Lemon myrtle and macadamia scones
Lemon Myrtle and Macadamia scones are delicious, easy to make dedicates which make a tasty breakfast.
- 300 g self raising flour
- 1/2 tsp salt
- 1 tsp sugar
- 1 tbsp lemon myrtle
- 30 g butter cold, diced
- 1/2 cup macadamias unsalted
- 3/4 cup buttermilk
Preheat over to 220°C
Sift flour and salt into a large bowl, stir in the sugar and lemon myrtle. Rub in butter with your fingertips until mixture resembles fine breadcrumbs. Stir through the macadamias.
Make a well in the centre and pour in the buttermilk and fold through. Turn onto a floured surface and knead lightly. Pat dough out to approximately 2cm thickness and cut into rounds with a 5cm cutter, dip the cutter into the flour each time before cutting.
Place close together on baking tray lined with non-stick baking paper. Brush tops with a little milk and bake for 10 minutes or until golden.
Calories: 1710kcalCarbohydrates: 241gProtein: 48gFat: 63gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 42gCholesterol: 23mgSodium: 1393mgPotassium: 830mgFiber: 13gSugar: 18gVitamin A: 353IUVitamin C: 1mgCalcium: 344mgIron: 5mg