Recipe: Lemon Myrtle and Macadamia Scones

Macadamias are an Australian nut, our growers are renowned for producing the highest quality nuts. Macadamias are one of the tastiest nuts and they are also filled with vitamins, minerals, protein and fibre so they are a healthy addition to a balanced diet. I also think they are a a delicious inclusion to almost any recipe.

Magnificent morning teas often start with Scones. For your next morning tea why not try these Lemon Myrtle and Macadamia scones, they offer an Australian crunch and flavour sensation.

1310 Lemon myrtle and macadamia scones (Anzac day release 22 04 14) (2)


300g self raising flour
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon lemon myrtle
1/2 cup macadamias, unsalted and roasted
30g cold butter, diced
3/4 cup buttermilk


Preheat oven to 220°C, fan-forced.
Sift flour and salt into a large bowl, stir in the sugar and lemon myrtle.
Rub in butter with your fingertips until mixture resembles fine breadcrumbs.
Stir through the macadamias.
Make a well in the centre and pour in the buttermilk and fold through.
Turn onto a floured surface and knead lightly.
Pat dough out to approximately 2cm thickness and cut into rounds with a 5cm cutter, dip the cutter into the flour each time before cutting.
Place close together on a baking tray lined with non-stick baking paper.
Brush tops with a little milk and bake for 10 minutes or until golden.

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