Virtual scone-making class and afternoon tea

Spring Harvest Online Edition

Set the table with your finest crockery and warm the pot – we’re going to make a batch of scones and sit down together for afternoon tea. Virtually.

Led by food writer and scone recipe collector Barbara Sweeney, we’ll provide tuition and share the secrets to making great scones live from the kitchen at Vaucluse House. Recipes will be provided in advance, giving you ample time to assemble the ingredients so you can cook in tandem with the scone-making A-team in the comfort of your own kitchen.

We’ll make and bake scones, talk about ingredients and method, and then sit down to enjoy a scone with jam and cream and a cup of tea. Together.

Presented in partnership with Food & Words.


Barbara Sweeney

Food Writer and Talks Host

Barbara writes about food for the Sydney Morning Herald and is regional editor of The Sydney Morning Herald Good Food Guide. She is also a columnist and feature writer for Country Style magazine, writing about encounters with curious piglets, beekeepers and pineapple growers. In 2012 Barbara staged the inaugural Food and Words food writers’ festival in Sydney, an event where food writers talk about books that matter and writers contemplate food.

More about Barbara


We have emailed information about this class to all of those people booked in. If you haven’t received this email please check your junk mail first before calling Vaucluse House (open 10am-4pm) on 02 9388 7922 and quote your order number.

This class is delivered online using the Zoom video conferencing platform. To participate, you will require a computer, tablet or mobile device with Zoom installed (

After registering, you will receive an email confirming your registration was successful. A separate Zoom link email will be sent to you on the day of the event approximately 2 hours prior, which you will be able to click on to participate in the talk when it commences.

Bookings essential


Members enjoy a 20% discount on event tickets

This event is suitable for ages 15+

When & Where

Sunday 25 October 2020 2PM–3PM

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