Wattleseed scones with Kakadu Plum Jam

wattleseed scones

An Australian twist on a classic recipe. Wattleseed roasted and ground, adds a delicious nutty finish to the classic scone.


  • 3 cups (450g) self-raising flour, plus extra 100g for dusting
  • 100g unsalted butter, at room temperature
  • 11/2 cups (375ml) milk, or nut milk
  • 1 tbs ground wattleseed
  • Kakadu Plum jam, to serve


  • 500ml thickened cream
  • 1 tbs ground strawberry gum
  • 1/2 cup (60g) pure icing sugar


1. Preheat the oven to 180°C and dust a 20cm baking tray with flour.

2. Mix the flour and butter in a bowl until well combined. Add milk and wattleseed and mix to make a sticky dough.

3. Dust a clean work surface with some flour and knead the dough until it is soft in texture, being careful not to overwork it.

4. With a rolling pin, roll out the dough to a 4cm thickness. Use a round biscuit cutter to cut out 9 scones (if you don’t have a cutter, use a measuring cup or thin glass, like a wine glass). Place the scones on the tray and bake for 20-25 minutes.

5. Meanwhile, make the strawberry gum cream. Place all ingredients in a large bowl and mix together using a hand-held mixer (or a stand mixer) and whip until thickened.

6. Be careful not to over-mix; this should only take 2 minutes using a stand mixer.

7. Serve scones with strawberry gum cream and kakadu plum jam.

Original recipe by Nornie Bero from Mabu Mabu


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