Kitchen tested by Picnic Society.
These delicious scones feature a subtle nutty flavour and deliver the lovely soft crunch of Australia's native nut - the world famous macadamia. Using just three ingredients these moist and fluffy scones are so easy to make. When we taste tested this recipe, the feedback from novice or first time bakers was "we can't believe how quick and easy these were to make". Now to reveal the secret ingredient - lemonade instead of sugar.
Ingredients (makes 8 generous scones)
3 1/2 cups self-raising flour
1 cup thickened cream (not whipped cream)
1 cup lemonade
1/2 cup roughly chopped macadamia nuts
1 punnet blackberries (use fresh if in season)
1/4 cup sugar
2 tablespoons of water (use less if you like a thicker topping)
Preheat oven to 200 C.
Line tray with baking paper.
Combine flour, chopped nuts, cream and lemonade in a bowl and mix until flour is mostly combined. Don't overmix as you want the dough to be soft and sticky.
Turn out onto a floured surface and knead gently just 3-5 times to bring it all together, then pat the dough into a round shape about 4cm thick.
Use a 6cm round cutter to cut out the scones.
Place on a tray, slightly touching each other as this will help them rise.
Brush the tops lightly with milk and bake for 15 mins until golden on top.
Turn onto a rack to cool and cover with a tea towel to stop the tops from getting crusty.
Now, to make the blackberry topping
Combine the sugar and water in a saucepan and stir over a medium heat to dissolve sugar and bring to the boil.
Reduce heat to low add the blackberries and simmer for 3 minutes, gently stir as needed.
Allow 30 minutes for the berries to cool in their own juice.
Pack the scones in a tea towel or airtight container and place your blackberry topping in a leakproof jar. Pop some dollop cream in your picnic basket and to serve spoon copious amounts of blackberry and cream on each. Enjoy with a cup of Australian Picnic Tea.
Picnic Tip:If you have the time make the blackberry topping the day before (or use a good quality berry jam from your local deli). Always make the scones on the day you intend to eat them.