Ingredients
- 2 cups plain flour.
- 1 tablespoon baking powder.
- 1/2 teaspoon sea salt.
- 2 teaspoons cinnamon, ground.
- 80 g butter, cold, cut into cubes.
- 1 tablespoon rice malt syrup (optional).
- 1/2 cup macadamias.
- 1/4 cup full-fat milk.
- 3/4 cups full-fat cream.
- 1 cup blueberries, to serve.
Lemon Myrtle Cream
- 200 ml full-fat cream, whipped.
- 2 teaspoons lemon myrtle, dried.
Directions
- 1. Preheat oven to 180°C/350°F/Gas Mark 4 and line a large baking tray with baking paper.
2. Sift flour, baking powder, salt and cinnamon into a medium bowl. Add in cubed butter and rice malt syrup. Using your fingers, smash the butter with the flour by rubbing in between your fingers until the mixture resembles a coarse meal. Add in macadamias and toss to combine, then stir in the milk and cream to form a soft dough.
3. Turn onto a lightly floured surface and pat into a large circle, about 3cm thick. Cut into 10 wedges and sprinkle with extra macadamias.
4. Arrange on a lined baking tray and place into the oven for 20 minutes or until puffed and golden.
5. Meanwhile, prepare Lemon Myrtle Cream by combining all ingredients in a small bowl.
6. Serve scones with a dollop of Lemon Myrtle Cream and fresh blueberries.
Note
Pump up your scones! Throw in some frozen berries or chopped dark chocolate with the macadamias!
This dish sings of Australia! Using Aussie macadamias and lemon myrtle, these crunchy scones are perfect served with a hot cuppa.
Ingredients
- 2 cups plain flour.
- 1 tablespoon baking powder.
- 1/2 teaspoon sea salt.
- 2 teaspoons cinnamon, ground.
- 80 g butter, cold, cut into cubes.
- 1 tablespoon rice malt syrup (optional).
- 1/2 cup macadamias.
- 1/4 cup full-fat milk.
- 3/4 cups full-fat cream.
- 1 cup blueberries, to serve.
Lemon Myrtle Cream
- 200 ml full-fat cream, whipped.
- 2 teaspoons lemon myrtle, dried.
Directions
- 1. Preheat oven to 180°C/350°F/Gas Mark 4 and line a large baking tray with baking paper.
2. Sift flour, baking powder, salt and cinnamon into a medium bowl. Add in cubed butter and rice malt syrup. Using your fingers, smash the butter with the flour by rubbing in between your fingers until the mixture resembles a coarse meal. Add in macadamias and toss to combine, then stir in the milk and cream to form a soft dough.
3. Turn onto a lightly floured surface and pat into a large circle, about 3cm thick. Cut into 10 wedges and sprinkle with extra macadamias.
4. Arrange on a lined baking tray and place into the oven for 20 minutes or until puffed and golden.
5. Meanwhile, prepare Lemon Myrtle Cream by combining all ingredients in a small bowl.
6. Serve scones with a dollop of Lemon Myrtle Cream and fresh blueberries.
Note
Pump up your scones! Throw in some frozen berries or chopped dark chocolate with the macadamias!