A Collection of Classic Bakes by Reece Hignell

First discovered on MasterChef Australia, Newcastle’s favourite baker, Reece Hignell, blew judges away with his heirloom family desserts before opening his own bakery, Cakeboi, in Hamilton. Now you can try your hand on his iconic tarts, scones and sponges.

Rediscover old favourites or create new traditions. Full of classic desserts and streamlined techniques, this is a book for long-time fans and traditional bakers alike.

Cakeboi by Reece Hignell, Page Street Publishing, RRP $36.99, photography by Lisa Brimble

Nan’s Pumpkin Scones with Whipped Maple Butter (makes 8 scones)

How do you make scones even better? Easy, add pumpkin. Pumpkin is something I use a lot in baking. It has a beautiful sweet savory flavor.

In this recipe, it enhances the simplicity of traditional scones by taking you to another delicious dimension of delight. Dab whipped maple butter on this delectable dish to add extra elegance. Go from a drab brunch to a fab long lunch, as these treats are key to perfecting morning tea!

½ cup (120 g) butter, at room temperature
½ cup (110 g) caster sugar
2 eggs, at room temperature
½ cup (120 g) pureed cooked pumpkin
3 cups (375 g) self-rising flour
Whipped Maple Butter
⅔ cup (150 g) butter
⅓ cup (80 ml) maple syrup
Pinch of salt


  • For the scones, use a large mixing bowl and beat the butter and sugar with an electric mixer until light and pale. Add the eggs one at a time and beat until each egg is fully incorporated. Now stir in the pumpkin, then sift in the self-rising flour. Switch to a butterknife and mix the ingredients with it until the scone dough comes together (see Tip). Turn out the dough onto a lightly floured work surface, then very lightly knead the dough for about two or three turns, or until it just comes together.
  • Roll the dough into an even thickness of about 2 inches (5 cm). To shape the scones, use a 2-inch (5-cm) ring cutter. Ensure you dip the cutter into flour each time you shape a scone to keep the dough from sticking.
  • Position the scones on a baking tray so that they are just touching each other. Now put them into the oven for 15 minutes, or until they are golden.
  • Whilst the scones are baking, make the whipped maple butter. In a large mixing bowl, beat the butter with an electric mixer on a medium-high speed until it is light and fluffy. Add the maple syrup and salt, and beat again on a medium-high speed until well combined.
  • Serve the whipped maple butter with the warm scones fresh out of the oven.

Tip: When making scones it is best to work the dough with a butter knife rather than a spoon. This will prevent the dough from being overworked as the knife cuts through the flour whilst combining the ingredients.

Find more recipes from Cakeboi in our Summer Edition of Hunter & Coastal Lifestyle Magazine or subscribe here.