Scone recipe from Jason Camillo, Executive Chef, at the Grand Hyatt Melbourne.
Leading the culinary team in Collins Kitchen is Jason Camillo, 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.
Sharing Grand Hyatt Melbourne’s philosophy of sustainability and collaborating with local suppliers, community has always been a part of Jason’s work and it encourages him to create locally inspired dishes. Jason’s personable nature and valuable experience lends itself perfectly to the dynamic and innovative dining experience of Collins Kitchen.
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.