Lemon Myrtle - Hawkesdale Indigenous Garden

The leaves of lemon myrtle are sometimes used as a substitute citrus flavouring or bay leaves. Fresh or dried leaves can be cooked or they can be made into powder, which is great in tea.

Lemon Myrtle Scones

^{2 cups self-raising flour,}^{1/2 tsp sea salt,}^{50g butter (chilled, chopped),}^{1/2 tsp dried lemon myrtle,}^{3/4 cup milk, e}^{xtra milk (for brushing), e}^{xtra plain flour (for dusting), s}^{oftened butter (to serve).}

^{Allergens -}^{Recipe may contain gluten, wheat, milk and lactose.}

Method

1. Preheat oven to 200C/180C fan-forced.

2. Lightly grease a baking tray. Sift flour and salt into a large bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine crumbs. Stir in lemon myrtle. Season with pepper. Make a well in centre of flour mixture. Add milk. Stir to form a soft, sticky dough.

3. Turn dough out onto a lightly floured surface. Knead lightly for 1 minute or until just smooth. Shape dough into 6 balls.

4. Place on prepared tray. Cut shallow slits across the top of each ball. Brush with a little extra milk. Dust with a little extra flour.

5. Bake for 15 minutes or until rolls sound hollow when tapped on top. Serve warm or at room temperature with butter.