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Lemon Myrtle and Macadamia Scones

A delicious, nutty twist on the old classic, these scones are the perfect Anzac Day tea accompaniment.

Lemon Myrtle and Macadamia Scones

Makes 7

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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