Tuesday, 13 October 2009

lemonade & wattleseed scones

I have wanted to cook with wattleseed for many years now, but this year I formalised it when I made it one of my 2009 Food Challenges.

Wattleseed is a native Australian product with a delicious coffee-chocolate-hazelnut flavour. Around the world there are so many species of Acacia but only about 120 species (all native to Australia) provide seeds which have delicious culinary value.

The Australian Aborigines have eaten wattleseed for around 6,000 years but it’s the recent interest in native produce that has seen wattleseed truly take off in Australia.

If you have a choice, it’s best to buy wattleseeds whole then dry roast and grind them yourself. This way the flavour remains strong.

Wattleseed can be added to coffee, shakes, whipped cream, ice cream, cookies, pancakes, chocolate sauce and muffins. It’s also useful in a savoury context, being added to beer, bread, sauces and marinades.

Lemonade & Wattleseed Scones

Recipe by
Maggie Beer. Makes 8.


1 cup lemonade
1 cup cream
3 cups of self-raising flour
3 teaspoons ground wattleseed
1 tablespoon sugar
Milk, for brushing


1. Preheat oven to very hot 220C.

2. Sift flour, sugar and wattleseed.

3. Add lemonade and cream.

4. Mix to form soft dough with pastry cutter or finger tips, then place mixture on floured surface. This is a soft wet mix.

5. Bring together to a 2cm thickness and cut with a floured cutter.

6. Place close together on tray, brush with milk and bake for 10 - 15 minutes.

These wonderful little scones are my contribution to the High Tea Treats themed Monthly Mingle, hosted by Aparna from My Diverse Kitchen.



  1. Hi Anna,

    I'd have to disagree with your comment that it is best to buy wattle seed whole and crush your own. The art of making Wattleseed (the authentic flavouring) is not straightforward. There is as much method as art in roasting the seeds and grinding them. Too coarse and they don't give up their flavour. Too fine and they go dusty on the palate. And that's if they have been roasted properly.

    Far better to get the product made by the one who developed it. See http://tinyurl.com/Wattleseed for more information.

    Also, as the flavour comes from Maillard products formed by the reaction of proteins and carbohydrates, there are no real aromatics such as essential oils to lose over time. I have found jars in my collection of Wattleseed roasted and ground over 10 years ago and the flavour was as good as the day it was done.

    In any event, thanks for using Wattleseed in your recipes. We really need more people embracing our wild flavours before the world discovers an authentic Australian cuisine actually exists.

  2. Lemonade AND Wattleseed??
    what ever will you think of next!? lolz.

  3. Never seen wattleseed but the flavour you describe sounds delicious.
    Thanks for joining us at High Tea with these lovely scones.

  4. I have also been wanting to try wattleseeds, but of course, not living in Australia, it is more difficult. Suppose I'll need to order online. You made them sound just delicious with the lemon in your scones.


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