The scone recipe from one of Australia’s most loved afternoon tea destinations, The Hotel Windsor Melbourne.
Walking into The Hotel Windsor’s tearoom for afternoon tea is much like being transported into the scene of a Jane Austen novel, featuring traditional 19th-century décor complete with chandeliers, linen table cloths, Noritake fine bone china and silverware to match.
The Hotel Windsor has been serving afternoon tea since 1883, and to this day holds a sterling reputation for what is arguably Melbourne’s best traditional afternoon tea offering.
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Head Pastry Chef Jeremie Parmentier from The Hotel Windsor talks us through the process.
Mix flour, baking powder, salt and sugar together in a bowl.
Add the butter at room temperature to the mixture and mix until the content crumbles.
Whisk milk and eggs together and add to the mixture.
Continue mixing until the mixture comes together.
Rest dough for 30 minutes.
Mix in around 150gm of sultanas at this stage if you wish to make sultana scones.
Roll the dough out to a thickness of 2.5cm.
Cut rounds of 5-6 cm using a plain round cutter.
Line up on a tray on baking paper, allowing a minimum space of 1cm between scones.
Prepare egg wash by mixing 1 whole egg, three egg yolks and a pinch of caster sugar together.
Lightly brush the top of the scones with a pastry brush and allow to sit for around 10-15 minutes.
Preheat oven to 180 degrees and bake for 10-12 minutes.
Serve straight from the oven with your choice of jam and double cream, not forgetting tea of course!