Wattleseed Scones

This is  truly a Grandma's recipe and as she was a Scot we know it's a good one. And Grandma always taught us to mix the dough together with a knife - we suspect this doesn't activate the gluten as much as other methods, so we have always done this and they always turn out with a lovely texture.

225g plain flour

1 teaspoon baking powder

pinch salt

25-30g unsalted butter 

150ml sour cream

1 beaten egg

2 teaspoons (8g) roasted and ground Wattleseed

1 tablespoon boiling water


Preheat the oven to 200C and prepare a baking tray lined with baker's paper.

Place the boiling water into a small dish and add the wattleseed and stir. Let cool to room temperature. You will find that the wattleseed will absorb the liquid and you will have what looks like used coffee grounds - and this is perfect. Once the wattlessed mix is cool add to the sour cream and fold through gently.

Sift the flour and add the baking powder and mix together.

Using your fingers rub the butter through the flour until it becomes like breadcrumbs. Start with 25g but add the extra 5g if you feel it needs it.

Make a well in the centre, pour in the sour cream and  beaten egg and using a table knife, mix the ingredients until a soft dough forms.

Turn out onto a floured surface and using your hand pat down to a flat round or rectangle depth of about 1.5 - 2 cm thick. Use a biscuit cutter to cut out rounds and place the individual rounds on the baking sheet so that their sides are lightly touching. Place tray on middle shelf of the oven and bake for approximately 10-15 minutes.

Wattleseed scones will have a darker look than plain white scones - you can see that from the depth of colour the wattleseed develops once the boiling water is applied.  

Serve with lashings of butter or your favourite jam and cream to make a devonshire tea.


And we love River Mint Tea with ours - from Pundi Produce


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