White Sugar
The uniform size of the...
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Scones
Lemonade Scones
10 mins
15 mins
Easy
12
Foolproof scone recipe which everyone should have saved to their recipe book! Make sure you use regular lemonade, diet just won't do it!
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- Ingredients
- Method
Ingredients
- 4 cups Edmonds Self Raising Flour (600g)
- ¼ cup Chelsea White Sugar (56g)
- ½ tsp salt
- 300ml cream (1 small bottle of cream)
- 300ml lemonade
Chelsea Products in Recipe
Reviews
153
What did you think of this recipe?
Haidee Doyle
Very easy to make, I had never made scones this way before but it is now a favourite
5
Iri Beauchamp
Lovely texture. So easy to make.
5
Fraser
So simple and great result - don’t worry about the sticky mix, it works out well in the end. I did use a whipping cream - not pouring cream.
5
Alf
Really easy .I added an extra tip off baking powder and the where amazing. The less mixing think is what makes them so good .
5
Melanie
The best scone recipe! Far better than the Aussie version that comes up first when you search in Google
5
JOY
Delighted to rediscover this recipe! A message to Jeff: to make self-raising flour, add 2 level metric tspns of baking powder to 125 grams of plain flour. Sift several times.
5
Joy
Delighted to rediscover this recipe! A message
5
Steve Houghton
Awesome easy as recipes to follow plus they taste great too 👌👍😋
5
Ross
I don’t use a cutter. Keep dough in one piece and push a knife through to make scone shapes. Once cooked, they’ll just pull apart.
5
Briar
YUMMY
5
Method
Preheat oven to 220°C conventional. 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 will be quite sticky). 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 the sides touching - scones will pull apart after baking.
Alternatively, use a cookie cutter or knife to cut scones into rounds or squares.
Bake for 15 - 20 minutes, until cooked through and pale golden. Cool on a wire rack, covered with a clean tea towel (this keeps the scones lovely and soft).
Cut in half and serve warm with butter, jam and whipped cream.
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 cinnamon pinwheel scones, mix 2 teaspoons cinnamon with 3/4 cup Chelsea Caster Sugar. Lay the dough mixture out flat on a well floured bench. Pat out to a rectangle approximately 30cm x 20cm. 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 as above. The lovely sticky cinnamon filling can be quite hot so allow to cool a little before tucking in!
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
153
What did you think of this recipe?
Haidee Doyle
Very easy to make, I had never made scones this way before but it is now a favourite
5
Iri Beauchamp
Lovely texture. So easy to make.
5
Fraser
So simple and great result - don’t worry about the sticky mix, it works out well in the end. I did use a whipping cream - not pouring cream.
5
Alf
Really easy .I added an extra tip off baking powder and the where amazing. The less mixing think is what makes them so good .
5
Melanie
The best scone recipe! Far better than the Aussie version that comes up first when you search in Google
5
JOY
Delighted to rediscover this recipe! A message to Jeff: to make self-raising flour, add 2 level metric tspns of baking powder to 125 grams of plain flour. Sift several times.
5
Joy
Delighted to rediscover this recipe! A message
5
Steve Houghton
Awesome easy as recipes to follow plus they taste great too 👌👍😋
5
Ross
I don’t use a cutter. Keep dough in one piece and push a knife through to make scone shapes. Once cooked, they’ll just pull apart.
5
Briar
YUMMY
5
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- 1 ½ cups Edmonds Self Raising Flour
- ¼ Teaspoon Salt
- 25g butter (or Olivani Spread)
- 1 cup grated Cheese
- 1 small onion very finely chopped
- ¼ cup Meadow Fresh Original Milk approximately
ingredients
- 2 cups Edmonds Self Raising Flour (300g)
- 1 tsp Edmonds Baking Powder
- pinch of salt
- 2 tsp Chelsea White Sugar
- 1 Tbsp butter (or Olivani Spread)
- ½ cup chopped dates (85g)
- 1 small egg, beaten
- 150ml Meadow Fresh Original Milk
To Serve
- Butter (or Olivani Spread)
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- 2 cups Edmonds Standard Grade Flour
- 2 tsp Edmonds Baking Powder
- pinch salt and ground black pepper
- 200 grms tasty cheddar cheese, grated
- 2 spring onions, chopped
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- 2 cups Edmonds Standard Grade Flour
- 4 teaspoons Edmonds Baking Powder
- 1 teaspoon salt
- 2 Tablespoons Chelsea White Sugar
- 60g butter (or Olivani Spread)
- ¾ - 1 cup of Meadow Fresh Original Milk
Filling
- 70-g butter, melted (or Olivani Spread)
- ⅓ cup Chelsea Soft Brown Sugar - Packed
- 1 Tablespoon Cinnamon
Glaze (Optional)
- 1 cup Chelsea Icing Sugar
- ½ teaspoon vanilla
- 1-3 Tablespoons water
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- 30g butter (or Olivani Spread)
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- ¼ cup Chelsea White Sugar (optional)
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- 600g self raising flour
- 100g butter
- 1½ cups milk
- 4 slices of bacon
- 6 spring onions
- ¾ Cup cheese, grated + Extra for topping
- ¾ Cup Parmesan cheese, grated
- 1 carrot, grated
- Handful of chopped parsley
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- 60g Butter
- 1 Tablespoon Chelsea Golden Syrup
- 1 Cup cooked, mashed Pumpkin
- 1 Egg
- ½ Cup Milk
- 2 ½ Cups Self Raising Flour
ingredients
- 225g plain flour
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp of cream of tartar
- ½ tsp cinnamon
- ½ tsp ground ginger
- 25g butter
- 120ml milk
- 25g Chelsea Caster Sugar
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ingredients
- 3 cups standard plain flour
- 6 tsps baking powder
- ¼ tsp salt
- 80g butter
- 1-1½ cups milk (depends on how wet or dry you want it but I think wetter the better and sticky is real good).
