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Tea & Scones …

tea & scones …

So I was out on my Saturday morning wander in search for a coffee (and as it turns out a Salted Caramel Donut….) and I found this gorgeous serving tray in the Belgrave Emporium.  The Emporium is a fab little market store which stocks a wide variety of collectables and artisan made products, including home-wears, vintage clothing, jewellery & everything in between.

I pop in regularly just to see if there’s anything that may need a new home at my place.

This weekend it was this stunning tray that caught my eye. Up-cycled from a plain wooden serving tray the artist has recreated it into a beautiful centrepiece with a lick of paint and an intricate transfer. I would love to be able to tell you who made it, but unfortunately there is no branding or card on the item so I have no idea.

Once I made it home, it became abundantly clear that the best thing to make my new tray fit in was to cover it with tea and scones. I decided on scones mainly because my cupboards contents consisted of some flour and some milk and some butter and some cheese..and that was it. Cheesey scones it is!

Mainly a success- a little flat maybe (I possibly wouldn’t make it onto The Great British Bakeoff with that effort) but they were pretty tasty and they looked just as I imagined on the tray! Just waiting for the Queen to drop by now…..

Cheesy Scones and Tea img_0501 img_0497

Gorgeous blue serving tray from the Belgrave Emporium, 1662 Burwood Highway, Belgrave VIC


  • 3 cups plain flour
  • 6 teaspoons baking powder
  • 1/2 teaspoon (more like a decent shake) of Cayenne Pepper
  • 50g butter
  • 1 1/4 cups milk (I used a mix of Soy and Almond Milk)
  • 1/2 cup grated cheese

Sift the dry ingredients together and cut in the butter until it resembles soft breadcrumbs. Add grated cheese. Add the milk and quickly mix together using a knife. Gently knead it once combined and then put out onto a floured baking tray and cut into 12 equal squares. Move them a couple of cms apart and brush with milk then add grated cheese on top. Bake 10-15 minutes at 220 degrees or until golden brown on top.

Eat the crispy cheesy bits that have fallen off the scones straight away so that no-one else gets a chance. Serve while warm, on a fancy serving tray, with loads of butter.




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