SCONES WITH INDIGENOUS SPICES

Ingredients

3 cups self raising flour (100g for dusting)

100g unsalted butter (at room temperature)

1 1/2 cups (375g) milk

1 tbspn ground wattleseed

Lemon myrtle jam, to serve

Method

Preheat the oven to 180 degrees and dust a 20cm baking tray with flour.

Mix the flour and butter in a bowl until well combined. Add milk and wattleseed, mix to make a sticky dough.

Dust a clean work surface with some flour and knead the dough until it is soft in texture, being careful not to overwork it.

With a rolling pin, roll out dough to a 4cm thickness. Use a round biscuit cutter to cut out 9 scones (if you don't have a cutter, use a measuring cup or thin glass like a wine glass). Place the scones on tray and bake for 20-25 minutes.

Serve warm or cold, traditionally with jam and cream.