Wattleseed scones
Wattleseed is a native seed 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 a 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. 50 MINUTES | MAKES 12 14 SCONES | EASY
self-raising flour 450g, plus extra for dusting
salted butter 100g, softened whole milk or nut milk 375ml
ground wattleseed 1 tbsp cream and jam or golden syrup butter to serve
(see method, below)
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.
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.
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.
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.
PER SCONE (14) 190 kcals | fat 7.6G saturates 4.5G | carbs 25.6G | sugars 1.4G fibre 1.3G | protein 4.2G | salt 0.4G