- ½tsp paprika (gives a nice smokey flavour)
- ½ chopped red onion
- a few pinches of pepper (you can be generous to give it a bit of a kick)
- ½ red capsicum,diced
- ½ cup grated cheese, + a bit extra for topping
ingredients
- 3 cups self-raising flour
- ¼ cup Chelsea Raw Sugar
- 80g cold butter
- 1 cup milk
- ¼ cup pecan nuts, chopped
- ¼ cup sultanas
- ½ cup Chelsea Soft Brown Sugar
- ½ tsp cinnamon
- ¼ cup Chelsea Maple Flavoured Syrup
- ¼ cup Chelsea Icing Sugar
ingredients
Scones
- 4 cups self-raising flour
- Pinch of salt
- 300ml cream
- 300ml lemonade or soda water
- ¼ cup Chelsea White Sugar
- Juice and finely grated zest of 2 lemons
Clotted Cream
- ½ cup cream cheese
- ¼ cup sour cream
- 2 tbsp Chelsea White Sugar
Lemon Curd
- 1 whole egg
- 1 egg yolk
- 82g Chelsea White Sugar
- 40g butter
- Zest & juice of 1 lemon
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- 4 cups standard flour
- 120g butter (room temp, cubed)
- Pinch of salt
- 30ml baking powder
- 80ml Chelsea Caster Sugar
- 1 full cup of buttermilk
- 1 large egg
- 125ml water (only add enough to bring dough together)
Apricot Jam
- 150g tinned apricots (drained)
- 150g Chelsea Caster Sugar
- Topping
- 250ml cream
- White chocolate
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- 30g Butter
- 2 Tablespoons Chelsea White Sugar
- 1 Egg
- ¾ Cup Milk
- 1 ½ Cups Self Raising Flour
- Pinch of Salt
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- 1 Cup Flour
- 2 Teaspoons Baking Powder
- 1 Tablespoon Chelsea White Sugar
- Pinch of Salt
- 2 Tablespoons Butter
- ⅓ Cup Milk
- ½ Cup Currants (or chopped up Dates)
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- 1 Tablespoon Butter
- ½ Cup Chelsea White Sugar
- ¼ Teaspoon Salt
- 1 Egg
- 1 Cup Cold Mashed Pumpkin
- 2-2 ¼ Cups Self Raising Flour, sifted
ingredients
- 1 ½ cups wholemeal self-raising flour
- 1 tsp baking powder
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- 3 tbsps Chelsea Raw Sugar
- ½ cup dried mixed fruit, finely chopped
- 60g butter
- ⅔ cup skim milk
- Extra skim milk, for brushing
ingredients
Scones
- 2 ½ cups self-raising flour
- 2 tsp Chelsea Caster Sugar
- ½ tsp mixed spice
- 3 tbsp unsalted butter
- 175ml milk
- 1 egg
- Orange zest
- 1 cup dates (soaked overnight in orange juice)
- 1 egg yolk
Hand Churned Spiced Butter
- 1 cup butter
- 3 tbsp honey
- ½ tsp orange zest
- ¼ tsp ground cardamom
- Whipped cream (add vanilla, Chelsea Caster Sugar & pinch of cinnamon)
ingredients
- 1 ⅓ cup self-raising flour
- ⅓ cup cocoa powder
- ½ cup Chelsea Raw Sugar
- ½ teaspoon salt
- 150ml cream
- 120ml soda water
- A handful of chocolate chips (optional)
ingredients
- 300g (2 cups) self-raising flour
- 300g (2 cups) wholemeal self raising flour
- 1 tsp baking powder
- 3 tbs Chelsea Demerara Sugar
- 1 tsp salt
- 160g cold unsalted butter, cut into small chunks
- 500ml (2 cups) buttermilk
- Extra buttermilk and Chelsea Demerara Sugar, for brushing and dusting
Caramelised Bananas
- 2 bananas, sliced on an angle
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- 3 tbs Chelsea Demerara Sugar
ingredients
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- 500g self raising flour
- 125g butter (cold)
- ¼ tsp salt
- 60g Chelsea White Sugar
- 2 heaped tsp baking powder
- 280ml milk
- 150g cranberries (chopped & soaked in juice of 1 orange)
- Zest of 1 orange
- 50g crystallised ginger (chopped)
- 200g white chocolate (chopped)
- 1 egg beaten with 1 tbsp milk for egg wash
Orange Cranberry Compote
- ½ cup dried cranberries
- 1 cup orange juice
- 2 tbsp Chelsea White Sugar
ingredients
- 3 cups gluten free self-raising flour (420g)
- 2 Tbsp Chelsea White Sugar
- 1 cup soda water (250ml)
- 3/4 cup cream or buttermilk (190ml)
- butter, jam and cream or ricotta, to serve (optional)
learn about baking
How to Choose SugarFor Baking?
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