Chris Chun is one of my absolute favorite artists. Seeing his work up close and watching him work in painstaking delicate detail gives me the goosebumps! In addition to being a fantastic multi-media artist, he comes from a foodie family and he got the foodie genes. He’s a fantastic cook! He would have preferred to do a savory dish for us, and he still might! But this week, he has offered a recipe for “Lemonade” Scones. You’ll have to read the recipe to find out what it’s all about!
About Chris: Chris Chun has an appetite for fun, great food, adventure and beautiful things. His paintings celebrate joy and optimism. As an award winning designer (including a brief stint as a chef in London), Chris has worked around the world including Australia, Italy and the UK. Since painting full time in 2004, Chris has been selected as a finalist in both the 2004 Fleurieu Peninsula Biennale Art of Food and the 2005 Jacques Cadry Memorial Art Prizes. His exhibition ‘Appetite’ was the opening event of the Tasting Australia 2005 Festival in Adelaide. His distinctive, beautiful pieces are in constant demand, which have resulted in sell out exhibitions in Sydney and throughout Australia where he now lives. Chris’s paintings have been featured in various local & international magazines and he also painted several book covers including the cover for the ‘The SBS Eating Guide to Sydney 10th Edition’ by Joanna Savill and Maeve O’Meara. Some of Chris’s work has also been licensed by renowned companies around the world onto a select range of products such as ceramics, cards & stationery, fabrics and homewares. His online shop opened in May.
CLICK HERE for the full recipe after the jump!
Chris Chun’s Lemonade Scones
6 Cups (780g) Self Raising Flour
500ml (2 cups) cream (heavy cream)
500ml (2 cups) lemonade (you call it Sprite)
Mix with knife lightly until just combined. Roll out gently, cut into scones with round shaped cutter then bake in moderate oven 180C (350F) for 15 minutes.
Note from Kristina: Depending on how large you make your scones, this recipe could feed many many people. I have found that quartering it, and making small bite-sized scones is quite effective, or halving it and making larger scones works if you have fewer people (or less greedy people) to serve.