Australian Akudjura Scones
234kcal
Ingredients
- 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
Equipment
- Large mixing bowl
- Pastry cutter or fork
- Measuring cups and spoons
- Baking sheet or tray
- Parchment paper
Method
- 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.
Nutrition
Serving1sconeCalories234kcalCarbohydrates28gProtein5gFat11gSaturated Fat7gCholesterol53mgSodium490mgPotassium151mgFiber1gSugar4g