This wattleseed scones recipe comes from Nornie Bero's book, Mabu Mabu (£22, Hardie Grant).

Recipe author Nornie Bero says: Wattleseed is a native seed to the Australian Torres Strait Islands and one of my must-have staples because it’s got both a savoury and sweet side. It works well in damper bread, hot chocolate, waffles or pavlova, or you can use it in a massaman curry paste just as easily. It has a hazelnut-like taste and thickening ability that reminds me of ground almonds.

Wattleseed comes in different colours, but the darker the better. You should always roast the seeds to release the flavour. A powdered grind is best, and you can also use wattleseed like poppy seeds in baking. Buy online from

This is a recipe that Nornie shared as part of her guide to Torres Strait cuisine. Check it out to learn about the diverse multicultural dishes and ingredients from these islands, including namas and semur chicken.


  • 450g self-raising flour, plus extra for dusting
  • 100g salted butter, softened
  • 375ml whole milk or nut milk
  • 1 tbsp ground wattleseed
  • cream and jam or golden syrup butter, to serve (see method, below)


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4 and dust a baking tray with flour. Rub the butter into the flour in a bowl until well combined. Add the milk and wattleseed, and mix with the flour and butter mixture to make a sticky dough.

  • STEP 2

    Dust a clean worksurface with some flour and knead the dough until it is soft, being careful not to overwork it. Using a rolling pin, roll out the dough to a 5cm thickness.

  • STEP 3

    Use a round biscuit cutter to stamp out scones (if you don’t have a cutter, use a measuring cup or thin glass, like a wine glass). Put on the tray and bake for 20-25 minutes or until lightly golden.

  • STEP 4

    Serve with cream and jam, or make a golden syrup butter by mixing 2 tbsp of softened butter with 1 tbsp of golden syrup.

This wattleseed scones recipe is an extract from Mabu Mabu by Nornie Bero (£22, Hardie Grant). Photographs by Armelle Habib.

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A batch of golden vegan scones on a cooling rack, with a pot of cream and jam

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