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
- 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)
learn about baking
How to Choose SugarFor Baking?
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