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
STRAWBERRY GUM CREAM
- 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