Lemonade Scones with Lemon curd

• 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 

• 1 ½ cups Edmonds Self Raising Flour
• ¼ Teaspoon Salt
• 25g butter
• 1 cup grated Cheese
• 1 small onion very finely chopped
• ¼ cup Meadow Fresh Original Milk approximately

• 2 cups Edmonds Self Raising Flour (300g)
• 1 tsp Edmonds Baking Powder
• pinch of salt
• 2 tsp Chelsea White Sugar
• 1 Tbsp butter
• ½ cup chopped dates (85g)
• 1 small egg, beaten
• 150ml Meadow Fresh Original Milk

To Serve

• Butter
• Chelsea Honey Maple Flavoured Syrup 

• 1½ cups self-raising flour (225g), sifted
• ¾ cup Chelsea Caster Sugar (170g)
• 125g butter, softened
• 2 eggs, beaten
• ½ cup milk (125g)
• 2 tsp freshly grated lemon zest
• 1 cup lemon curd (250ml)
• Grated white chocolate, to decorate (optional)

Lemon Buttercream

• 150g butter, softened
• 2 cups Chelsea Icing Sugar (300g)
• 2 Tbsp lemon juice
• 1-2 Tbsp hot water

Decoration

Extra lemon curd and roughly chopped white chocolate, to decorate (optional)

• 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
• ¼ cup parsley, chopped
• ½ cup Meadow Fresh Original Milk
• 3 Tblsp sweet chilli sauce

• 2 cups Edmonds Standard Grade Flour
• 4 teaspoons Edmonds Baking Powder
• 1 teaspoon salt
• 2 Tablespoons Chelsea White Sugar
• 60g butter
• ¾ - 1 cup of Meadow Fresh Original Milk

Filling

• 70-g butter, melted
• ⅓ cup Chelsea Soft Brown Sugar - Packed
• 1 Tablespoon Cinnamon

Glaze (Optional)

• 1 cup Chelsea Icing Sugar
• ½ teaspoon vanilla
• 1-3 Tablespoons water

• 3 cups self-raising flour
• 30g butter
• 1½ cups milk
• ¼ cup Chelsea White Sugar (optional)

• 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

• 4 cups of self raising flour
• 300ml cream
• 355ml lemonade
• ½ tsp salt

• 60g Butter
• 1 Tablespoon Chelsea Golden Syrup
• 1 Cup cooked, mashed Pumpkin
• 1 Egg
• ½ Cup Milk
• 2 ½ Cups Self Raising Flour

• 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
• 1 Tbsp Chelsea Blackstrap Molasses

• 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

• 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

Scones

• 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

• 30g Butter
• 2 Tablespoons Chelsea White Sugar
• 1 Egg
• ¾ Cup Milk
• 1 ½ Cups Self Raising Flour
• Pinch of Salt

• 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)

• 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

• 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

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)

• 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)

• 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
• 50g butter
• 3 tbs Chelsea Demerara Sugar

Scones

• 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

• 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)