oatmeal and wattleseed scones

While in Australia I made dinner for Micah and Anna. They love seasonings and have the biggest private spice collection I have ever seen. I made these scones using wattleseed, an Australian ground spice. I brought them some geometric cookie cutters and had the pleasure of trying them out. (That may have been my intention when I bought them!)



The wattleseed flavour was mild but distinctive, and was a perfect accompaniment to our curried sweet potato soup. When I leave Australia I would make these scones again and possibly substitute rosemary or basil for the wattleseed. Or it could be left out all together for a perfectly delicious scone to be served with soup or chilli.

Oatmeal and Wattleseed Scones
adapted from Fab Frugal Food
makes about 25 scones

2 1/2 c (310 g) plain flour
1 c (90 g) rolled oats
1 t salt
1 t baking soda
1 1/2 c (375 ml) milk
1 T lemon juice

In a large bowl, mix the flour, oats, salt, and baking soda.
Stir in the milk and lemon juice until a dough forms.
Turn out onto a floured surface and knead briefly, adding more flour if necessary to keep the dough from being too sticky.
Roll out to a thickness of about 1 cm.
Cut out the scones using cookie cutters and place on a greased baking tray.
Bake at 350 F (175 C) for 15 to 20 minutes.