Wattleseed scones

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Homemade wattleseed scones, soft and delicious!
Homemade wattleseed scones, soft and delicious!

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:

Wattleseed scones

1 egg
150ml cream
½ cup milk
2 tbsp plain yoghurt
1 tsp vanilla essence
2½ cups self-raising flour (add more if needed, if the mix is too wet and sticky)
3 tsp ground wattleseeds
2 tbsp sugar
1 tsp baking powder

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.)

 

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One thought on “Wattleseed scones

    Tara | Bush Food Blog said:
    April 14, 2016 at 9:45 pm

    Looks delicious! Love the rich flavour of wattleseed.

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