White Sugar
The uniform size of the...
- Ingredients
- Method
Ingredients
- 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
Chelsea Products in Recipe
Honey Maple Flavoured Syrup
Chelsea Honey Maple...
Reviews
38
What did you think of this recipe?
Anonymous
Best date scones ever! Totally recommend! I added ciminom to make it even better!
5
ruby
the best
5
Ange
These turned out great! Will definitely make again next time I would add some more dates though.
5
Ewa
This recipe calls for way too much liquid. I had to add easily extra 1/2 cup of flour before I could kneel the dough.
2
Nikki
Excellent scone recipe! Best recipe i have tried so far!
5
Julie-Anne
Unfortunately, the mixture was extremely wet. It made it hard to work with. I had to dust a lot of flour just to get the mixture to the point I could pop what wasn't a scone shape onto the baking paper.They tasted great but didn't rise well.
2
Debbie
Did double mixture so got 16 med size scones cooked for 17 minutes. Both the top and bottoms were yummy for me but the bottoms were a little crisp how I like them, 15 minutes would have been perfect!
5
Sam
These turned out great. Kids liked them and they don't like dates normally
4
Bev
Great date scones. I am sure the egg makes a difference
5
Shirley
Lovely! Great amount of sweetness and baking powder. The only change I will make next time is to add a larger ‘pinch' of salt. No longer can I say I'm not a scone maker!
5
Method
Preheat oven to 200°C bake and line a large baking tray with baking paper.
Sift together flour, baking powder and salt into a large bowl. Stir in Chelsea White Sugar.
Rub in butter until mixture resembles breadcrumbs. Stir in the chopped dates.
Combine the egg and milk in a jug. Stir into the flour mixture to make a soft sticky dough.
Turn dough out onto a lightly floured surface. Knead for 30 seconds or until just smooth.
Pat the dough down into a round or rectangle about 2cm thick. Cut the dough into about 8 squares or rounds, place on prepared tray and brush tops with a little milk.
Bake for 10-15 minutes, or until golden brown.
Serve with butter and Chelsea Honey Maple Flavoured Syrup.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Honey Maple Flavoured Syrup
Chelsea Honey Maple...
Reviews
38
What did you think of this recipe?
Anonymous
Best date scones ever! Totally recommend! I added ciminom to make it even better!
5
ruby
the best
5
Ange
These turned out great! Will definitely make again next time I would add some more dates though.
5
Ewa
This recipe calls for way too much liquid. I had to add easily extra 1/2 cup of flour before I could kneel the dough.
2
Nikki
Excellent scone recipe! Best recipe i have tried so far!
5
Julie-Anne
Unfortunately, the mixture was extremely wet. It made it hard to work with. I had to dust a lot of flour just to get the mixture to the point I could pop what wasn't a scone shape onto the baking paper.They tasted great but didn't rise well.
2
Debbie
Did double mixture so got 16 med size scones cooked for 17 minutes. Both the top and bottoms were yummy for me but the bottoms were a little crisp how I like them, 15 minutes would have been perfect!
5
Sam
These turned out great. Kids liked them and they don't like dates normally
4
Bev
Great date scones. I am sure the egg makes a difference
5
Shirley
Lovely! Great amount of sweetness and baking powder. The only change I will make next time is to add a larger ‘pinch' of salt. No longer can I say I'm not a scone maker!
5
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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