Scone recipes

• 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 

Dough

• 2 cups Edmonds Self Raising Flour (300g)
• ⅛ tsp salt
• 90g butter, cubed (or Olivani Spread)
• ⅔ cup Meadow Fresh Original Milk (160ml)

Filling

• 120g butter, softened (or Olivani Spread)
• ¼ cup Chelsea Soft Brown Sugar (50g)
• 2 tsp Chelsea White Sugar
• 1 ½ tsp ground cinnamon

Icing

• 1 cup Chelsea Icing Sugar (150g)
• 1 ½ - 2 Tbsp boiling water

• 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

• 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)
• Chelsea Honey Maple Flavoured Syrup 

• 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 (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

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

• 120g butter (or Olivani Spread)
• 4 cups self-raising flour
• ½ tsp salt
• 1½ cups milk
• ½ cup Chelsea Soft Brown Sugar
• 1½ cups mixed dried fruit (sultanas, currants etc.)
• 1 tsp cinnamon

Glaze

• 2 Tbsp water
• 2 Tbsp Chelsea White Sugar
• 2 tsp gelatine

BUNS

• 1 ¼ tsp dry yeast
• ⅔ cup lukewarm milk
• 3 cups plain flour
• ¼ cup Chelsea Caster Sugar
• ¼ tsp salt
• 2 extra large eggs, lightly beaten
• 125g butter, melted

SPICED BUTTER AND CURRANT FILLING

• 100g butter softened
• ½ cup lightly packed Chelsea Soft Brown Sugar
• 2 tsp ground cinnamon
• ½ cup dried currants

LEMON DRIZZLE ICING

• 1 cup Chelsea Icing Sugar, sifted
• 2 tsp boiling water
• 1 Tbsp lemon juice

• 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

Dough

• 1kg high grade flour
• 20g salt
• 50g softened butter
• 100g Chelsea White Sugar
• 25g instant active dried yeast
• 1 small egg
• 600ml warm water or milk

Filling

• 50g melted butter
• 3 Tbsp Chelsea Soft Brown Sugar
• ½ tsp ground cinnamon
• ½ cup sultanas

Icing

• 1 cup Chelsea Icing Sugar
• Hot water

• 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