logo

Wild Honey Afternoon Tea

Wild Honey Afternoon Tea

afternoon-tea-header

Indulge in a little taste of a classic afternoon tea with our trio of freshly baked date, plain and cranberry scones with clotted cream, French butter and our own homemade preserves.

$15++ per person*
Available from 3rd April – 3pm to 6pm
See below for detils

Introducing the Wild Honey Afternoon Tea

 

3pm – 6pm $15.00++ per person*

Trio of Scones
Plain, Date & Cranberry
with homemade preserves, French butter & clotted cream
Or
Any Dessert

With your choice of
TWG Select Teas, Common Man Coffee or Paris Hot Chocolate

Ruffino Blanc Prosecco, Italy
Glass + $12.00++
Free Flow + $48.00++

Scotts Square
Available 3pm – 6pm Everyday including weekends
Mandarin Gallery
Available 3pm – 6pm Monday – Friday only

*Wild Honey Pavillion KL – 22 MRY

Reservations recommended
Click here to reserve your table now


brunch-bubbles

Nothing goes better together than Brunch or Afternoon Tea & a glass to two of crisp, chilled Prosecco

afternoon-tea4

free-flow-tea

90 minutes
$48.00++ per person


Scotts Square
Available 3pm – 6pm everyday including weekends

Mandarin Gallery
Available 3pm – 6pm Monday – Friday only


The most beautiful breakfasts in the world
Now from 8am*

*Scotts Square only

Wild Honey

Wild Honey Scotts Square is opening its doors even earlier

Starting 7th April everyday including weekends

Reservations now open


Wild Honey Recipes

Date Scones

afternoon-tea4

Prep Time: 10 minutes
Cooking Time: 18 minutes
Skill Level: Easy/Medium

Makes about 8 Scones

INGREDIENTS
320 g Self raising flour
Pinch of Sea Salt
80 g Unsalted Butter
25 ml Whole Milk
165 g Yogurt
50 g Caster Sugar
80 g Dried Dates cut into small pieces
35 g Unsalted butter cut into small pieces
Egg Wash
1 Egg
10ml Milk

PREPARATION
Sift the flour & salt together then rub the cold butter in until crumbly and evenly combined. Add in milk, yoghurt, sugar & chopped dates and mix until soft dough forms. Turn out onto a well floured surface and knead until smooth (about 2 – 3 minutes). If the dough is sticky, add a dusting of flour.

METHOD
Roll the dough with a floured rolling pin to 2cm deep. Cut scones with a floured #7 cutter by pressing down without twisting so you get a clean round shape with the middle slightly higher than the sides.

Place on baking paper lined oven tray and brush tops lightly with egg wash.

Scatter lightly with sugar if desired.

Bake at 140 deg C for 18 minutes or until brown on top & cooked inside.

Serve fresh from oven or room temperature with good quality cold butter, creme fraiche, whipped or clotted cream & your favourite jams.

For something a little different try the whipped maple butter below.


Whipped Maple Butter

INGREDIENTS
250 gr Good quality unsalted butter
80 ml Pure Canadian Maple Syrup
1 tsp Cinnamon Powder
1 Vanilla Bean

METHOD
Cut the vanilla bean lengthways and scrape out the vanilla seeds.

Using an electric beater beat the butter and sea salt until it changes color and becomes pale.

Slowly add in the maple syrup, vanilla & cinnamon until well combined.

Spread on warm scones or refrigerate until needed.

Keep in ceramic or glass jar for one week.

Do not freeze.

Click here to print the recipes

afternoon-tea1

Leave a reply

Your email address will not be published. Required fields are marked *