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16 June 2021

Classic scones by CakeBoi boss Reece Hignell

A crowd-pleaser to say the least, this speedy and delightful scone recipe by Founder of CakeBoi and MasterChef Australia fan favourite Reece Hignell will have your guests begging for more.

Reece Hignell graced our screens on Australian MasterChef season five and twelve, Back To Win. Reece took Australia by storm with his witty commentary, zesty lemon tarts and remarkable culinary skills inspired by his beloved grandma. 

Since then, Reece has opening his flagship store CakeBoi in Newcastle, NSW drawing crowds and lines out the door, and now you get to try his scones! 


"Using good quality ingredients turns your scones from dense into pillows of joy."


Reece Hignell’s Scone Recipe: 


3 cups self raising flour
1 cup fresh good quality cream
1 cup lemonade
1 tsp vanilla essence


Preheat oven to 200C

Sift self-raising flour into a large mixing bowl. In a separate bowl mix together the cream, lemonade and vanilla essence then, pour over the sifted flour. Using a butter knife, mix the ingredients until the scone dough comes together then turn out on to a lightly floured workbench then very lightly knead the dough for about 2/3 turns or until it just comes together.

Roll dough into a large 3cm thick round then using a 5cm ring cutter, cut out scones (should make approximately 10 to 12 scones).

Place scones onto a baking tray just touching on each side then into the oven for 15 minutes or until golden.

Serve with the best quality cream and some of your favourite jam.


Serve your scones with the best quality cream and some of your favourite jam.

Image: @reecehignell

Reece Wears:

Reece rocks an Ace Bib Apron in Swedish Blue with our Herringbone Strap in Soft Pink. The overall look comes together with custom logo embriodery featuring his CakeBoi logo.