Ever since enjoying high tea at the Tea Room in the Queen Victoria Building, I have been dreaming about their freshly baked scones with thick clotted cream and strawberry jam. Most of my attempts have ended in disaster however I was so excited to discover their recipe posted by Not Quite Nigella. These are seriously the best scones! I served them with whipped cream and rhubarb conserve from a local and organic produce shop called the South Coast Providore’s in Berry. They were quick to make and perfect for our afternoon tea in the country.
The Tea Room’s Scone Recipe posted by Not Quite Nigella (slightly adjusted)
Makes approximately 30 scones
- To warm up scones, reheat them in the oven at 185 °C for approximately 5 minutes. (Do not heat in the microwave)
- If your oven does not fit the three trays of scones, it is fine to leave batches out before cooking them in the oven.
- Store in an airtight container or in a bowl lined with a tea towel covering scones. (After the second day store scones in the freezer)
- Add any other ingredients to the mixture such as currents, sultanas and dates for extra flavour!
- 900g self-raising flour
- 1 tbsp. baking powder
- Pinch of salt
- 220g unsalted butter
- 600ml buttermilk (I carton)
- ¾ cup full cream milk
- 1 egg
- Preheat the oven to 165 °C and place a medium saucepan or baking dish half full of water at the bottom of the oven (This will create steam). Line approximately three trays with baking paper.
- In a large bowl combine flour, baking powder and salt.
- Add the butter and mix together using your fingers until mixture resembles breadcrumbs.
- Add the buttermilk and ¼ cup of milk. Combine until soft dough forms.
- Flour a clean surface and roll out dough to 2cm thickness. Using a round cookie cutter, cut to preferred size.
- Place scones on tray, allowing room between each for expansion.
- To make the egg wash, whisk egg and the rest of the milk in a medium bowl.
- Using a paintbrush/spoon, brush/coat egg wash on top of each scone.
- Bake each batch for 18 minutes or until lightly golden.
- Rest on a wire rack before serving.
- Serve with whipped or thickened cream and jam.