Freshly Baked Scone Recipe

Freshly baked scones at the Grand Hyatt MelbourneFreshly baked scones at the Grand Hyatt Melbourne
Freshly baked sconesSconesHigh Tea at the Grand Hyatt MelbourneFreshly baked scones
Menu item
Serves 20 - 24 scones
Prep time
Cook Time

Freshly baked scone recipe from Executive Chef, Jason Camillo.

Jason Camillo, Executive Chef
Jason Camillo, Executive Chef

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. Jason is currently the Executive Chef, at the RACV in Melbourne.


Discover more scone recipes in the High Tea Society Recipe Collection.



  • 775 Grams
    plain flour
  • 40 Grams
    baking powder
  • 40 Grams
  • 10 Grams
  • 140 Grams
  • 540 Millilitres


  1. Combine all dry ingredients and rub butter into flour to form crumbs.

  2. 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).

  3. Roll out to 5cm thick and cut out with a round pastry cutter.

  4. Any excess dough can be rerolled and more scones can be cut.

  5. Brush with egg wash and bake in preheated oven 210°C for 18 minutes or till golden brown.

  6. Serve immediately with local or homemade jams and whipped cream.