INGREDIENTS

500g self raising flour
25g salted butter
1tsp saltbush, dried & crushed
130ml milk, plus extra for brushing

METHOD

1 – Preheat oven to 190’C and line a baking tray with baking paper. Place flour, saltbush & butter in a mixing bowl and mix slowly until it resembles fine breadcrumbs. If butter is still cold, use your fingertips to rub the butter into the flour.

2 – Make a well in the centre and add the water and milk. Mix slowly until combined. Do not be too rough or you will end up with tough scones. Transfer to a lightly floured surface and knead a couple times to incorporate and ensure the dough is smooth. Shape into a flat disc, approximately 5cm thick. Using a scone cutter or even a small glass, cut out the scones and place on a baking tray where they are slightly touching on the edges. Cut a cross in the top of each and brush with a little extra milk to help them to brown.

3 – Bake for 20-25minutes until golden brown on top. Remove from oven and allow to cool slightly. Serve with golden syrup or as we do with ours, Native Berry Jam & Chantilly Cream!

Purra-Perte!

Eat & Enjoy!