Aussie Macadamia Scones + Lemon Myrtle Cream Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups plain flour.
•1 tablespoon baking powder.
•1/2 teaspoon sea salt.
•2 teaspoons cinnamon, ground.
•80 g butter, cold, cut into cubes.
•1 tablespoon rice malt syrup (optional).
•1/2 cup macadamias.
•1/4 cup full-fat milk.
•3/4 cups full-fat cream.
•1 cup blueberries, to serve.
Lemon Myrtle Cream
•200 ml full-fat cream, whipped.
•2 teaspoons lemon myrtle, dried.
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Directions: |
Directions:1. Preheat oven to 180°C/350°F/Gas Mark 4 and line a large baking tray with baking paper.
2. Sift flour, baking powder, salt and cinnamon into a medium bowl. Add in cubed butter and rice malt syrup. Using your fingers, smash the butter with the flour by rubbing in between your fingers until the mixture resembles a coarse meal. Add in macadamias and toss to combine, then stir in the milk and cream to form a soft dough.
3. Turn onto a lightly floured surface and pat into a large circle, about 3cm thick. Cut into 10 wedges and sprinkle with extra macadamias.
4. Arrange on a lined baking tray and place into the oven for 20 minutes or until puffed and golden.
5. Meanwhile, prepare Lemon Myrtle Cream by combining all ingredients in a small bowl.
6. Serve scones with a dollop of Lemon Myrtle Cream and fresh blueberries.
Note
Pump up your scones! Throw in some frozen berries or chopped dark chocolate with the macadamias! |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:40 Minutes |
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