Wattleseed and Sour Cream (No Fail) Scones for Devonshire Tea

Sometimes its nice to drag out the family china and have some proper afternoon Devonshire Tea.


I know , I know ! – life is so busy and who’s got time to be having a lazy, indugent afternoon of Devonshire tea !  Meeeeee I cry! The lovely, still warm and blue sky autumn afternoons have lulled me into a rather relaxed state and afternoon tea seems like just the thing to do to extend the time sitting in our sun drenched courtyard.

My Mother gave me her lovely fine bone china tea set and it seems such a waste not to use it occasionally.

My Grandmother was a Scot and she was one fantastic scone maker – both sweet and savoury. I will never forget her potato scones -but that’s another recipe 🙂 Nan did teach me how to make scones and the six lessons I learned from her and have always followed are 1) always rub , with your fingers, the butter completely through the flour until it forms a ‘breadcumb’ look, 2) always cut the other ingredients into the flour and butter mix with a knife – never a spoon 3) don’t over mix the dough – just use the knife to pull it together and that’s it , 4) don’t roll the dough – always use your hands to gently pat the dough (which will be a little sticky anyway) on a lightly floured surface to  5) always use a cutter to cut the scones – a knife will pull at the dough and tear it and they won’t rise properly and last , but by no means least 6) butt your scones up to each other on the baking tray. If they are all cosy together and their sides are meeting, the scones will raise up during cooking – not out. So with those words of wisdom ( Nanna Ross’, not mine) here is her recipe , with a little added wattleseed – follow the tips above and you won’t fail. By the way , I ALWAYS double this recipe, because people eat more scones than they probably should and if there are any left over, they are fine the next day. I usually give them 20 seconds in the microwave if using the next day. That being said , scones are definitely at their very best just out of the oven and eaten while still warm.


  • 225g plain flour (or if you’re not a purist you may use self raising and forget the baking powder. I usually use plain flour but have used self rasing if I’ve run out and they are also a fine scone)
  • 1 teaspoon baking powder
  • pinch salt (important not to leave this out if using unsalted butter)
  • 30g unsalted butter
  • 150ml sour cream ( may be low fat if you must)
  • 1 beaten egg
  • 1 tablespoon Outback Spirit Wattleseed
  • 1 tablespoon boiling water
  • your favourite jam
  • pure or clotted cream


  • Preheat the oven to  190C  and prepare a baking tray with baker’s paper, unless silicon of course.
  • pour the boiling water onto the wattleseed, stir around and leave to cool to room temperature. The wattleseed will absorb all the water and be a darker colour and will have a damp texture.
  • Stir the dry ingredients and the rub in the butter with your hands until the butter is fully incorporated and the flour may look like breadcrumbs. This takes a little while to do if the butter is cold – but don’t use soft or melted butter
  • Make a well in the middle of the flour and add all other ingredients, including the wattleseed
  • using a knife, mix the ingredients until a soft dough is formed and turn out onto a floured bench. The wattleseed will have coloured the dough to a light brown.
  • Pat the dough gently to a thickness of 2 to 3 cm and using a round cutter (approx 8 -10 cm diameter) cut out the scones. The dough may be gently pushed together during this process so you can cut all of them.
  • Place them up against each other on the baking tray so that as many are placed side by side.
  • some people like their scones with a floury top – if so dust a litle plain flour over the top. Others ( me included) prefer to brush the top with a little milk and have a golden look going.
  • Cook for approximately 12 minutes – maybe a touch longer depending on size. The bottoms should be golden brown and the dough cooked through.
  • Serve immediately with luscious jam and lashings of cream. I even go so far as to slather on some butter as well!