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Thibault Marchand’s Rose & Raspberry Scone Recipe

by High Tea Society on August 20, 2019
Rose & Raspberry Scones Recipe
Rose & Raspberry Scones Recipe
Cuisine
  • Scones
  • Sweet
Serves 10 - 12 scones
Equipment
Stand mixer (Kitchen Aid) with paddle
Scale
Baking tray
Prep time
30m
Cook Time
18m

These Rose and Raspberry Scones are inspired by a love for summer and rose gardens. Pretty as a picture and twice as nice to eat, they are perfectly paired with a glass of rosé.

Paul Thiéblemont’s Battenberg Cake Recipe

by High Tea Society on April 20, 2019
Battenberg Cake Recipe
Battenberg Cake Recipe
Cuisine
  • Cake
  • Sweet
Serves 20 pieces
Prep time
30m
Cook Time
15m

The Battenberg Cake is a light sponge cake with the pieces covered in jam. The cake is covered in marzipan and, when cut in cross section, displays a distinctive two-by-two check pattern alternately coloured pink and yellow

Fig Scone Recipe

by High Tea Society on January 14, 2019
Fig Scone Recipe
Fig Scone Recipe
Cuisine
  • Scones
  • Sweet
Serves 16 scones
Prep time
10m
Cook Time
20m

Fig Scone Recipe from the Spanish High Tea at Heno & Rey Perth from Andrew McGie, Director of Food and Beverage at the InterContinental Perth.

Orange Flavoured Scone Recipe

by High Tea Society on January 8, 2019
Orange Flavoured Scones
Orange Flavoured Scones
Cuisine
  • Scones
  • Sweet
Serves 60 scones
Prep time
10m
Cook Time
15m

The Orange Flavoured Scone recipe from the Citrus Afternoon Tea at the Camelia Restaurant from the Four Seasons Hotel Pudong Shanghai.

Scones with Blackberry Whipped Cream Recipe

by High Tea Society on January 1, 2019
Cream Tea Scones with Blackberry Whipped Cream
Cream Tea Scones with Blackberry Whipped Cream
Cuisine
  • Scones
  • Sweet
Serves 16 scones
Equipment
Mini Bundt Pan
Prep time
15m
Cook Time
15m

This Scones with Blackberry Whipped Cream recipe by Pink Piccadilly Pastries, turns a plain scone into a pretty treat that looks fancy but is so easy to make.

Kirsten Tibballs’ Festive Wreath Recipe

by High Tea Society on November 8, 2018
Festive Wreath recipe by Kirsten Tibballs
Festive Wreath recipe by Kirsten Tibballs
Cuisine
  • Festive
  • Sweet
Serves 10
Prep time
1h 20m

Kirsten Tibballs, the baking genius, has shared her step-by-step guide to crafting the most spectacular festive wreath.

Kirsten Tibballs’ Fruit Mince Tart with Meringue Recipe

by High Tea Society on November 1, 2018
Fruit Mince Tarts
Fruit Mince Tarts
Cuisine
  • Festive
  • Sweet
  • Tart
Serves 20 Tarts
Prep time
30m
Cook Time
2h 0m

Fruit Mince Tart with Meringue recipe by Kirsten Tibballs has arrived just in time for Christmas.

Anthony Teva Dagorn’s Orange Blossom Madeleine Recipe

by High Tea Society on October 9, 2018
Orange Blossom Madeleine
Orange Blossom Madeleine
Cuisine
  • Cake
  • Sweet
Serves 15 madeleines
Equipment
1 Madelaine tray of 14 medium size madeleines
Wisk
2 Piping bag with a plain nozzle 6
Butter to grease moulds
Brush
Prep time
20m
Cook Time
12m

Orange Blossom Madeleine recipe by Anthony Teva Dagorn. This is a subtle and delicate cake with a delicious orange blossom ganache.

Chicken & Celery Sandwich Recipe

by High Tea Society on October 3, 2018
Chicken & Celery Sandwich Recipe
Chicken & Celery Sandwich Recipe
Cuisine
  • Sandwiches
  • Savoury
Serves 10 sandwiches
Prep time
15m
Cook Time
30m

This delicious Chicken and Celery sandwich recipe is a feature in the Afternoon Tea at The Waiting Room at Crown Melbourne.

Matthew Kenney’s Vegan Lemon Meringue Tart & Sable Recipe

by High Tea Society on September 27, 2018
Lemon meringue tart with sable
Lemon meringue tart with sable
Cuisine
  • Sweet
  • Tart
  • Vegan

Vegan Lemon Meringue Tart & Sable Recipe by Matthew Kenney.

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