White Sugar
The uniform size of the...
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Scones
Lemonade Scones
10 mins
15 mins
Easy
12
Foolproof scone recipe which everyone should have saved to their recipe book! Make sure you use regular lemonade, diet just won't do it!
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- Ingredients
- Method
Ingredients
- 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
Chelsea Products in Recipe
Reviews
107
What did you think of this recipe?
Kristy
Light, fluffy and delicious. I have never been very good at making scones but these were so quick and easy to do and they turned out great.
5
Vikki
Made these scones first time today an had wonderful comments.They were extremely delish. American friend commented they were the best scone he has ever eaten, just delish with butter,whipped cream, , topped with fresh blueberries. Wish I had homemade blackberry jelly jam. This was my first time using this receipe. Thank you Chelsea.
5
Leonie
I love baking I love writing recipes out
5
Bernadette
Just lovely !!
5
Cherry
My go to favourite recipe, makes fabulous scones every time and I'm no cook
5
Anne
Best scone recipe yet I have made. Just to let you know that I used zero lemonade and they turned out just fine!!
5
1445567137
For 40 years my scones were like bricks, now I'm making them a couple of times a week some plain some savory or sweet, thank you.
5
Method
Preheat oven to 220°C conventional. Cover an oven tray with a sheet of baking paper or spray well with non stick baking spray.
Mix all ingredients in a bowl to form a smooth dough (the mixture will be quite sticky). Tip out onto a floured bench and form into a 'round'. Carefully lift and place onto baking tray (a dough scraper helps) and cut into wedges. Leave with the sides touching - scones will pull apart after baking.
Alternatively, use a cookie cutter or knife to cut scones into rounds or squares.
Bake for 15 - 20 minutes, until cooked through and pale golden. Cool on a wire rack, covered with a clean tea towel (this keeps the scones lovely and soft).
Cut in half and serve warm with butter, jam and whipped cream.
Scone Variations
Add 1 cup of dried fruit to the mixture e.g. chopped dates, sultanas, raisins or dried cranberries.
Add 1 cup of chocolate chips to the mixture.
To make savoury scones, replace the lemonade with soda water and any of these optional extras:-
- 1 large onion, finely chopped
- 1 cup grated tasty cheese
- 6 rashers lean rindless bacon, chopped
- 3 tablespoons chopped parsley or fresh herbs
To make cinnamon pinwheel scones, mix 2 teaspoons cinnamon with 3/4 cup Chelsea Caster Sugar. Lay the dough mixture out flat on a well floured bench. Pat out to a rectangle approximately 30cm x 20cm. Sprinkle the cinnamon mixture over the surface. Roll up from the long side into a sausage shape then cut into slices. Lay the slices on a prepared tray so they just touch each other. Cook as above. The lovely sticky cinnamon filling can be quite hot so allow to cool a little before tucking in!
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
107
What did you think of this recipe?
Kristy
Light, fluffy and delicious. I have never been very good at making scones but these were so quick and easy to do and they turned out great.
5
Vikki
Made these scones first time today an had wonderful comments.They were extremely delish. American friend commented they were the best scone he has ever eaten, just delish with butter,whipped cream, , topped with fresh blueberries. Wish I had homemade blackberry jelly jam. This was my first time using this receipe. Thank you Chelsea.
5
Leonie
I love baking I love writing recipes out
5
Bernadette
Just lovely !!
5
Cherry
My go to favourite recipe, makes fabulous scones every time and I'm no cook
5
Anne
Best scone recipe yet I have made. Just to let you know that I used zero lemonade and they turned out just fine!!
5
1445567137
For 40 years my scones were like bricks, now I'm making them a couple of times a week some plain some savory or sweet, thank you.
5
You May Like These
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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