By Chelsea Sugar
Page views: 426310Foolproof scone recipe which everyone should have saved to their recipe book! Make sure you use regular lemonade, diet just won't do it!
39 reviews
4 cups self-raising flour
300ml cream (1 small bottle of cream)
¼ cup Chelsea White Sugar
300ml lemonade
½ tsp salt
Preheat oven to 220°C. Cover an oven tray with a sheet of baking paper or spray well with non stick baking spray.
Mix all ingredients in a bowl to form a smooth dough (the mixture is quite sloppy). Tip out onto a floured bench and form into a 'round'. Carefully lift and place onto baking tray (a dough scraper helps) and cut into wedges (leave with sides touching - scones will pull apart after baking). Alternatively, use a cookie cutter or knife to cut into rounds or squares.
Bake for about 15 - 20 minutes until starting to colour pale golden. Check they are cooked through and cool on a wire rack, covered with a clean tea towel (this keeps the scones lovely and soft).
Cut in half and spread with butter, jam and whipped cream whilst still warm.
SCONE VARIATIONS:
· Add 1 cup of dried fruit to the mixture e.g. chopped dates, sultanas, raisins or dried cranberries.
· Add 1 cup of chocolate chips to the mixture.
· To make savoury scones, replace the lemonade with soda water and any of these optional extras:-
· 1 large onion, finely chopped
· 1 cup grated tasty cheese
· 6 rashers lean rindless bacon, chopped
· 3 tablespoons chopped parsley or fresh herbs
· To make a cinnamon pinwheel scone, mix 2 teaspoons cinnamon with 3/4 cup caster sugar. Lay the dough mixture out flat on a well floured bench. Pat out to be a rectangle approximately 30 x 20 cm. Sprinkle the cinnamon mixture over the surface. Roll up from the long side into a sausage shape then cut into slices. Lay the slices on a prepared tray so they just touch each other, cook and cool as above. The lovely sticky cinnamon filling can be quite hot so remember to cool them down before biting in.
Excellent! Plus mine came out looking extraordinarily elegant! I will have to forward a photo as it really looked like a swanky (very dear!) bakery special brunch order.
I used mostly New Zealand ingredients, as follows:
Edmond's Self-raising flour
Puhoi Valley cream
Chelsea Raw Caster Sugar
Marlborough salt
Thank you very much for such an amazingly simple and scrumptious recipe.
Kind regards,
Susan
Made these scones first time today an had wonderful comments.
They were extremely delish. American friend commented they were the best scone he has ever eaten, just delish with butter,whipped cream, , topped with fresh blueberries. Wish I had homemade blackberry jelly jam. This was my first time using this receipe. Thank you Chelsea.
Light, fluffy and delicious. I have never been very good at making scones but these were so quick and easy to do and they turned out great.
Made these scones yesterday with the girls during the school holidays. I was apprehensive about the wet mixture but remembered I use a wet mixture when making bread. Awesome recipe quick and easy to make. Very light, soft and delicious.
I've made this recipe for some time and haven't ever used extra sugar - the lemonade is sweet enough. They are delicious!
Works great with other fizzy sugar drinks too. Try using Ginger Ale/Beer, Orange/Fanta, etc instead of Lemonade but consider the end colour when choosing the drink. e.g. Will work with coke but the scone colour might not be to your liking.
For 40 years my scones were like bricks, now I'm making them a couple of times a week some plain some savory or sweet, thank you.
These come out perfect every time. Highly recommended!! We make these every week nearly - great with dates added in too.
Jo Seagar bought these to my attention years ago and they are so easy and awesome. Recipes should always be shared.
I always thought that a good scone required meticulously rubbing the butter into the flour and kneading the dough. And then I made these...
Beautiful moist scones. Going to try the savoury scones next time
These scones were so easy to make and cooked beautifully. When I felt them they seemed a bit heavy but when eating them they were so light and delicious. Great recipe.
Never have I been able to do scones, well I did it thank you, easy and yummy
Best scone recipe yet I have made. Just to let you know that I used zero lemonade and they turned out just fine!!
Best ever scones
OI only use 300ml of lemonade that amount and the recipe is fine - not too wet. (I believe cans used to be only 300ml). Otherwise use 5 - 6 cups flour. This recipe used to be a favourite at gala days for the tea room stall and has been around for many years. It's light, tasty and very easy to make.
This happens to be one of the best recipes for scones I have ever tried! :)
Easy amazing scones
Absolutely delighted with how easy and wonderful these scones turned out! Thanks!
JUST LIKE MOTHER USED TO MAKE GEE I MISS HER SCONES WITH CLOTTED CREAM AND FRESH STRAWBERRY JAM GORDON. N DEVON
Super simple and always perfect!
Awesome Recipe
These are the easiest scones to make and turn out so light and airy....
1 of 1,000 prizes of 2 x 2018 Chelsea Recipe Calendars
One for you and one to gift!
Full competition details and T&Cs at chelsea.co.nz/2018calendar
Join The Chelsea Baking Club and get all the latest recipes, tips and tricks in the Baking Club newsletter. Plus create your own recipe book and upload and show off your own amazing creations.
or
Reviews
Average Rating