Scone recipe from Executive Chef, Jason Camillo.
Jason Camillo is an award-winning Executive Chef. Growing up in one of Australia’s iconic food and wine regions, the Barossa Valley, Jason began his culinary career with Hyatt Hotels & Resorts as an apprentice in 1994, setting the foundation for an impressive career, and has since worked with a variety of premium establishments across Australia.
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Combine all dry ingredients and rub butter into flour to form crumbs.
Slowly add milk and bring together to just form a dough (do not over mix as this will make the scones tough and not rise as well).
Roll out to 5cm thick and cut out with a round pastry cutter.
Any excess dough can be rerolled and more scones can be cut.
Brush with egg wash and bake in preheated oven 210°C for 18 minutes or till golden brown.
Serve immediately with local or homemade jams and whipped cream.