Top End Damper Scones
Enjoy this Top End twist on this aussie classic recipe, with the addition of roasted Wattleseed
INGREDIENTS for 8 portion
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450g self-raising flour, sifted, plus a little extra to knead
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75g chilled butter, diced
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1 ½ pinches of Sea Salt
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35g ground, roasted Wattleseed
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250ml buttermilk
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15g (1 tbsp) Nutella® per portion, to serve
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Whipped cream (optional), to serve
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Mixing bowl
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Oven
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Baking tray
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Baking paper
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Round cookie cutter
To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!
METHOD
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Add flour to a mixing bowl. Add butter and use clean fingers to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in salt and Wattleseed.
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Make a well in the centre, pour in 235ml of the buttermilk and stir until just combined.
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Preheat oven to 200ºC (180ºC fan). Line a baking tray with baking paper.
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Turn the dough out onto a clean, lightly dusted surface and knead 2-3 mins until smooth. Shape into a disc then roll out to 2cm thick. Use a 7.5cm round cookie cutter to cut 8 rounds from the dough. Arrange scones closely on the tray, brush tops with remaining milk and bake for 12-15 mins until golden. Allow to cool slightly.
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Serve scones spread with 15g (1 tbsp) Nutella® per scone and an optional dollop of whipped cream.
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Enjoy!
Share a pic (and the recipe) with the hashtag #nutellarecipe on social media. We’ll love to see the worldwide web getting a little sweeter <3
