A tray of golden scones with one sliced in half and topped with cream and jam

Wattleseed scones

Name: Wattleseed scones
Total time: 50 min
Yield: Makes 12-14 scones
Ingredients: 450g self-raising flour plus extra for dusting; 100g salted butter softened; 375ml whole milk or nut milk; 1 tbsp ground wattleseed; cream and jam or golden syrup butter to serve (see method, below)

Nornie Bero

Published: January 14, 2022 at 10:03 AM

Save recipe

Makes 12-14 scones

Easy

Total time: 50 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Wattleseed has a hazelnut-like taste and thickening ability similar to ground almonds – serve the scones with golden syrup butter or cream as part of an indulgent afternoon tea

Skip to ingredients

Alternatives

Complete the dish

This wattleseed scones recipe comes from Nornie Bero's book, Mabu Mabu (£22, Hardie Grant).

Recipe author Nornie Bero says: Wattleseed is a native seed to the Australian Torres Strait Islands and one of my must-have staples because it’s got both a savoury and sweet side. It works well in damper bread, hot chocolate, waffles or pavlova, or you can use it in a massaman curry paste just as easily. It has a hazelnut-like taste and thickening ability that reminds me of ground almonds.

Wattleseed comes in different colours, but the darker the better. You should always roast the seeds to release the flavour. A powdered grind is best, and you can also use wattleseed like poppy seeds in baking. Buy online from spicemountain.co.uk.

This is a recipe that Nornie shared as part of her guide to Torres Strait cuisine. Check it out to learn about the diverse multicultural dishes and ingredients from these islands, including namas and semur chicken.

Ingredients

Nutrition

450g self-raising flour

plus extra for dusting
100g salted butter

softened
375ml whole milk or nut milk
1 tbsp ground wattleseed
cream and jam or golden syrup butter

to serve (see method, below)

Nutrition: per serving

kcal190
fat7.6g
saturates4.5g
carbs25.6g
sugars1.4g
fibre1.3g
protein4.2g
salt0.4g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4 and dust a baking tray with flour. Rub the butter into the flour in a bowl until well combined. Add the milk and wattleseed, and mix with the flour and butter mixture to make a sticky dough.
step 2

Dust a clean worksurface with some flour and knead the dough until it is soft, being careful not to overwork it. Using a rolling pin, roll out the dough to a 5cm thickness.
step 3

Use a round biscuit cutter to stamp out scones (if you don’t have a cutter, use a measuring cup or thin glass, like a wine glass). Put on the tray and bake for 20-25 minutes or until lightly golden.
step 4

Serve with cream and jam, or make a golden syrup butter by mixing 2 tbsp of softened butter with 1 tbsp of golden syrup.

This wattleseed scones recipe is an extract from Mabu Mabu by Nornie Bero (£22, Hardie Grant). Photographs by Armelle Habib.

Try more afternoon tea recipes

Authors

Nornie Bero

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue