Food & Wine
Macadamia, bush tomato and pumpkin scones
For the perfect savoury snack, why not try this scone recipe? When dried it has a caramel-like flavour and slightly tangy acidity.
Makes: 18
Ingredients:
- 2 cups self-raising flour
- ½ teaspoon salt
- 1 tablespoon sugar
- 60g butter, cold, diced
- ½ cup macadamias, roasted, roughly chopped
- 1 cup bush tomatoes, finely chopped
- ¾ cup pumpkin, cooked, mashed
- ¾ cup buttermilk
- Extra buttermilk, for brushing
Method:
- 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.
Recipe courtesy of Australian Macadamias – visit their site for more yummy food ideas.
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