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.
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.