Wattleseed and Macadamia Scones with Lemon Mytle Glaze

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fluffy scones infused with native wattleseed and crunchy macadamia nuts, finished with a fragrant lemon myrtle glaze. This Australian-inspired recipe, ready in about 33 minutes, combines all-purpose flour, baking powder, ground wattleseed 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.

Prep: 15 min Cook: 18 min Serves 8 Australian cuisine 220 cal/serving

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Ingredients

2 cups all-purpose flour
2 tsp baking powder
2 tsp ground wattleseed
6 tbsp, cubed cold unsalted butter
1/4 cup caster sugar
1/2 cup, chopped macadamia nuts
3/4 cup milk
1 large egg
1 tsp lemon myrtle powder
1 cup powdered sugar
2 tbsp fresh lemon juice

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Instructions

Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper. In a large bowl, whisk 2 cups all-purpose flour, 2 tsp baking powder, and 2 tsp ground wattleseed.
Step 2: Add 6 tbsp cold cubed unsalted butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
Step 3: Stir in 1/4 cup caster sugar and 1/2 cup chopped macadamia nuts.
Step 4: In a separate bowl, beat 1 large egg with 3/4 cup milk. Pour this into the dry ingredients and gently mix with a fork until just combined and a soft dough forms.
Step 5: Turn the dough onto a floured surface, pat into a 1-inch thick round, and cut into 8 wedges. Place the wedges on the prepared baking sheet.
Step 6: Bake for 15-18 minutes until golden brown and risen. Remove from oven and let cool slightly.
Step 7: Meanwhile, prepare the glaze by whisking 1 cup powdered sugar, 1 tsp lemon myrtle powder, and 2 tbsp fresh lemon juice until smooth.
Step 8: Drizzle the lemon myrtle glaze over the warm scones before serving to add a bright, aromatic finish.