Ingredients

• 1½ cup self-raising flour, sifted, plus extra to dust
• Pinch salt
• 125 milligrams (1/2 cup) thickened cream (or dollop cream)
• 125 millilitres 1/2 cup) ginger beer
• 1 tablespoon milk
• Whipped cream or dollop cream, to serve
• 250 millilitres 1 cup) ginger beer
• 1 x 250g punnet strawberries, washed and hulled
• 2 tablespoons chopped uncrystallised ginger (see note)

Instructions

• Prepare the barbecue for direct cooking over high heat (250°C-290°C).
• Pour the ginger beer into a small Weber Ware Frying Pan and place the pan onto the barbecue. Simmer the ginger beer over direct high heat for 10 minutes or until it has started to reduce.
• Brush the cooking grills clean with a wire brush. Grill the strawberries over direct high heat, with the lid closed, for 4 minutes, turning once or twice. Once the strawberries have nice grill marks, add them to the frying pan along with the chopped uncrystallised ginger. Continue to simmer for a further 10 to 15 minutes or until the ginger beer has become syrupy.
• Pour the jam into a bowl and mash the strawberries with a fork. Wash the frying pan to refresh it. Prepare the barbecue for indirect cooking over medium heat (190°C-230°C- roasting setting).
• In a large bowl sift together the flour and salt. Make a well in the centre and add the ginger beer and cream. Use a flat-blade knife to mix together the ingredients until just combined. Turn the mixture out onto a lightly floured surface and knead until just smooth. This will take only a couple of minutes, so do not over knead or the scones will become tough. Using your hands, flatten the dough to a 1.5 to 2cm thickness.
• Dip a 5cm-diameter scone cutter in flour (If you don’t have a cutter you can use a glass). Using the round cutter, cut out the scones. Combine the leftover dough into a ball, flatten to a 1.5 to 2cm thickness, and cut out a total of 6 scones.
• Place the scones into a small Weber Ware Frying Pan, 1 cm apart. Using a pastry brush, brush the scones with the milk.
• Bake the scones over indirect medium heat, with the lid closed, for 10 to 15 minutes or until risen and the tops are golden. Remove from the barbecue and allow to cool slightly. Serve with grilled strawberry jam and whipped/dollop cream.