White Sugar
The uniform size of the...
Details page sections
Scones
Lemonade Scones with Lemon curd
35 mins
10 mins
Easy
6
Recipe by Stacey. Episode 4.
Keep my screen awake
- Ingredients
- Method
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
Chelsea Products in Recipe
Reviews
2
What did you think of this recipe?
Chiwi
I did flip scone over after 5mins as bottom got a bit soggy and it was perfect once cool.
5
Carol
Can't see when you add zest off 2 lemons to scone mixture. Thank you.CHELSEA: apologies it should state zest AND juice together, Recipe has been updated.
1
Method
Preheat oven to 220°C. Line a baking tray with baking paper.
Scones : Sift flour and salt into a bowl. Make a well. Pour the cream and lemonade/soda water into the dry ingredients and mix together to form a soft dough. Turn the dough out onto a well-floured bench, dust lightly with flour and gently roll out into a rectangle.
Cut into 6 pieces and lift each onto the lined baking tray.
Bake in the oven for 10 to 12 minutes.
Mix 1/4 cup of lemon juice and zest with 4 Tbsp of Chelsea White Sugar and drizzle over the hot scones once out of the oven.
Once baked, set aside to cool slightly.
Clotted Cream : Put cream cheese, sour cream and Chelsea White Sugar in a large bowl. Beat until well combined.
Lemon Curd : Whisk whole egg, yolk and Chelsea White Sugar in a saucepan until smooth, then place the pan over a low heat.
Add butter, juice & zest of the lemon and whisk continuously until thickened.
Once thickened, strain through a sieve.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
2
What did you think of this recipe?
Chiwi
I did flip scone over after 5mins as bottom got a bit soggy and it was perfect once cool.
5
Carol
Can't see when you add zest off 2 lemons to scone mixture. Thank you.CHELSEA: apologies it should state zest AND juice together, Recipe has been updated.
1
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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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