White Sugar
The uniform size of the...
Details page sections
- Ingredients
- Method
Ingredients
- 3 cups self-raising flour
- 30g butter
- 1½ cups milk
- ¼ cup Chelsea White Sugar (optional)
Chelsea Products in Recipe
Reviews
33
What did you think of this recipe?
Jason Wordsworth
They were good scones, they may need more liquid than the recipe suggests. They are good for making breakfast and are good to eat. They could do with some cheese to add more flavour and unhealthiness. But I liked them very much. I am 12 years old.
5
Louise
So delicious! I made a double batch. I might have messed up my flour measurements as the mixture was very wet, so I just kept adding flour until it was a dough consistency. The scones were huge and so fluffy.
5
Lily
OMG! This was sooo good my kids loved it! Thank you Chelsea
5
Fern
My favorite recipe!!!!!!!!!!
4
June
I agree with Julia's review. Simple and tasty.
5
not a good recipe
not that good soo osososos bad the end
1
Julia
The melted butter hack is a game changer and doesn't compromise on taste or texture! I added dates (omitted the sugar) and they were perfect
5
Stephanie
I love this recipe as the scones always turn out perfect and they are so easy to make. For cheese scones, add cheese to mixture and then cheese on top.
4
Unknown
Soo easy! And the scones taste great. Baking them again tomorrow :)
5
Stella
Great recipe. Turns out good every time. Thanks for sharing!
5
Method
Put oven settings to fan bake and put the oven on its hottest temperature.
Grease an oven tray. In a large bowl, sift the flour and optional sugar.
In a microwave safe bowl, melt butter and allow to cool. Add milk to butter once cooled.
Gradually add the wet ingredients to the dry until it is nice and moist.
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 sides touching - scones will pull apart after baking). Alternatively, use a cookie cutter or knife to cut into rounds or squares.
Turn oven down to 200°C still on fan bake.
Bake for around 15 minutes or until golden and test by sticking a knife in the centre of the scone. This should come out clean if cooked.
For sultana scones add ½ cup of sultanas to flour.
Hope you like them!!!
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
33
What did you think of this recipe?
Jason Wordsworth
They were good scones, they may need more liquid than the recipe suggests. They are good for making breakfast and are good to eat. They could do with some cheese to add more flavour and unhealthiness. But I liked them very much. I am 12 years old.
5
Louise
So delicious! I made a double batch. I might have messed up my flour measurements as the mixture was very wet, so I just kept adding flour until it was a dough consistency. The scones were huge and so fluffy.
5
Lily
OMG! This was sooo good my kids loved it! Thank you Chelsea
5
Fern
My favorite recipe!!!!!!!!!!
4
June
I agree with Julia's review. Simple and tasty.
5
not a good recipe
not that good soo osososos bad the end
1
Julia
The melted butter hack is a game changer and doesn't compromise on taste or texture! I added dates (omitted the sugar) and they were perfect
5
Stephanie
I love this recipe as the scones always turn out perfect and they are so easy to make. For cheese scones, add cheese to mixture and then cheese on top.
4
Unknown
Soo easy! And the scones taste great. Baking them again tomorrow :)
5
Stella
Great recipe. Turns out good every time. Thanks for sharing!
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.
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- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 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
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- 1 tsp vanilla essence
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- 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
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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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