In a large bowl combine flour, lemon zest and salt. Mix well.
Create a well in the centre, pour lemonade and cream/curd mixture. Use a bread knife to mix the flour and liquids. As soon as the dough comes together, turn out onto a lightly floured surface and knead very lightly.
Flatten dough to form a disc about 30cm in diameter. Use a 5cm cookie cutter (or glass) to cut rounds from disc. Dust lightly with flour.
Arrange rounds on a baking tray and bake for 12 mins or until light golden in colour. Allow to cool completely on a wire rack.
To make glaze, combine icing sugar and milk in a large bowl and whisk until smooth. Add 2-3 drops of eucalyptus oil (be very careful as adding too much will be overpowering). Gradually add melted chocolate, whisking constantly.
Once scones are completely cool, place rack over a baking tray and pour glaze over the top of each scone. Allow to sit for 20 mins for glaze to set before serving with lemon curd and whipped cream.