Wattleseed Scones
When I was young, the oldies would spend the whole day yarning, and they couldn’t go very long without a fresh cup of tea. It was the youngster’s job to be constantly making cups of tea – and you better make it right! Even though it was just plain old black tea, it had to be made perfectly. While the adults would often eat Scotch Finger or Monte Carlo biscuits dunked in their brew, I would have been crowned best kid if I’d served some of these wattleseed scones. Yum, get in my belly! Wattleseed is great for baking and has that beautiful nutty flavour and cocoa colour that works so well in these simple scones.
Makes 12–14 scones.
Ingredients 9
Strawberry Gum Cream
500 g thick cream (double cream, heavy cream)
1 tsp ground strawberry gum
60 g icing sugar, confectioners’
Wattleseed Scones
450 g self-raising flour, plus extra for dusting
100 g butter, at room temperature
375 ml milk
1 tbsp wattleseed, ground
To Serve
Strawberry Gum Cream
jam (lemon myrtle jam)
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Method 9
Strawberry Gum Cream
In a large bowl, mix the , and together using a hand-held mixer (or use a stand mixer) and whip until thickened. Be careful not to overmix; this should only take 2 minutes using a machine mixer.
Wattleseed Scones
Preheat the oven to 180°C (360°F) and dust a baking tray with .
Mix the and in a bowl until well combined.
Add the and and mix with the and to make a sticky dough.
Dust a clean work surface with some and knead the dough until it is soft in texture, being careful not to overwork it.
With a rolling pin, roll out the dough to a 5 cm (2 in) thickness.
Use a round biscuit cutter to cut out scones (if you don’t have a cutter, use a measuring cup or thin glass, like a wine glass).
Place on the tray and bake for 20–25 minutes.
Serve with and lemon myrtle jam.
Mabu Mabu's tips
The Strawberry Gum Cream is a nice easy cream that you can add to fresh fruit for a different kind of flavour. The strawberry gum shows you how cool and tasty a leaf can really be. Serve on scones, with sweet dampers, fruit and cakes, or on top of a pavlova.
