Scones

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

Scones

• 4 cups standard flour
• 120g butter (room temp, cubed)
• Pinch of salt
• 30ml baking powder
• 80ml Chelsea Caster Sugar
• 1 full cup of buttermilk
• 1 large egg
• 125ml water (only add enough to bring dough together)

Apricot Jam

• 150g tinned apricots (drained)
• 150g Chelsea Caster Sugar
• Topping
• 250ml cream
• White chocolate

• 30g Butter
• 2 Tablespoons Chelsea White Sugar
• 1 Egg
• ¾ Cup Milk
• 1 ½ Cups Self Raising Flour
• Pinch of Salt

• 1 Cup Flour
• 2 Teaspoons Baking Powder
• 1 Tablespoon Chelsea White Sugar
• Pinch of Salt
• 2 Tablespoons Butter
• ⅓ Cup Milk
• ½ Cup Currants (or chopped up Dates)

• 1 Tablespoon Butter
• ½ Cup Chelsea White Sugar
• ¼ Teaspoon Salt
• 1 Egg
• 1 Cup Cold Mashed Pumpkin
• 2-2 ¼ Cups Self Raising Flour, sifted

• 1 ½ cups wholemeal self-raising flour
• 1 tsp baking powder
• 1 tsp mixed spice
• 1 tsp ground cinnamon
• ¼ tsp ground ginger
• 3 tbsps Chelsea Raw Sugar
• ½ cup dried mixed fruit, finely chopped
• 60g butter
• ⅔ cup skim milk
• Extra skim milk, for brushing

Scones

• 2 ½ cups self-raising flour
• 2 tsp Chelsea Caster Sugar
• ½ tsp mixed spice
• 3 tbsp unsalted butter
• 175ml milk
• 1 egg
• Orange zest
• 1 cup dates (soaked overnight in orange juice)
• 1 egg yolk

Hand Churned Spiced Butter

• 1 cup butter
• 3 tbsp honey
• ½ tsp orange zest
• ¼ tsp ground cardamom
• Whipped cream (add vanilla, Chelsea Caster Sugar & pinch of cinnamon)

• 1 ⅓ cup self-raising flour
• ⅓  cup cocoa powder
• ½ cup Chelsea Raw Sugar
• ½ teaspoon salt
• 150ml cream
• 120ml soda water
• A handful of chocolate chips (optional)

• 300g (2 cups) self-raising flour
• 300g (2 cups) wholemeal self raising flour
• 1 tsp baking powder
• 3 tbs Chelsea Demerara Sugar
• 1 tsp salt
• 160g cold unsalted butter, cut into small chunks
• 500ml (2 cups) buttermilk
• Extra buttermilk and Chelsea Demerara Sugar, for brushing and dusting

Caramelised Bananas

• 2 bananas, sliced on an angle
• 50g butter
• 3 tbs Chelsea Demerara Sugar

Scones

• 500g self raising flour
• 125g butter (cold)
• ¼ tsp salt
• 60g Chelsea White Sugar
• 2 heaped tsp baking powder
• 280ml milk
• 150g cranberries (chopped & soaked in juice of 1 orange)
• Zest of 1 orange
• 50g crystallised ginger (chopped)
• 200g white chocolate (chopped)
• 1 egg beaten with 1 tbsp milk for egg wash

Orange Cranberry Compote

• ½ cup dried cranberries
• 1 cup orange juice
• 2 tbsp Chelsea White Sugar

• 3 cups gluten free self-raising flour (420g)
• 2 Tbsp Chelsea White Sugar
• 1 cup soda water (250ml)
• 3/4 cup cream or buttermilk (190ml)
• butter, jam and cream or ricotta, to serve (optional)