White Sugar
The uniform size of the...
Details page sections
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!
Keep my screen awake
- 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
124
What did you think of this recipe?
Pam
10 stars
5
Unknown
These are the easiest scones to make and turn out so light and airy....
5
Nellie
Made these scones yesterday with the girls during the school holidays. I was apprehensive about the wet mixture but remembered I use a wet mixture when making bread. Awesome recipe quick and easy to make. Very light, soft and delicious.
5
Lynda
Failsafe
5
Tracy
First time I've ever made scones. They came out perfect.I placed the baking paper on the bench and flour on that, this made it very easy to transfer/ slide onto the tray with no mess.10/10
5
Unknown
Super simple and always perfect!
5
Lu-ana
Easy recipe great results
5
Becs
Always love making this recipe. Number 1 tip - don't over mix.... it should be only combined together and not sticky.
5
Penikera Taranaki
Love it!!!! I used Lift (soft drink) and it gave the scones a nice lemon after taste. So easy to make and so tasty. Went down a treat with the kids.
5
Sheryn
Its very difficult to move the dough to a baking tray following these instructions. Also, the dough doesn't cut as the recipe infers, it just sticks to the knife and makes a mess.
2
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
124
What did you think of this recipe?
Pam
10 stars
5
Unknown
These are the easiest scones to make and turn out so light and airy....
5
Nellie
Made these scones yesterday with the girls during the school holidays. I was apprehensive about the wet mixture but remembered I use a wet mixture when making bread. Awesome recipe quick and easy to make. Very light, soft and delicious.
5
Lynda
Failsafe
5
Tracy
First time I've ever made scones. They came out perfect.I placed the baking paper on the bench and flour on that, this made it very easy to transfer/ slide onto the tray with no mess.10/10
5
Unknown
Super simple and always perfect!
5
Lu-ana
Easy recipe great results
5
Becs
Always love making this recipe. Number 1 tip - don't over mix.... it should be only combined together and not sticky.
5
Penikera Taranaki
Love it!!!! I used Lift (soft drink) and it gave the scones a nice lemon after taste. So easy to make and so tasty. Went down a treat with the kids.
5
Sheryn
Its very difficult to move the dough to a baking tray following these instructions. Also, the dough doesn't cut as the recipe infers, it just sticks to the knife and makes a mess.
2
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?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt