• Self raising flour (1 cup)
  • Water (1/2cup for each
  • Sugar (4 tsp sugar)
  • Macadamia nuts, ground (150g)
  • Salt (1/2 tsp)
  • Oil (1 tsp)


  • Rub flour sugar, salt, between fingers to remove any lumps.
  • Add oil and water and mix together.
  • Once the mixture is gooey add macadamia nuts to get thicker consistency. More water may be needed, add as required. (Ideal scone consistency is thicker than cake batter)
  • Heat oil in heavy-based frying pan
  • Add batter to pan in 1.5 cm thick lots (an egg ring gives prefect size)
  • Cook first side for 2-3minutes, flip and cook
  • Remove from pan and cut into quarters
  • Serve with a Native Australia jam and cream

Try this delicious treat as a variation for the traditional scones and strawberry jam.  The ground macadamia ass a delicious nutty depth tot he scone batterand the Australian Native Bushfood Jams have a wonderful texture and flavour that chain store brought jams don’t come close to.  We recommend with a Fingerlime Jam or marmalade or a rosella infused jam to give an extra tart taste.  These contrast magnificently with the nutty scone and the rich cream.

kallico-logoThis recipe has been loving developed and prepared by Kallico Catering.  Kallico are a great catering business servicing the entire Sydney region with a range of delicious menus aimed at any function or event.  They have a special bush food menu for those who want a mouthwatering and unique function, and also provide a range of standard packages from hot canape platters to corporate lunches and sandwich.  Their delivery and set-up means that all the stress is taken out of your event.  See their contact details on our listings page.

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