New Holland sent me this lovely book to review. The Victoria Room is a restaurant and bar in Sydney where High Tea is served Saturday and Sunday. High Tea At The Victoria Room by Jill Jones-Evans and Joe Gambacorta is a collection of delicious recipes from sandwiches and scones to Cornish pasties to cocktails!
This recipe book is high tea with glamour, the book oozes luxury and every picture makes my mouth water. When it came to choosing a recipe to try there was almost too much choice! The obvious solution was to make one of their signature dishes ‘The Original Victoria Room Scone’. George and Nanny helped me baking the scones and George is getting quite independent, he doesn’t need much help rolling out and cutting the scones all by himself! We served our scones with butter and blackberry jam. I always test a recipe when reviewing books, it can alter my opinions quite a lot and testing this recipe has made me want to get going on cooking everything else in this book. The scones were the best I’ve made myself, light, delicious and so moreish after trying this recipe I can’t even imagine how good the others will be. I’ve shared the scone recipe with you below – it is to die for!!!!
The book says this would make 18 scones (I don’t know what I did differently but I had nearly double this amount!)
- 800g self-raising flour
- 1/2 tsp baking powder
- pinch of salt170g unsalted butter, chopped and chilled
- 150g castor sugar
- zest of 1 lemon
- 300ml milk
- 1 tbsp vanilla essence
- extra milk for glazing
- Preheat oven to 180c, line a baking tray with greaseproof paper.
- Sift flour, baking powder and salt together, add sugar and lemon zest along with the butter and rub together to resemble breadcrumbs.
- Make a well in the centre of the mixture and slowly add milk and vanilla. Use a fork to bring the flour and milk together to make a soft dough.
- Form the dough into a ball and roll out on a floured surface. Roll to approx 2.5 cms. Cut into rounds with a 5cm scone cutter (do not twist as you cut). Alternatively if you do not have this scone cutter you can, like I did, form small balls out of the mixture to make larger scones.
- Place scones on the tray and brush with the milk to glaze. Bake for approx 15-18 mins. Turn out onto a wire rack to cool.