Macadamia and Wattleseed Scones with Lemon Mytle Butter
Fluffy scones enhanced with crunchy macadamia nuts and aromatic wattleseed, served warm with lemon myrtle-infused butter. This australian-inspired breakfast ready in about 30 minutes combines all-purpose flour, baking powder, caster sugar 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 220 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
- 2 tsp baking powder
- 2 tbsp caster sugar
- 1 tbsp ground wattleseed
- 6 tbsp, diced cold unsalted butter
- 1/2 cup, roughly chopped macadamia nuts
- 3/4 cup milk
- 1 large, beaten egg
- 4 tbsp, softened unsalted butter
- 1 tsp lemon myrtle powder
Instructions
- Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 2 tbsp caster sugar, and 1 tbsp ground wattleseed.
- Step 3: Rub in 6 tbsp cold diced unsalted butter with your fingertips until the mixture resembles coarse crumbs.
- Step 4: Stir in 1/2 cup roughly chopped macadamia nuts.
- Step 5: Make a well in the center and pour in 3/4 cup milk and 1 large beaten egg. Mix gently with a spoon until just combined, being careful not to overwork the dough.
- Step 6: Turn dough onto a floured surface and pat out to about 1-inch thickness. Cut into 8 rounds using a 2.5-inch cutter and place on the prepared baking sheet.
- Step 7: Bake for 12-15 minutes until golden brown and risen.
- Step 8: Meanwhile, mix 4 tbsp softened unsalted butter with 1 tsp lemon myrtle powder until smooth.
- Step 9: Serve the warm scones with the lemon myrtle butter spread for a fragrant, nutty treat.
Frequently asked questions
How long does Macadamia and Wattleseed Scones with Lemon Mytle Butter 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 Macadamia and Wattleseed Scones with Lemon Mytle Butter?
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 Macadamia and Wattleseed Scones with Lemon Mytle Butter?
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 Macadamia and Wattleseed Scones with Lemon Mytle Butter 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 Macadamia and Wattleseed Scones with Lemon Mytle Butter?
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.
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