The Hotel Windsor’s Scone Recipe

SconesAfternoon Tea at The Hotel WindsorThe Hotel WindsorScones with double thick cream and Windsor jamScones
Menu item
Serves 20 scones
Plain round cutter
Prep time
Cook Time

The scone recipe from one of Australia’s most loved afternoon tea destinations, The Hotel Windsor Melbourne.

Afternoon Tea at The Hotel Windsor
Afternoon Tea at The Hotel Windsor

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.


Discover more scone recipes in the High Tea Society Recipe Collection.



  • 270 Grams
    plain flour
  • 20 Grams
    baking powder
  • 47 Grams
    caster sugar, a pinch of salt
  • 1
  • 40 Grams
    unsalted butter
  • 120 Millilitres
  • 1
    whole egg - egg wash
  • 3
    egg yolks - egg wash
  • A pinch of caster sugar - egg wash


  1. Mix flour, baking powder, salt and sugar together in a bowl.

  2. Add the butter at room temperature to the mixture and mix until the content crumbles.

  3. Whisk milk and eggs together and add to the mixture.

  4. Continue mixing until the mixture comes together.

  5. Rest dough for 30 minutes.

  6. Mix in around 150gm of sultanas at this stage if you wish to make sultana scones.

  7. Roll the dough out to a thickness of 2.5cm.

  8. Cut rounds of 5-6 cm using a plain round cutter.

  9. Line up on a tray on baking paper, allowing a minimum space of 1cm between scones.

  10. Prepare egg wash by mixing 1 whole egg, three egg yolks and a pinch of caster sugar together.

  11. Lightly brush the top of the scones with a pastry brush and allow to sit for around 10-15 minutes.

  12. Preheat oven to 180 degrees and bake for 10-12 minutes.

  13. Serve straight from the oven with your choice of jam and double cream, not forgetting tea of course!