I recently ordered a bunch of “bush food” ingredients from Wild Hibiscus Flower Co, including ground wattleseed, ground mountain pepper, whole native pepperseeds, and whole bush tomatoes.
So with Australia Day last week, I had a hankering to use some of these wonderful native ingredients. Wattleseed scones were the first thing to come to mind.
These are a ‘classic’ bush tucker item, and I’ve heard them mentioned often. They’re also listed on the menus of many restaurants and catering companies.
But how hard was it to find a recipe! I looked through all my native food cookbooks, and spent 45mins searching on Google. I finally found a recipe buried in the middle of a Northern Rivers Landcare PDF.
I ended up varying it a bit, so here’s my version, to help others more easily find a recipe:
½ cup milk
2 tbsp plain yoghurt
Mix together the wet ingredients. Add the dry ingredients, and mix, making sure you don’t overwork the batter.
Spread into a 2cm thick layer, and use cookie cutters to cut out circular scones. Place these side-by-side on a non-stick baking dish, and bake for 10-15mins in a 190°C oven, until brown.
(How were they? Delicious! The wattleseed has a distinctive flavour, almost like coffee, and we had the scones with homemade rosella jam and strawberry jam.)