I have written before about how ANZAC Day is tied up with food in my household. I cannot imagine an ANZAC Day where my dad didn’t make biccies and I didn’t eat the raw dough. So it was with some trepidation this year that I bustled into the kitchen myself and made a different kind of ANZAC Day treat.
Dear readers, please be aware that I have gone against a long-standing tradition…
And I’m not even a little bit sorry!
These scrumptious little morsels are definitely not an ANZAC biscuit, but they’re full of the same flavours and they’re just as delicious. And the addition of jam and golden syrup infused cream is something to marvel at.
They even got dad’s nod of approval!
If you’re after the genuine thing, check out my dad’s ANZAC biccies recipe. If you’re after a different ANZAC day treat, look o further, these babies have all the traditional flavours and a little something extra.
ANZAC Day scones
- 3 cups plain flour
- 2 cups oats
- 1.5 tsp bicarb
- 80g butter
- 300mL coconut cream
- 1/4 cup golden syrup
- 1 tbsp milk
Golden syrup cream
- 1/2 cup pouring cream
- 1 tbsp golden syrup
Mix your oats, flour and bicarb together in a bowl, then rub in the butter. Pour in half of the coconut cream, mixing as you go, then pour in the golden syrup. Pour in the rest of the coconut cream and mix until you have a cohesive dough. The mixture should be slightly sticky, but not wet.
Preheat your oven to 200C and line a tray with baking paper.
Scoop up the ball of dough and press it onto a floured surface. Gently knead it with your fingers until it is about 2cm high. Grab your scone cutter and cut out as many circles as you can, then place them on the prepared tray. Re-roll the remaining dough lightly and cut out the rest of the scones. Brush the tops of your scones with the milk.
Pop all of them in the oven for 18-22 minutes, rotating them at half way.
When the scones have about 5 minutes left in the oven, whisk the cream and golden syrup together until you get soft peaks.
Remove the scones from the oven; when you pull them out, they should be golden brown and have risen slightly. Serve piping hot with jam and cream and a cuppa.