More Recipes from the Edible Native Garden

Thanks to Lisa Atkins for some more delicious recipes from the Elvina Bay Edible Native Garden.

SALTBUSH SCONES (made with dried and crushed saltbush leaves)
Preheat oven to 220C

3 cups plain flour
3 heaped tsps baking powder
1/4 tspn salt
50 g butter
1 and 1/4 cups milk
3 tspns dried and crushed saltbush leaves

1. Sift flour, salt and baking powder into bowl. Add saltbush leaves.
2. Cut butter in cubes and rub into mix until it resembles fine breadcrumbs. Add milk and mix quickly with a knife to a soft dough.
3. Roll out, keeping dough high. Cut into shape with floured glass or cutter.
4. Dust oven tray with flour. Place scones 2cm apart and bake for 10 minutes.

Serve with Raspberry and Lemon Myrtle Jam + Wattleseed cream

RASPBERRY & LEMON MYRTLE JAM

3 cups frozen raspberries
2 and 1/2 cups sugar
5 lemon myrtle leaves

1. Put berries into large pot and cook slowly until juice runs from them.
2. Bring to boil, add sugar, lemon myrtle leaves. Stir until sugar dissolves.
3. Boil briskly for 5 mins. Take off heat and stir for 15 mins.
4. Pour into sterilised jars. (Discard lemon myrtle leaves)

WATTLESEED CREAM

Beat cream with 1 tspn wattleseed and 1 tspn sugar