Go Back
+ servings
Macadamia, bush tomato and pumpkin scones
This scone recipe is a perfect savoury afternoon snack. Bush tomato is a small native berry and when dried it has a caramel-like flavour and slightly tangy acidity.
Servings 18
Course Snack
Preference Vegetarian
Perfect for Kid Friendly Recipe
Skill level Easy

Ingredients
  

  • 2 cups self-raising flour
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 60 g butter cold, diced
  • 1/2 cup macadamias roasted, roughly chopped
  • 1 cup bush tomatoes finely chopped
  • 3/4 cup pumpkin cooked, mashed
  • 3/4 cup buttermilk plus extra, for brushing

Instructions
 

  • Preheat oven to 200°C fan-forced. Line a baking tray with non-stick baking paper.
  • Sift the flour and salt into a large bowl, stir in the sugar. Use your fingers to rub in the butter until the mixture resembles fine breadcrumbs. Stir through the macadamias and bush tomatoes.
  • Make a well in the centre and pour in the pumpkin and buttermilk. Using a flat bladed knife, stir until a sticky dough forms. Turn onto a lightly floured surface and knead lightly until smooth. Using a lightly floured rolling pin, gently roll dough out to a 2cm thickness.
  • Cut into rounds with a 6cm cutter, dipping the cutter into the flour each time before cutting. Place the scones close together on the lined baking tray. Brush the tops with a little buttermilk and bake for 12 to 15 minutes or until golden and hollow when tapped on top.

Notes

Tip:
These scones are delicious served with macadamia butter. Take a look at our super simple recipe here.

Nutrition

Calories: 90kcalCarbohydrates: 13gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 80mgPotassium: 82mgFiber: 1gSugar: 2gVitamin A: 503IUVitamin C: 2mgCalcium: 22mgIron: 1mg