Quong Tart scones
- 450g (2 2/3 cups) plain flour
- 1 tablespoon baking powder
- 60g butter, cut into small pieces
- 1 egg
- 1 tablespoon caster sugar
- 200ml milk
Quong Tart's Tearooms were famous Sydney institutions in the 1890s, in the Royal Arcade, King Street and the flagship 'Elite tearoom' in the Queen Victoria Market, now the QVB. Although there was an extensive refreshments menu, the tearooms were best known for serving tea with hot, buttered scones. The 'Quong Tart scones' recipe was first published in The Goulburn cookery book in 1904, referencing his childhood connections with Braidwood, in the Goulburn district. These are not the puffy scones that we are used to today but the egg gives them a lovely rich flavour.
Makes about 8
|Preheat the oven to 250ºC (220ºC fan-forced). Sift the flour, baking powder and a pinch of salt into a large bowl. Rub the butter into the flour until it is fully incorporated into the mixture.
Using a wire whisk or electric beaters, beat the egg and sugar together until the sugar has dissolves. Whisk in the milk. Pour into the dry ingredients and mix into a soft, smooth dough, adding 1 tablespoon of water or milk if the mixture is dry. Knead lightly, being careful not to overwork the dough.
Sprinkle a board with a light dusting of sugar and roll out the dough to about a 1.5-cm thickness. Cut the dough into rounds or squares, place on a lined baking tray and bake for 10–12 minutes, until golden and risen.
Quong Tart's scones were served warm, with butter. You can substitute with jam and cream if you prefer.
|Cook's tip: it seems a high setting but the oven must be very hot or the scones may not rise sufficiently.