Wattleseed Scones With Riberry Jam

Scones

• Pre-heat oven to 200°C
• 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 and freshly whipped cream

Riberry Jam

• Place all the ingredients into a pot, slowly bring to the boil, reduce and simmer for 45 minutes.