Tuesday, July 20, 2010

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.


FabFrugalFood said...

I MUST try wattleseeds!! Your scones are so intriguing!


Vic Cherikoff said...

We ship Wattleseed all over the world so there's no need to substitute it in this recipe.

Please visit our on-line store at www.dining-downunder.com/shop

Sarah said...

FabFrugalFood, thanks for the idea for the scones--I love the oatmeal. Let me know if you try a wattleseed version.

Vic, thanks for the info. :-)

Lorraine @ Not Quite Nigella said...

I love wattleseed too! It has such a lovely nutty taste! :)

Sarah said...

Hi Lorraine, I have only recently been introduced to wattleseed, and it is delicious. Thanks for visiting.

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