jam and thickened cream, to serve

Directions

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.

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