Macadamia and Quandong Scones with Wattleseed Butter

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Fluffy scones studded with crunchy macadamia nuts and tart quandong fruit, served with a fragrant wattleseed-infused butter for a uniquely Australian teatime treat. This Australian-inspired recipe, ready in about 38 minutes, combines all-purpose flour, baking powder, salt 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 240 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 all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup (113 g), cold and cubed unsalted butter
• 3 tbsp granulated sugar
• 3/4 cup, cold milk
• 1 large egg
• 1/2 cup, coarsely chopped macadamia nuts
• 1/3 cup, chopped dried quandong fruit
• 1/2 cup (113 g), softened unsalted butter for wattleseed butter
• 1 tsp wattleseed powder
• 1 tbsp honey

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F and line a baking sheet with parchment paper. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, and 3 tbsp granulated sugar.
2. Step 2: Cut in 1/2 cup cold cubed unsalted butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Stir in 1/2 cup coarsely chopped macadamia nuts and 1/3 cup chopped dried quandong fruit.
3. Step 3: In a separate bowl, whisk 3/4 cup cold milk and 1 large egg. Pour into the flour mixture and gently mix with a fork until just combined. Do not overmix.
4. Step 4: Turn dough onto a floured surface and knead lightly 3-4 times. Pat dough into a 1-inch thick circle and cut into 8 wedges. Place on prepared baking sheet.
5. Step 5: Bake for 15-18 minutes until golden brown and a toothpick inserted comes out clean. Remove and cool slightly.
6. Step 6: Meanwhile, combine 1/2 cup softened unsalted butter with 1 tsp wattleseed powder and 1 tbsp honey in a small bowl until smooth.
7. Step 7: Serve warm scones split with a generous spread of wattleseed butter for a fragrant, nutty complement.