Method

• 1.
  Preheat the oven to 180°C and dust a 20cm baking tray with flour.
• 2.
  Mix the flour and butter in a bowl until well combined. Add milk and wattleseed and mix to make a sticky dough.
• 3.
  Dust a clean work surface with some flour and knead the dough until it is soft in texture, being careful not to overwork it.
• 4.
  With a rolling pin, roll out the dough to a 4cm thickness. Use a round biscuit cutter to cut out 9 scones (if you don’t have a cutter, use a measuring cup or thin glass, like a wine glass). Place the scones on the tray and bake for 20-25 minutes.
• 5.
  Meanwhile, make the strawberry gum cream. Place all ingredients in a large bowl and mix together using a hand-held mixer (or a stand mixer) and whip until thickened.
• 6.
  Be careful not to over-mix; this should only take 2 minutes using a stand mixer.
• 7.
  Serve scones with strawberry gum cream and lemon myrtle jam.