Tag Archives: Scones

Afternoon Classic – Scones



I randomly made these scones a couple of weeks ago and couldn’t believe how many people liked the scones and asked if I could blog the recipe 🙂 Such nice encouragement so here is it everyone! It’s a recipe I’ve been using for a while now, I find this recipe to be one of the easiest to make and you will have most of the ingredients at home.

Scones1The only part I don’t like about making scones is rubbing the butter into the flour because I have long nails, and the mixture always get stuck. The dough can also be a little sticky when rolling and cutting it out, but trust me it’s worth it! Anyhow, please try and let me know how your scones turn out 😀

Recipe – Scones adapted from Taste.com
Yield – 12-14 scones depending on size

3 cups (450g) self-raising flour
1 tablespoon caster sugar
Pinch of salt
50g unsalted butter, chopped
1 1/4 cup (310ml) milk
Extra milk to glaze

To Serve
Raspberry jam
Whipped cream

1) Preheat oven to 220°C (fan forced) and line tray with baking paper. Sift self raising flour, sugar and salt into a bowl. Add butter and use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Make a well in the centre of the mixture.
2) Pour milk into the well and use a butter knife in a cutting action to stir and combine until it is just combined and becomes a soft but sticky dough (Add more flour or milk if too dry or too wet).
3) Gently knead dough on floured surface using your fingers or a rolling pin pat the dough into a 2cm thick disc.
4) Using a scone cutter (5cm diameter round cutter) dipped into flour and cut into scones. Place scones onto tray making sure they stick together. To glaze gently brush scone with some milk.
5) Bake scones on the top shelf of the oven for 10-12 minutes or until golden brown and scones sound hollow when gently tapped. Place scones into a clean tea towel and serve warm with jam and cream.





Bring Back Tea Time – Bakers Delight

Happy Long Weekend for all my Dearest Readers who are lucky enough to get Monday off 🙂 I’ve had a wonderful long weekend with Mr Bao and Cupcake on our first family trip to Mildura, can’t wait to share with you everything we did ~ But let’s just back track a little, a few weeks ago, I invited to Bakers Delight ‘Bring Back Tea Time’ event at Cristina Re ‘Where A Girl Goes’ tea salon in Collingwood.

Cristina ReI’ve visited Cristina Re before so I knew it was the perfect place to hold this event for Baker’s Delight. They are introducing the two new scone flavours and also trying to promote the motto ‘Bring Back Tea Time’ to get people to take a couple minutes of out their busy work days and enjoy a scone and a cup of tea with friends.

Cristina ReWe were so spoilt with the abundance of scones to choose from, I’ve walked past Baker’s Delight so many times and sure I see the scones on display, but I never knew there were so many favours to choose from!

Beautiful setting with an abundance of scones :)

Beautiful setting with an abundance of scones 🙂

There were towers of both sweet and savoury scones, I was really lost for choice. The morning tea was sort of like my brunch because I didn’t have much to eat for breakfast, so should I go for a savoury? The spinach, feta and parsley or the cheese and chive both sound like perfect breakfast scones to me ~

Savoury scones

On the other hand, I could jump straight into the sweet scones, I mean when was the last time you had a savoury scone don’t the Americans call them biscuits? 🙂

Chocolate Mud Scone

I definitely had my eyes and heart fixed on the chocolate mud scone! Great idea must try making at home ~

Jams and Lemon Curd For those who don’t like their scones plain, there was a good variety of jams, lemon curd, butter and clotted cream to serve. Personally, I’m a fan of the traditional cream and strawberry jam, yet I also get caught up in the cream first or jam first argument 😛 Either way scones, cream and jam are a match made in heaven in my opinion!


And for those who weren’t driving or simply wanted to indulge there was champagne to go with the delectable scones, unfortunately, I was driving and had errands to run after the event so decided to skip the bubbles that day.

Blueberry and White Chocolate Scone with tea

Blueberry and White Chocolate Scone with tea

I declined the champagne but definitely wanted tea, got my usual English Breakfast and sat down with Jenny (Ichigo Shortcake) and Joyce (Mel Hot or Not) for some Blueberry and White Chocolate scone. I was really impressed at how moist the scones were and had enough flavour that I didn’t need any jam or cream.

