Kawakawa & Cheese Scones

  • 26 September 2021

Kawakawa makes a wonderful flavour and aromatic addition to scones. And it is easily added to most cheese or savoury scone recipes - so you don't have to use the particular recipe below - it is just an example.

We've found that adding 2 tablespoons of dried kawakawa flakes to this recipe for 12 scones worked well. But if you were adding other savoury ingredients too then you may use a little less.


3 cups flour 75g butter
6 teaspoons baking powder 1 1/2 cups milk
1/4 - 1/3 teaspoon salt 1 cup grated cheese
2 tablespoons dried Kawakawa extra milk

Sift the flour, baking powder and salt into a bowl. Cut butter into small cubes and then cut into the flour mix until well distributed throughout the flour mix. Add 3/4 of the cup of grated cheese, and kawakawa. Then add the milk and mix quickly - using a knife works well - to get it to a soft dough. Knead a few times.

Add a light dusting of flour to a baking tray. Then either pour scone dough onto the tray, press it, then cut into 12 equal sized pieces, OR, grab handfuls of dough and press each into a separate spot on the try - trying to get roughly 12 equal handfuls. Create approx 2cm gaps between pieces.

Brush tops of pieces with the extra milk, then distribute the remaining 1/4 cup of grated cheese across the tops of each scone piece.

Bake in oven at 220 degrees C for approx 12 minutes or until golden brown.

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