Damper-Style Scones with Lemon Myrtle and Macadamia
Fluffy Australian damper-inspired scones infused with fragrant lemon myrtle and studded with crunchy macadamia nuts, perfect for tea time. This australian-inspired breakfast ready in about 30 minutes combines self-raising flour, baking powder, cold unsalted butter, cubed into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 190 calories and feeds 8, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups self-raising flour
- 2 tsp baking powder
- 6 tbsp cold unsalted butter, cubed
- 2 tbsp caster sugar
- 1 tsp lemon myrtle powder
- 1/2 cup chopped macadamia nuts
- 3/4 cup milk
- 1 egg, beaten (for glaze)
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, whisk together 2 cups self-raising flour, 2 tsp baking powder, 2 tbsp caster sugar, and 1 tsp lemon myrtle powder.
- Step 2: Rub 6 tbsp cold cubed unsalted butter into the flour mixture with your fingertips until it resembles coarse breadcrumbs.
- Step 3: Stir in 1/2 cup chopped macadamia nuts evenly.
- Step 4: Make a well in the center and gradually add 3/4 cup milk, mixing gently with a knife until a soft dough forms — avoid over-kneading.
- Step 5: Turn the dough out onto a floured surface and pat into a 1-inch thick round. Use a sharp knife to cut the dough into 8 equal wedges.
- Step 6: Transfer the scones onto a baking tray lined with parchment paper. Brush the tops with 1 beaten egg for a golden finish.
- Step 7: Bake for 12-15 minutes until risen and golden brown. Cool slightly before serving with butter or jam.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Damper-Style Scones with Lemon Myrtle and Macadamia take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Damper-Style Scones with Lemon Myrtle and Macadamia?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Damper-Style Scones with Lemon Myrtle and Macadamia?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Damper-Style Scones with Lemon Myrtle and Macadamia for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Damper-Style Scones with Lemon Myrtle and Macadamia?
Australian breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