Chocolate Mud Scone

Chocolate Mud Scone

And don’t forget that Chocolate Mud scone I had my eyes on before, finally got to try it. Wasn’t as chocolatey as I expected but with the chocolate chips it still had enough flavour, having said that I do have a crazy idea and think these scones would have improved with a huge dollop of Nutella *GRIN*

Orange  Poppy Seed and Orange Chocolate Scone

We then got to try the new limited edition flavours and they are the Orange Poppy Seed with cream cheese frosting and Orange Chocolate scone with chocolate chips folded through with chocolate frosting.

Orange Poppy Seed and Orange Chocolate Scone

Orange Poppy Seed and Orange Chocolate Scone

Both scones had wonderful flavours and would have pleased all those orange lovers out there, I did find the Orange Poppy seed scone a little more moist. However, I did like the flavours from the Orange Chocolate scone more and one of the bakers told us that each scone over 100 chocolate ships, so it’s definitely packed full of chocolate ~ These scones are available for 3 weeks and if demand is high enough it will stay for a long longer so don’t miss out 🙂

I really enjoyed this event having time to sit down, enjoy a scone, have some tea and chat with some friends. I think we should all this more often.

Daisy@Nevertoosweet attended this even as a guest of Bakers Delight, KeepLeft PR and Cristina Re 

Vogue High Tea – Langham Hotel

I have always been into food and desserts but before the food blog, there was MAKE UP! I was (still am) obsessed and friend use to tell me to start a make up blog, but then I realised I didn’t really like taking photos of my face all the time 😛 Anyhow, I’m a fan of fashion magazines because I love reading about the new trends and Vogue is one magazine I love flipping through. I always find their styles so timeless.

Vogue High Tea

Vogue High Tea

Last week I received an email from Sascha from Liquid Ideas asking for my address because Langham wanted to send me a small gift. I was immediately intrigued and knew that it would be something sweet hehe and I was right! That same afternoon a courier arrived with a small white box and told me not to shake it. I gently placed it on to the table and started to opening and couldn’t help let out a little shriek when I saw the super cute cakes and Vogue eclairs! Such a sweet and thoughtful gift, I have never had any cakes delivered to my house ~ It totally made my day and I was smiling from one ear to the other.

Vogue High Tea Champagne

I was then invited to try the new Vogue High tea which is a collaboration between Vogue Australia and Langham Hotel in Melbourne to create a trendy and classy high tea in celebration of the spring races. Definitely could not say no as I have always like the high teas at the Langham ~ I asked Lianne to be my plus one because I knew she would appreciate it a lot more than say Mr Bao 😛 Most appropriately we started the event with a glass of Chandon champagne each.

Vogue High Tea set

Vogue High Tea set

Very quickly the Vogue high tea arrived, a very traditional afternoon set with ribbon sandwiches at the bottom – egg mayo, poached chicken, smoked salmon and cucumbers. Really appreciate the freshness of the sandwiches and egg and mayonnaise is still my favourite!

Scones - clotted cream, jam and butter

Scones – clotted cream, jam and butter

I really hope one day I will be able to make pretty looking scones like these. Last time I tried to make them they were fine flavour and texture wise but they definitely looked like huge volcano balls! These were freshly baked still warm to tough when we had them and served with clotted cream and strawberry jam ~

Vogue themed sweets

Vogue themed sweets

Now lets move on to my favourite part and that’s all the sweets on the top tier. I could seriously skip the other two (ok maybe not scones) but definitely forgo the sandwiches for some more macarons hehe ~ There’s a good selection of goodies – chocolate macaron, lace cookie, very vanilla cupcake, Vogue strawberry eclair, lamington bon bons and chocolate salted caramel popcorn tarts.


It’s hard to pick a favourite but it would have to the chocolate salted caramel popcorn mini tarts which had a little banana flavour through it. Another one that I liked was the Vogue strawberry eclairs I loved how small and dainty they were and the strawberry creme patisserie filling inside was lovely!  While the lace biscuits were so pretty and I could imagine how nice they will look at a wedding ~
Parisian Tea

Parisian Tea

Lianne also got a tea, and I recommended the Parisian tea that is quite popular I actually haven’t tried myself but heard it’s rather fruity and refreshing. She described that it had hints of vanilla, definitely going to have to try next time I go ~

Hot Chocolate

Hot Chocolate

While I got a hot chocolate which was nice, I would’ve liked it even more if it was thicker and more chocolatey.

