Scones, jam and cream. There’s truly nothing better. Plate Events & Catering Executive Chef, Malyanagapa & Barkindji Wiimpitja, Matthew Atkins shows us that there’s always a bit of room to reinvent a classic recipe with a native twist.
Recipe
Preparation Time:
10 minutes
Cooking Time:
20-25 minutes
Makes:
12 scones
Ingredients:
500 grams Self Raising Flour
25 grams Salted Butter
1 teaspoon Dried Saltbush
130 millilitres Milk, plus extra for brushing
Method:
Step 1
Preheat oven to 190°C and line a baking tray with baking paper.
Step 2
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.
Step 3
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.
Step 4
Bake for 20-25mins until golden brown on top. Remove from oven and allow to cool slightly. Serve with golden syrup or as we have with our Native Berry Jam & Chantilly Cream!
Plate Events & Catering will be hosting an Indigenous Fusion Dining Experience on Saturday 20th March 2020. Experience a cultural journey with a wide range of Native Australian ingredients showcased with Aboriginal music, art, artefacts and traditional customs exhibited throughout the evening.
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