WATTLESEED SCONES.... with lemon myrtle cream

3 cups self raising flour

1 tablespoon sugar

1/2 teaspoon salt

90 grams butter, cold (6 tablespoons)

1 tablespoon ground wattleseed

3/4 - 1 cup milk

1 egg

preheat oven to 200 c.(180 c fan forced)  350 f. line a baking tray with baking paper.

mix 3/4 cup milk and the egg together. put aside.

in a large bowl, add the flour, sugar and salt. stir to combine.

rub the butter into the flour until resembling fine bread crumbs.

stir in the wattleseed then the milk/egg mix. if the dough is a bit dry, add some more milk.

tip the dough onto a well floured board and knead afew times. flatten out to 2 - 3 cm thick. cut out scones with a scone cutter.

shape the left over dough and cut again.

place scones on tray, brush with a little milk and cook for approx.15 - 20 minutes or until golden.

serve warm or cold with jam and lemon myrtle cream.

LEMON MYRTLE CREAM

600 mls thickened cream'

1 tablespoon ground lemon myrtle

icing sugar to taste

2 teaspoons lemon extract

in a large bowl, using an electric mixer, beat all together until thick.

* I used native rosella jam.

WATTLESEED

Wattleseed is a nutritious roasted grain (acacia seeds) which boasts an amazing coffee, chocolate, hazelnut flavour which can be used in both savory and sweet dishes. Edible wattleseed comes from a small number of acacia tree.

LEMON MYRTLE

Lemon myrtle is used in a variety of sweet and savoury dishes. The milled leaves are often used to impart a distinctively clean and crisp citrus flavour in teas, drinks, syrups, glazes, cakes, biscuits, dressings, mayonnaises, sauces and ice creams.

ROSELLA JAM

Rosella is a type of hibiscus (Hibiscus sabdariffa) that has a fleshy seed casing that tastes like a tart combination of raspberries and plums. 

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