Indulge in the quintessential British tradition of ‘Devonshire Tea’ with our meticulously crafted Parliamentary Buttermilk Scone recipe. Perfected over the years by our Parliamentary Chefs, our scones (a crowd favourite at our High Teas) are always freshly made onsite at Parliament. Today we unveil the secret behind the ‘perfect’ scone.
What defines the ideal scone, you ask? We say — it’s delightful balance of light and fluffy textures, a subtle sweetness that doesn’t overpower, and a flawlessly tender crumb.
Our carefully developed recipe introduces the magic of buttermilk for tenderness, offering a subtle tang, and a touch of lemonade for added flavour and ethereal lightness to the dough.
Served best with our specially crafted Parliamentary-made jam and a generous dollop of fresh cream, these scones will undoubtedly steal the spotlight at your next gathering.
We invite you to enjoy our version of the perfect scone and elevate your tea time experience. — whether at your place or ours.
- 600g Self-Raising Flour
- Pinch of salt
- 55g Castor Sugar
- 100g Butter, browned
- 85g Buttermilk
- 150g Cream
- 225g Lemonade
- Preheat the oven to 180°C
- In a small saucepan, melt the butter over low heat until lightly browned. Set aside, cool to room temperature.
- In a large bowl, sift the flour. Add sugar and salt to the sifted flour.
- Make a well in the centre of the flour mixture and pour in the buttermilk, cream, and lemonade. Using your fingers, gently bring together the mixture until just combined into a soft dough.
- Turn the mixture out onto a well-floured surface and gently bring the dough together with your hands. Roll out the dough until 2.5cm thick. Refrigerate for 30 minutes or until chilled.
- Using a 5cm-sized cutter, cut out scones from the chilled dough.
- Place scones onto a 5×10 tray lined with baking paper.
- Bake the scones for 18 minutes or until golden brown.
- Once baked, cover the scones with a clean towel to cool.
- Serve with Queensland Parliament Jam, vanilla cream and fresh strawberries.