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


  1. 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.
  2. In a large bowl combine flour, baking powder and salt.
  3. Add the butter and mix together using your fingers until mixture resembles breadcrumbs.
  4. Add the buttermilk and ¼ cup of milk. Combine until soft dough forms.
  5. Flour a clean surface and roll out dough to 2cm thickness. Using a round cookie cutter, cut to preferred size.
  6. Place scones on tray, allowing room between each for expansion.
  7. To make the egg wash, whisk egg and the rest of the milk in a medium bowl.
  8. Using a paintbrush/spoon, brush/coat egg wash on top of each scone.
  9. Bake each batch for 18 minutes or until lightly golden.
  10.  Rest on a wire rack before serving.
  11. Serve with whipped or thickened cream and jam.






missemzyy xox

December 29, 2013



  1. Margaret Lloyd

    December 30, 2013

    Do you ever stop cooking ??? Hope the apron is in full swing xxx and you had a awesome Christmas love Aunty Margxxx

    • missemzyy

      December 30, 2013

      Nope and planning not to! hehe Love my apron but too afraid to get it dirty! Thank you so much! Hope you all had a nice time celebrating Christmas together. Merry Christmas and a happy new year! xxx

  2. Margaret Lloyd

    December 30, 2013

    Oh my god how am I ever going to lose weight with all your yummy receipts! Aunty Marg and Happy New Year in Berry !!

  3. Liz

    October 3, 2014

    They look amazing!

    • emmalwhite860@msn.com

      October 3, 2014

      Thank you!! They were delicious 🙂

  4. Lorraine @ Not Quite Nigella

    January 13, 2015

    Ooh I’m so glad that you liked these!! I was so surprised when they shared the recipe for them but so happy 😀

    • emmalwhite860@msn.com

      January 13, 2015

      Thank you so much for sharing it! It’s my go to scone recipe!

  5. Liz

    October 11, 2015

    They sure look perfect and delicious. Thanks for sharing!

    • emmalwhite860@msn.com

      October 13, 2015

      They are just perfect, especially covered in jam and cream! Thanks for stopping by! 🙂

  6. nancyc

    November 14, 2015

    These scones sound wonderful! 🙂

    • Missemzyy

      November 17, 2015

      Thank you lovely! I make them all the time. They are absolutely delicious!! x

Comments are closed.