Top End Damper Scones
Enjoy this Top End twist on this aussie classic recipe, with the addition of roasted Wattleseed
INGREDIENTS for 8 portion
450g self-raising flour, sifted, plus a little extra to knead
75g chilled butter, diced
1 ½ pinches of Sea Salt
35g ground, roasted Wattleseed
250ml buttermilk
15g (1 tbsp) Nutella® per portion, to serve
Whipped cream (optional), to serve
Mixing bowl
Oven
Baking tray
Baking paper
Round cookie cutter
To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!
METHOD
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.
Make a well in the centre, pour in 235ml of the buttermilk and stir until just combined.
Preheat oven to 200ºC (180ºC fan). Line a baking tray with baking paper.
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.
Serve scones spread with 15g (1 tbsp) Nutella® per scone and an optional dollop of whipped cream.
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
