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.
We know what to eat to stay healthy. So why is it so hard to make the right choices?
Recipe courtesy of Australian Macadamias – visit their site for more yummy food ideas.
Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the abcshop.com.au to order your copy now.
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