I had a wonderful girly afternoon with Lianne and enjoyed working through the high tea set, I recommend skipping lunch or having a super small lunch before coming there’s definitely enough food for 2 or 3 ladies 🙂 The Vogue high tea is now available from now until the 8th of November for $65 per head including a glass of Chandon and the latest Vogue magazine. Remember to book early especially for Melbourne cup day.
Aria Bar and Lounge 
1 Southgate Avenue
Melbourne, VIC 3006
The Langham Hotel
PH: 1800 641 107
Daisy@Nevertoosweet dined as a guest of The Langham Hotel Melbourne and Liquid Ideas

First Interview – Gregoire Michaud

Three months ago…when I started the blog…I never thought I’d have so many ‘First’ times – first time blogging, first time entering a challenge and having the opportunity to interview a pastry chef for the very FIRST TIME 😀

I was ecstatic and literally jumping up and down, when Leon from Walee Walee.com invited me to meet and interview Gregoire Michaud the executive pastry chef at the Four Seasons in Hong Kong. For those who are not familiar with Gregoire he is also an author of four cookbooks and also like us a ‘Blogger’ ~  I have been following Gregoire’s blog and Twitter (@gregoireMichaud) for a while, so to get the chance to meet him face to face was just too exciting 🙂

We met up on a Thursday afternoon, and while waiting at the lobby, I was so nervous, going through the questions in my notebook over and over again ~ I didn’t want to make a fool out of myself hehe. Gregoire met us at the lobby, then kindly took us up to the executive business lounge where he had prepared an afternoon tea set for us to enjoy while we chat 🙂

Here’s the interview ~ 

Me: Hello!

Gregoire: Hi… Hello (Putting on an Australian accent)

Me: Could you please introduce yourself briefly?

Gregoire: Hi my name is Gregoire I am the pastry chef of Four Seasons in Hong Kong, I’ve been baking and cooking for 20 years, I’ve wrote 4 books and I blog.

Me: That’s great! (I think I was a little nervous I kept looking at my notes lol) how long have you been working in Hong Kong for?

Gregoire: A total of 12 years, in different hotels, including 7 years at Four Seasons

Me: What is the main difference in taste and preference of desserts and pastries in Hong Kong, compared to Europe such as France and Switzerland where you come from?

Gregoire: Sugar…much less sugar and I think it’s great to actually to be able…to be forced to use less sugar because it brings the real flavour of ingredients out much more…for me I think working with less sugar is actually better. So now when I go back to Europe and try their pastries, it’s very sweet….everything is sweet… I think I have gotten use to local tastes here in Hong Kong.

Me: Where do you get your inspiration for new desserts?

Gregoire: I read books…I read magazines…I watch TV. But it’s not always food related…I like to read design magazines, photo magazines, art magazines and books…then I get inspired from shapes and concepts and then I bring them into pastry. Flavours and ingredients are what is seasonal and what is available in the market and that defines what we use. We don’t fly pears from the moon J So yeah that’s my inspiration.

Me: What’s your favourite dessert? (I knew this was a tough question :P)

Gregoire: *Eyes Widen* Its that one (pointing to one of the lovely pastries on the cake stand)… I always answer this question with my mother’s apple pie…apple tart…. she’s made it since I’m a little boy and still do the same and it just tastes different from anywhere else. Probably the recipe she uses for the dough and the sugar, cinnamon, the apples she uses and the way she cooks and bakes it…just for me it is just the best. It is also because it is my mum’s apple tart I’m use to it. It is also where I started to be inspired to become a pastry chef. She was always doing pastries, jam and cake and everything at home. So naturally, I wanted to learn how to do that so I can eat more. I eventually learnt how to make basic cakes and then thought…why not I do this full time…

Me: Last question any new books on the way?

