Last updated on October 8th, 2023 at 03:02 am
This delicious Australian Akudjura scones recipe puts a new spin on the classic British treat by using an unusual ingredient: the Australian bush tomato, or Akudjura. These scones have a taste profile that is halfway between sweet and savory, thanks to the sun-dried tomato and caramel undertones. This article will take you through the process of baking a tasty and soft Australian Akudjura scones recipe, from start to finish, with an emphasis on the methods you’ll need to get them just right. As the focus here is on teaching you how to bake these delicious scones, exact ingredient amounts will not be given.
Start by pounding the dried Akudjura (bush tomatoes) until they are a fine powder using a mortar and pestle or a spice grinder. More uniform flavor distribution in the scones may be achieved with a finer powder.
Mix the all-purpose flour, baking powder, sugar, and salt in a large basin. To ensure that the ground Akudjura is uniformly distributed throughout the mixture, add it and stir.
Add cold, unsalted butter that has been cut into tiny pieces. Cut the butter into the flour mixture with a pastry cutter or your fingers until the mixture resembles coarse crumbs. The butter cubes should be no bigger than peas.
Milk and egg should be mixed together in a separate basin. Gather the dry ingredients into a well and add the liquid. Use a spatula or wooden spoon to gently incorporate the ingredients together until a soft dough forms. Scones will turn out rough if you overmix the batter.
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The dough should be turned out onto a floured surface and kneaded gently a few times to bring it together. Form a disc using the dough, about one inch thick. The scones should be cut out using a round cookie or biscuit cutter and then placed on a baking pan coated with parchment paper. If you re-roll the dough after each cut, you may use it again and again.
Get the scones ready to bake by preheating the oven. Golden brown scones may be achieved by brushing the tops with an egg and milk or cream mixture.
Put the baking sheet into the hot oven and bake the scones for about 15 minutes, or until they have risen and become brown. The time needed for this can vary based on the size of your scones, but it should be between 12 and 15 minutes.
Place the scones on a wire rack to cool for a few minutes. Serve them while they’re still warm with some butter, jam, or cream to bring out that distinctive Akudjura taste.
If you follow this Australian Akudjura scones recipe to a T, you will get excellent, soft, flavorful Australian Akudjura Scones. These scones, which include the varied and distinctive tastes of indigenous Australian ingredients, are ideal for afternoon tea or as a lovely snack. Prepare for a baking trip that will excite your taste senses and expose you to the delights of Akudjura, and then set off on your journey with all the tools you’ll need.
The Complete Recipe with Ingredients and Step by Step Instructions is Listed Below
3 Reasons People Love the Australian Akudjura Scones Recipe
1. Unique Flavor: The Australian Akudjura scones recipe has a unique flavor profile that comes from the use of Akudjura, a native Australian bush tomato. The scones have a tangy and slightly spicy taste, which is not typically found in traditional scones. The unique flavor is a result of the use of indigenous ingredients, which makes the recipe stand out from others.
2. Versatile: The Australian Akudjura scones recipe is versatile and can be served for breakfast, brunch, or as a snack. They are a perfect accompaniment to a cup of tea or coffee and can be enjoyed with butter or jam. The scones can also be served as a savory dish by adding cheese or bacon to the recipe.
3. Health Benefits: The Akudjura bush tomato is a rich source of vitamins, antioxidants, and minerals. The use of Akudjura in the scone recipe not only adds a unique flavor but also provides health benefits. The scones are a healthier alternative to traditional scones and are perfect for those who are health-conscious.
How to Make Our Australian Akudjura Scones Recipe
Ingredients (8 Servings)
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsalted butter, chilled and cubed
1/2 cup milk
1/4 cup Akudjura bush tomato powder
1 tablespoon honey
1 egg, beaten
1. Preheat the oven to 425°F.
2. In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda.
3. Add the chilled and cubed butter to the bowl and use a pastry blender or fork to mix the butter into the dry ingredients until it resembles coarse crumbs.
4. In a separate bowl, mix the milk, Akudjura bush tomato powder, honey, and beaten egg together.
5. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
6. Turn the dough out onto a floured surface and knead it lightly until it comes together.
7. Roll the dough out to about 1/2 inch thickness and cut it into rounds using a biscuit cutter or glass.
8. Place the rounds on a baking sheet lined with parchment paper and bake for 12-15 minutes or until lightly golden brown.
9. Remove the scones from the oven and let them cool on a wire rack.
Nutritional Information For the Australian Akudjura Scones Recipe
Saturated Fat: 7g
Prep Time: 15 minutes
Cooking Time: 12-15 minutes
Pots, Pans, and Cooking Equipment Needed for the Australian Akudjura Scones Recipe
Large mixing bowl
Pastry cutter or fork
Measuring cups and spoons
Baking sheet or tray
Best Way to Store Leftovers From the Australian Akudjura Scones Recipe
The best way to store leftovers is to place them in an airtight container or ziplock bag and keep them in the refrigerator for up to 3 days. The scones can also be frozen for up to 2 months in a freezer-safe container. To reheat, place the scones in a preheated oven at 350°F (180°C) for 5-10 minutes until heated through.
Container type: Use a large mixing bowl to mix the ingredients, and a baking sheet or tray lined with parchment paper for baking.
