Illustrator Alexandra Nea was kind enough to share the traditional QVB scone recipe with us.
I love donning my finest and heading out for high tea at The Tea Room in the Queen Victoria Building. It’s a fabulous, grand affair. The feast you’re served is perfectly accompanied by the French bubbles and steaming loose-leaf tea.
Upon my request, the kitchen were kind enough to share their much-coveted traditional scone recipe with me. They were the highlight of my dining experience and were it not considered gluttonous, I could’ve eaten a whole plate of them, spread wickedly with clotted cream and lashings of strawberry jam. Scrumptious!
I love how they use the beautiful and instantly recognisable classic pattern of Royal Albert Moss Rose, a feast for the eyes as well as the stomach.
Makes: 22 scones
6 cups self-raising flour
1 tbsp baking powder
1/2 tsp salt
220g cold butter – cubed
2 1/2 cups buttermilk
Extra plain flour for dusting
Strawberry jam and clotted cream to serve
Preheat the oven to 160˚C and lightly grease 2 baking trays.
In a large bowl, sift the flour and baking powder, add the salt and butter cubes. Then, using your finger tips, rub the butter into the flour mixture until it resembles fine bread crumbs.
Create a well in the centre and add the buttermilk.
Using a butter knife, stir the mixture, bringing together to form a loose dough.
Lightly flour a work surface and turn out the dough.
Knead gently until smooth (being careful not to over work the dough, as it’ll result in a tough scone).
Pat the dough into a 2cm thick round, then using a 7cm cookie cutter, cut rounds, reshaping and bringing the scraps together until all the dough is used.
Place the scones on the prepared trays, spacing 2cm apart and sprinkle lightly with flour.
Bake for 20 to 25 minutes until golden and well risen.
Transfer to a wire rack. Best served warm (with jam and cream) and consumed the same day as baked.
To learn more about the illustrated life of Alexandra Nea, read our story here.
Words + Illustration: Alexandra Nea
Alexandra Nea, 34, is a Sydney based illustrator and is married to her high school sweetheart James. She’s mother to son Samuel, 2, and Maggie the crazy chocolate labbie. You can see more of Alexandra’s beautiful illustrations and the afternoon tea series via her website and shop and follow her on Facebook and Instagram.