Gregoire: *GRINS* Yes there is…it’s on the way I am currently writing it…it’s going to be pairing desserts and wine or wine and other beverages. Mainly based on alcohol and liquors J so desserts may not be made with liquor or wine but it will be matched. We’ve worked with some professionals to actually pair them. I enjoy wine but they know better than me.

Me: Thank you very much!

Gregoire: You’re welcome!

So it seems like Gregoire has slowly assimilated and adopted Hong Kong people’s taste with using less sugar 😉 and there’s a new book on the way YAY!

I just had post this photo ~

Gregoire definitely surprised me with his wittiness and openness to answer any questions we had 🙂 Somehow I pictured pastry chefs to be stern and strict , he was anything but these two things 😛

Delicious scones

Did you know that it takes Gregoire and his team 3 days to make these scones?!? No wonder they taste good! Check out his video where he shares his secret techniques in making these scones 😀

Afternoon Tea Set For Two

You can also enjoy this lovely Afternoon Tea Set daily at The Lounge daily from 3pm to 5:3opm 😀

Thank you once again Gregoire for spending a wonderful afternoon with us. I have learnt so much about being a pastry chef and  that you must be truly passionate about something to be able to succeed ~ I wish you the very best with your future endeavours!

 Daisy@Nevertoosweet dined as a guest of Gregoire Michaud (Four Seasons) and Walee Walee.com

First Blog Challenge – Lemon Scones

Hello everyone 🙂 I’m back in HK again! I had an amazing time in Taipei and I have so many good places to share with you! But before I bombard you with Taiwan posts. I’m so excited to be sharing with everyone my first ever Blog Challenge ~

Since I started blogged a few months ago, Ros from The More Than Occasional Baker has been nothing but supportive of me and always encouraging me! So when she told me about this new challenge that her friend Caroline from Caroline Bakes, I just HAD to enter and make something. The challenge is pretty simple 🙂 each month the girls will generate a random letter and you will then need to bake something that starts with that letter. To read more about the challenge please refer to this link.

This month it was the letter ‘L’ so I immediately thought of the amazing Lemon and Blueberry scones I had in New York City at Alice’s Tea Cup. I bought their cookbook and remember tell you guys that I’ll try to share their recipe with you sometime hehe so I thought this was the PERFECT TIME!

But then I realised I was going to have trouble replicating the fabulous scones…even though the cookbook shares 19 scone recipes it doesn’t exactly share the Lemon and Blueberry! I started freaking out…then I had another problem 😦 the blueberries I had at home were off…at least I think they were and I didn’t want to use them. So I’m really sorry everyone, I simply omitted the blueberries and adapted the recipe to make a lemon scone with a lemon glaze 🙂 they’re just as nice with a subtle lemon flavour ~

My mini cake stand 🙂

Recipe – Lemon Scone
Adapted from: Alice Tea Cup (Haley and Lauren Fox)
Makes: 10 to 12 scones

3 Cups of Plain Flour
1/3 Cup of Caster Sugar
1/2 Teaspoon of Baking Soda
2 1/2 Teaspoon of Baking Powder
3/4 Teaspoon of Salt (I just used a pinch)
170 grams of Unsalted Butter, cubed
1 1/2 Tablespoon of Lemon Zest
1/4 Cup of Lemon Juice
1 1/4 Cups of Buttermilk
1 Teaspoon Vanilla Extract

Lemon Glaze
1/2 Cup of Icing Sugar
2 Tablespoons of Lemon Juice
1 Teaspoon of Milk

1) Preheat the oven to 200° C or 400 °F.
2) In a large mixing bowl, combine dry ingredients – flour, sugar, baking soda, baking power and salt.
3) Make sure your hands are clean and dry, using your fingers tips rub the butter into the dry mixture until it is well incorporated and resembles  breadcrumbs. Add the Lemon zest and mix well.
4) Make a well in the centre of the dry mixture, and pour the Lemon Juice, Buttermilk and Vanilla Extract into the well. Combine the dry and wet ingredients until it comes together. *Important* Do not knead the dough!
5) Sprinkle plain flour on a clean surface and gently place the dough over the service and pat it softly until it forms a rectangle that is about 1 1//2 inches thick. Using a dough cutter or knife, cut dough diagonally  to create little triangles or any shape you’d like.
6) Bake scones on a baking tray covered with baking paper, for approximately 12 minutes or until golden brown.
7) To make the lemon glaze, sift icing sugar into a bowl. Whisk in the Lemon Juice and Milk until it is smooth. Taste the Lemon Glaze and add more icing sugar or lemon juice according to your own personal tastes.
8) Drizzle lemon glaze over warm scones and allow to cool slightly before serving.

