Cordis Auckland is known for plenty of their wonderful features (our favourite has to be Eight Restaurant), but their High Tea is one of their specialities that shines the brightest. On a tiered stand are trays of decadent sweet and savoury treats from olive and feta muffins to honey sponge cakes, and of course – a High Tea isn't a High Tea without scones.
Behind all the magic is Volker Marecek, Eight's Executive Chef, who has graciously shared his specialty scone recipe for us to recreate at home. With the option to adapt his recipe into sweet or savoury, it's faultless every time – producing the fluffiest, tastiest scones waiting to be dolloped with your favourite toppings.
Recreate your own High Tea at home while we patiently wait for our turn at the real thing. Without further ado, here is Chef Volker's scone recipe, and let us know – is it jam or cream first?
Chef Volker's Scones
What You'll Need
450g self-raising flour
¼ tsp salt
1 tsp baking powder
100g cold butter (cut into cubes)
1 tbsp caster sugar
1 tsp vanilla extract (optional)
Splash of milk & 3tbsp sugar for sprinkling (or you can do an egg wash)
- Preheat oven to 200C. Line a baking tray with baking paper. Place oven rack in the top half of oven.
- Sift flour, sugar, baking powder and salt into a bowl. Add butter. Using your fingers, mix butter into flour, check that you can still see pieces of butter (as that will keep the scones moist).
- Make a well in centre of mixture. Add buttermilk. Using a spatula, stir until a sticky dough forms.
- Turn out onto a lightly floured surface. Knead gently, where pieces of butter are still visible.
- Using a lightly floured rolling pin, gently roll dough out until 2cm thick. Using a 6cm round cutter (or a knife), cut out scones. Press leftover dough together. Repeat to make 12 scones.
- Place scones on prepared tray. Brush with buttermilk. Bake for 12 to 15 minutes or until golden.
- Serve with jam and cream and enjoy.