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Top End Damper Scones

Enjoy this Top End twist on this aussie classic recipe, with the addition of roasted Wattleseed

40 min
Top End Damper Scones

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

nutella – an ingredient to prepare this delicious recipe

To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!


  1. 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.

  2. Make a well in the centre, pour in 235ml of the buttermilk and stir until just combined.

  3. Preheat oven to 200ºC (180ºC fan). Line a baking tray with baking paper.

  4. 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.

  5. Serve scones spread with 15g (1 tbsp) Nutella® per scone and an optional dollop of whipped cream.

  6. Enjoy!

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