Ready to be baked!

Finished Product ~

I hope you like lemon scones ~ I think they’re perfect with jam and cream or honey 🙂 because I didn’t have any jam poor me!

Thank you once again to Ros from The More Than Occasional Baker for hosting the first Alphabakes Challenge 😀

Big Apple – Alice Tea Cup

Hello! Hope you all had a lovely Chinese New Year with family and ate lots of goodies like me ~ But after having Chinese food for 5 days straight 3 meals a day…I think I’m getting a little sick of it… that’s why I’ve decided to continue with my New York City posts 🙂 Today, I wanted to share with you, my lovely at Alice Tea Cup  Chapter 1 in the Upper West Side. Founded by sisters Haley and Lauren Fox in 2001, it has quickly become one of the most whimsical places for both locals and tourists to have tea.

The shop front was small so it's easy to walk past

After having breakfast at the hotel for 3 days…we got a little sick of bagels, eggs and bacon hehe so I randomly did a search on cafes in the Upper West Side because we were going to the American Museum of Natural Historyafterwards. With a bit of luck, I found Alice Tea Cup Chapter 1 only 4 blocks away from the Museum ~ Perfect! So Mr Bao and I quickly put our jackets on and hailed a cab. When we got there it took us a good minute or two to find it because the shop front is pretty small, so it’s pretty easy to walk past and not know it’s there.

People enjoying tea on a Saturday morning~

Mr Bao and I walked in and it was quite busy – being 10am on a Saturday morning there were mums and daughters and people just enjoying a scone by themselves. We were so so so lucky to get a table immediately! I heard another man who walked in 5 minutes after us, that there was a 2 hour wait and if he wanted to make a reservation it’ll have to be 2 weeks in advance! As usual we were both ravenous ~ we quickly looked at the menu and chose what we wanted 🙂

Smoked Salmon with poached eggs on buttermilk scones $13USD

I was trying to convince Mr Bao to have the afternoon tea set with me…but he wasn’t sold by the idea hahaha he wanted ‘breakfast’, not dainty little sandwiches ~ so he got the smoked salmon with poached eggs on buttermilk scones. I tried it and thought it was pretty good, but nothing too exciting. The buttermilk scone was lovely though! Something different to have than english muffins or a piece of toast. Mr Bao also ordered a pot of peppermint tea which he really liked, while I thought it was a little too peppery for me.

Morning Tea Set with a pot of Tea $22USD

To satisfy my desire to have a 3 tier set, I ordered the morning tea which was served on a 3 tier stand YAY! I think it’s a pretty good deal because for $22, I got a scone of my choice (I got lemon and blueberry), 2 poached eggs and their famous Alice’s vanilla tea infused granola with vanilla yoghurt and a pot of tea of my choice! Not bad eh? 😀 I really enjoyed the granola it was so crunchy and sweet! I’m sure a bore…for my pot of tea I just ordered English Breakfast because I’m not really familiar with all the different types of tea they had to offer ~

Lemon and Blueberry scone

But I have to give my hand down to the lemon and blueberry scone! It was probably the most amazing scone I have had for a long long time. I don’t know if it’s because I am a picky scone eater…but I usually find scones to be either too dry or a mouthful of baking soda! But the scones at Alice Tea Cup were P-E-R-F-E-C-T! I was so obsessed with these scones that I bought the Alice Tea Cup cook book ~ you can find it on Amazon for approximately $16 USD. Source: AmazonI was too full if not I would’ve tried all the other goodies they had to offer!

Scones in various flavours - One for $3.5USD

I WANT the Red Velvet cupcake >_<

If you like tea, scones and cake – Alice Tea Cup is a MUST GO when visiting New York City!

Alice's Tea Cup Chapter I on Urbanspoon

They also have 2 more stores Alice Tea Cup Chapter 2 and 3 🙂

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