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.