Wattleseed scones

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.

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.

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.

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