Australian Scones with Native Kunzea and Lemon Myrtle

An Australian favourite made even better with delicious native lemon myrtle & kunzea.
Serve these up warm with lashings of cream and a berry jam.



  • 1 ½ cups self-raising flour, sifted.
  • ½ cup lemonade
  • ½ cup cream
  • Pinch salt
  • 1 flat teaspoon kunzea


  • 125ml cream
  • ½ teaspoon icing sugar
  • ¼ teaspoon lemon myrtle



  • Preheat oven to 190
  • Line a baking tray with baking paper
  • In a large bowl, add all scone ingredients
  • Using your hands, and working quickly, bring the ingredients together to make a dough. Do not overmix.
  • Turn dough out onto a floured surface and roll out to be 3cm high.
  • Cut with a 4cm round scone cutter or simply cut into 4cm squares.
  • Space about 1cm apart on the tray and bake for 20 minutes until cooked.


  • Whip all ingredients together and set aside for 30 minutes before serving to allow the flavours to infuse.
Scones with Kunzea and Lemon Myrtle Cream

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