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Scones with inca berries recipe


Macadamia scones

  • 1/2 cup macadamias
  • 1 cup plain flour
  • 2 tbsp caster sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 80 g butter cold, cut into cubes
  • 1/3 cup milk
  • 1 tbsp milk extra, to brush scones
  • 1/4 cup macadamias finely chopped

Blackberries and cream

  • 1/4 cup sugar
  • 2 tbsp water
  • 1 punnet blackberries fresh
  • 200 ml thickened cream or clotted cream, whipped


1. Rub butter into flour. When thoroughly incorporated, add milk and mix with hands gently until mixture is well blended and comes together in a mass. Then add chopped incaberries and mix in.

2. Flour bench thoroughly and place mixture from the bowl.

3. Knead until smooth, about 3-4 minutes.

4. Using rolling pin gently roll out until about ¾” thick. Using cutters or knife cut into rounds and place on well floured tray.

5. Cook at 425-450 degrees F (220-235 Deg C) for 10 minutes or until risen and tops are lightly brown.

Remove and serve with butter or jam and cream.


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