Freshly Baked Scone Recipe

by High Tea Society on September 24, 2017

Freshly baked scones at the Grand Hyatt Melbourne

Cuisine

Serves 20 - 24 scones

Prep time

5m

Cook Time

18m

Freshly baked scone recipe from the Grand Hyatt Melbourne.

Blackberry & Apple Scone Recipe

by High Tea Society on August 28, 2017

National Trust Book of Scones

Cuisine

Serves 12 scones

Prep time

15m

Cook Time

15m

Blackberry and Apple Scone recipe from the (UK) National Trust Book of Scones – 50 delicious recipes and some curious crumbs of history Sarah Clelland.

Roast Vegetable Tart Recipe

by High Tea Society on July 5, 2017

Roast Vegetable Tarts

Cuisine

Serves 10

Prep time

15m

Cook Time

40m

This delicious Roast Vegetable Tart recipe can be found in the Produce to Platter High Country book as part of the ever growing Produce to Platter series.

Perfect Scone Recipe

by High Tea Society on June 27, 2017

Scones with jam and cream

Cuisine

Serves 20 scones

Equipment

Baking tray

Rolling pin

Measuring bowl

Scales

Round cutter 55mm diameter

Prep time

30m

Cook Time

14m

How to make the perfect scones from Clinton Jackson, Executive Chef at InterContinental Melbourne The Rialto.

Pear Upside-Down Cake Recipe

by High Tea Society on June 13, 2017

Pear Upside-Down Cake

Cuisine

Serves 8 people

Equipment

8 inch cake tin

Prep time

20m

Cook Time

35m

Pear Upside-Down Cake recipe inspired by Downton Abbey.

Buckingham Palace’s Drop Scone Recipe

by High Tea Society on May 6, 2017

Drop Scone Recipe

Cuisine

Serves 8 servings

Equipment

Pancake griddle, or non-stick frying pan

Prep time

5m

Cook Time

10m

Drop Scone recipe by Royal Chef, Mark Flanagan and Royal Pastry Chef, Kathryn Cuthbertson from Buckingham Palace.

Buckingham Palace’s Victoria Sponge Recipe

by High Tea Society on May 4, 2017

Victoria Sponge Recipe, Royal Collection Trust/ © Her Majesty Queen Elizabeth II 2017

Cuisine

Serves 10 slices

Equipment

2 x 20cm (8") Victoria Sponge cake tins

Prep time

15m

Cook Time

1h 0m

Victoria Sponge recipe by Royal Chef, Mark Flanagan and Royal Pastry Chef, Kathryn Cuthbertson from Buckingham Palace.

Arno Backes’s Classic Truffle Recipe

by High Tea Society on February 26, 2017

Cuisine

Serves 10 truffles

Prep time

45m

Classic Truffle recipe by Master Chocolatier Arno Backes.

Kerry Vincent’s Quick Pavlova Recipe

by High Tea Society on February 4, 2017

Cuisine

Serves 8 - 10

Prep time

30m

Cook Time

1h 0m

Quick Pavlova recipe by Kerry Vincent.

Chocolate Raspberry Sablé Recipe

by High Tea Society on December 17, 2016

Chocolate Raspberry Sable Recipe

Cuisine

Serves 30-40 cookies

Prep time

40m

Cook Time

8m

Recipe by Simon Veauvy, Head Pastry Chef, InterContinental Sydney