Hopetoun Tea Room Scones

Scone recipe from the Hopetoun Tea RoomsScone recipe from the Hopetoun Tea Rooms
Hopetoun Tea Room SconesKelly Koutoumanos owner of The Hopetoun Tea RoomsHopetoun Tea Room SconesHopetoun Tea Room SconesHopetoun Tea Rooms
Menu item
Serves 20 - 25 scones
Prep time
15m
Cook Time
12m

Located in Melbourne’s famous Block Arcade, the Hopetoun Tea Rooms is steeped in history. Opening in 1892, the tea rooms were first run by the Victorian Ladies Work Association and named after their founder Lady Hopetoun, wife of former Victorian Governor and Australian Governor-General Lord Hopetoun.

It was a fashionable spot for ladies out for a day’s shopping to take lunch or afternoon tea. The association disbanded in 1907, but the tea rooms continued to operate – this time located at the front of the Block. Today, the tea rooms are run in much the same way you would expect Lady Hopetoun enjoyed back in the late 1800s, with a cosy, refined atmosphere, beautiful tea ware, great service and an impressive array of food.

Learn more about the Hopetoun Tea Rooms.


Ingredients

  • 235 Grams
    self-raising flour
  • 235 Grams
    plain flour
  • 185 Grams
    unsalted butter
  • 100 Grams
    full cream milk powder
  • 17 Grams
    baking powder
  • 230 Millilitres
    full cream milk
  • 1
    egg

Instructions

  1. Put the butter with the dry ingredients and rest it overnight.

  2. In the morning:

    Combine the milk and eggs and beat the lightly (preferably in a jug where you measure the milk)

  3. Mix all the dry ingredients in a separate mixing bowl until combined and pour in the egg and milk mixture. (don’t pour it all in unless its needed) Keep an eye on this to achieve a smooth dough.

  4. Once it’s smooth, take it out, place it on a floured bench and fold it with your hands until you get the right consistency.

  5. Roll it out to a height of about 4cm and cut out the scones using a scone cutter.

  6. Spray your trays with canola spray and line them with baking paper.

  7. Place scones on the tray and brush them with egg wash.

  8. Put them in a hot oven on 180 degrees and bake for 12 minutes with no fan.

  9. Let them cool and serve with double cream and triple berry jam.