They do things a little differently at the new voco Hotel in Surfers Paradise and their decadent Gold Coast high tea is no exception.

It’s perfect for everything from a well-deserved indulgence to celebrations such as baby showers and birthday. Let’s not forget their Mother’s Day High Tea either because mum certainly won’t.

With a team of eager pastry chefs in the kitchen, the voco high tea is a triumph of freshly baked goodness.  The flavours are intense and the presentation superb.

It is indeed a wow moment when it all arrives on the coffee table in Social House, the casually-themed eating area that serves a multitude of purposes.  Guests tuck into a wide selection of sandwiches and canapes, sweet treats and savoury bites.

It’s all glorious, but I particularly loved their freshly baked scones with house-made raspberry jam and voco’s Executive Pastry Chef Grant Turner kindly gave me the recipes. Head straight to the kitchen with these easy taste bud pleasers and invite plenty of folk to share the results or you will eat them all yourself!

If you’d like an exquisite high tea in Brisbane instead, try the Height of High Tea for a traditional twist.

voco high tea scones and raspberry conserve

High Tea Raspberry Conserve 


  • 300g raspberries
  • 280g caster sugar
  • 20g caster sugar
  • 12g pectin
  • 1 lemon


  • In a heavy based pot, heat the raspberries over low heat until warm.
  • In a second pot, place 280g caster sugar and a little water to combine and place over high heat. Bring to the boil and cook to 115 degrees (you may need a thermometer to measure this)
  • Dry mix 20g of caster sugar and pectin in a bowl and stir through warming raspberries
  • Taking care, once boiled sugar has reached its temperature, slowly pour into the raspberries. Stir through to combine and continue to stir until it reached the boil, cooking and stirring for a minute or so. 
  • Squeeze through a lemon, discarding the pips, then pour into a jam jar and seal with a lid.

Buttermilk Scones

*Makes approx. 10


  • 400g self-raising flour
  • 50g caster sugar
  • 50g soft unsalted butter
  • 2 free range eggs
  • 50ml full cream milk
  • 50ml buttermilk
  • 100ml pure cream
  • splash of vanilla


  • Put together flour, caster sugar and butter In a bowl. Rub together with your fingertips until the butter is completely incorporated into the flour.
  • Add all at once, eggs, milk, buttermilk, cream and vanilla. Mix until just combined but be careful not to overmix!
  • Roll out on a floured surface about an inch thick. Cut out your preferred size and carefully brush the top with a mixed egg yolk and a dash of cream. Allow to rest for about 20 minutes and bake in a low oven, 150 degrees or 145 fan-forced for about 12 minutes.    
  • Add your favourite flavours such as sultana, apple and chocolate too!

(I particularly like adding 100gms of white chocolate for a rich, velvety texture.)

High Tea at voco Gold Coast

This contemporary high tea is chunky enough to fill you right up.  It comes in three versions, a High Tea for $34, a Sparkling High Tea for $43 and an Indulgent High Tea for $54. 

Served in voco’s Social House, it is available from 11 am to 4 pm daily and bookings 24 hours before are recommended.  Call (07) 5588 8400 to book.

You will find the hotel at 31 Hamilton Avenue, Surfers Paradise.

What’s it like to stay here?  Read my hotel review on voco Gold Coast

More scone recipes

I’m a bit of a scone addict and have spent many hours perfecting my technique.  If you’d like some great tips and unusual scone recipes take a look at how to bake the perfect scone.

There are recipes for smoked pumpkin scones, lavender scones and gluten-free lemon curd scones.

Do you have any foolproof tips to add?  Please leave them in the comments section!


Eat, drink and be Kerry stayed as a guest of voco Hotel.