Freshly Baked Scone Recipe
Freshly baked scone recipe from the Grand Hyatt Melbourne.
Beverly Fu is Pastry Chef truly passionate about anything sweet, leading her extremely creative pastry team in catering for the guests in Collins Kitchen, Grand Hyatt Melbourne’s award-winning restaurant. Beverly debuted her career at Grand Hyatt Melbourne in 2013 as a pastry cook and over the years, has successfully progressed into her current role of Pastry Chef.
Discover more scone recipes in the High Tea Society Recipe Collection.
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.