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!




  • 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.

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