Wild Honey Afternoon Tea

Wild Honey Afternoon Tea


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.

$19++ per person*
Available from 3pm – 6pm Weekdays Only (not available weekends)

See below for detAils

Introducing the Wild Honey Afternoon Tea


3pm – 6pm
$19.00++ per person*

Trio of Scones
Plain (2), Cranberry (1)
with house churned honeycomb butter, homemade Devonshire cream & signature homemade preserves
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 Weekdays only (not available weekends)
Mandarin Gallery
Available 3pm – 6pm Weekdays only (not available weekends)

*Wild Honey Pavillion KL – 22 MRY

Reservations recommended
Click here to reserve your table now


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



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


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

Makes about 8 Scones

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

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.

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

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

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


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