Wattleseed Scones With Riberry Jam
This Aussie twist on your favourite scones recipe will add a deliciously nutty flavour.
Perfect for a cold winter’s day!
Makes 12 Scones
2 cups Self Raising Flour
30 grams Butter
Pinch of Salt
30 grams Australian Superfood Co Wattleseed
3/4 cup of milk (you can add more if needed)
Pre-heat oven to 200 degrees
Prepare a floured surface and lightly dust an oven tray with flour
Sift flour and salt and Wattleseed into a bowl.
Add butter and gently mix together with a fork
Add milk and mix until mixture becomes a soft dough. You can add more milk or water if the dough mix isn’t soft enough
Place on floured surface and knead slightly
Once the dough is approx. 20cm thick, use a cutter or your hands to cut 5cm rounds in the dough
Glaze with a little extra milk before placing on oven tray and in the oven
Bake for 20 mins
Serve with Riberry Jam (recipe below) and freshly whipped cream
40 g packet of Australian Superfood Co freeze dried Riberry
2 apples 🍏
2 1/2 cups of castor sugar
250 ml water
1 lemon, juiced 🍋
Place all the ingredients into a pot, slowly bring to the boil, reduce and simmer for 45 minutes.