Substitutions For the Australian Akudjura Scones Recipe
Substitutions for Australian Akudjura Scones Recipe ingredients:
Self-raising flour: Use all-purpose flour mixed with baking powder and salt (1 1/2 tsp baking powder and 1/4 tsp salt per cup of flour)
Unsalted butter: Use salted butter and reduce the added salt accordingly
Cheddar cheese: Use any other grated hard cheese such as Parmesan or Gouda
Akudjura (bush tomato) powder: Use sun-dried tomato powder or smoked paprika for a similar flavor
Substitutions For the Vegetarian Australian Akudjura Scones Recipe
No substitutions are necessary as the recipe is already vegetarian.
Tips and Tricks For Easier Creation
Make sure the butter is cold and cubed for easier mixing with the flour
Use a pastry cutter or fork to mix the butter and flour until the mixture resembles coarse crumbs
Mix the cheese, Akudjura powder, and salt into the flour mixture before adding the milk
Do not overmix the dough as it can become tough and chewy
Use a floured rolling pin to roll the dough to a thickness of about 1 inch (2.5 cm) before cutting into rounds
Side Dishes and Desserts For the Australian Akudjura Scones Recipe
The scones can be served as a breakfast or brunch dish, or as a side with soups, stews, or salads. Some possible side dishes include scrambled eggs, bacon or sausage, grilled vegetables, or a side salad with a vinaigrette dressing.
How To Serve the Australian Akudjura Scones Recipe
Serve the scones warm or at room temperature with butter or jam, or with a side of soup, stew, or salad. To reheat, place the scones in a preheated oven at 350°F (180°C) for 5-10 minutes until heated through.
FAQs About the Australian Akudjura Scones Recipe
What is Akudjura?
Akudjura, also known as bush tomato, is a native Australian fruit that is dried and ground into a spice. It has a slightly sweet, caramelized flavor with a hint of tanginess and is commonly used in traditional Aboriginal cooking.
Where can I find Akudjura?
Akudjura can be found in specialty food stores or online retailers that specialize in Australian native ingredients. If you are unable to find it, you can substitute it with other dried herbs or spices.
Can I make the Australian Akudjura scones recipe ahead of time?
Yes, you can make these scones ahead of time and store them in an airtight container at room temperature for up to 2 days. To reheat, simply place them in the oven at 180°C for 5-10 minutes, or until warmed through.
Can I freeze the scones?
Yes, you can freeze these scones for up to 3 months. Wrap them tightly in plastic wrap and place them in a freezer-safe container or bag. To reheat, thaw them at room temperature for a few hours, then place them in the oven at 180°C for 5-10 minutes, or until warmed through.
Can I make the Australian Akudjura scones recipe without self-raising flour?
Yes, you can make these scones with all-purpose flour and baking powder. For every cup of all-purpose flour, add 1 and 1/2 teaspoons of baking powder. Sift the flour and baking powder together before using in the recipe.
I hope you’ve liked reading about the Australian Akudjura scones recipe. This dish is a great example of how to use traditional Aboriginal ingredients in contemporary cooking.
These scones have a distinctive taste that is both sweet and acidic because to the use of akudjura (bush tomato) flakes. The scones are simple to prepare and may be eaten for breakfast, brunch, or even as a quick snack.
It’s remarkable how a single ingredient can elevate a standard scone recipe to new heights. Akudjura is a great complement to many recipes because of the delicate depth of flavor it imparts without being overbearing.
Try this Australian Akudjura scones recipe and play around with other indigenous Australian pantry staples. Akudjura may also be used in sauces, stews, and soups.
It’s crucial to acknowledge and encourage the usage of traditional ingredients as we continue to accept and celebrate Indigenous cultures. By doing so, we may contribute to the continued transmission of knowledge and wisdom down the generations.
I really hope you give this Australian Akudjura scones recipe a go and appreciate the unique tastes of Australia’s natural foods.
Australian Akudjura Scones
- Large mixing bowl
- Pastry cutter or fork
- Measuring cups and spoons
- Baking sheet or tray
- Parchment paper
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup milk
- 1/4 cup Akudjura bush tomato powder
- 1 tbsp honey
- 1 egg, beaten
- Preheat the oven to 425°F.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda.
- Add the chilled and cubed butter to the bowl and use a pastry blender or fork to mix the butter into the dry ingredients until it resembles coarse crumbs.
- In a separate bowl, mix the milk, Akudjura bush tomato powder, honey, and beaten egg together.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Turn the dough out onto a floured surface and knead it lightly until it comes together.
- Roll the dough out to about 1/2 inch thickness and cut it into rounds using a biscuit cutter or glass.
- Place the rounds on a baking sheet lined with parchment paper and bake for 12-15 minutes or until lightly golden brown.
- Remove the scones from the oven and let them cool on a wire rack.
Tips and TricksMake sure the butter is cold and cubed for easier mixing with the flour. Use a pastry cutter or fork to mix the butter and flour until the mixture resembles coarse crumbs. Mix the cheese, Akudjura powder, and salt into the flour mixture before adding the milk. Do not overmix the dough as it can become tough and chewy. Use a floured rolling pin to roll the dough to a thickness of about 1 inch (2.5 cm) before cutting into rounds
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