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Recipe

A Bite To Eat With Alice: Lemon myrtle scones with a finger lime glaze

Prep time: 
10
Cook time: 
25
Skill level: 
Low
Serves: 
9
Finished dish, glazed scones on serving platter

Once they are out of the oven and cooled, drizzle the scones with the finger lime glaze and serve. (ABC News: David Sier)

Alice Zaslavsky is the host of A Bite To Eat with Alice, weeknights at 6pm on ABC TV and anytime on ABC iview. Alice is the resident culinary correspondent for ABC News Breakfast and ABC Radio, a food literacy advocate, bestselling cookbook author, and creator of Phenomenom, a free digital toolbox helping teachers slip more serves of veg into the curriculum.

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Mark Olive is a renowned Australian chef and advocate for sustainability and Indigenous Australian culture.

Mark, a Bundajalung man, joined Alice in the kitchen, but before he did, she pulled together these scones with a nod to his love of native ingredients.

Glaze mix for scones in a mixing bowl on bench top

The sweet glaze is made from a combination of pure icing sugar and finger lime juice. (ABC News: David Sier)

This recipe appears in A Bite to Eat with Alice, a new nightly cooking show on ABC iview and weeknights at 6pm on ABC TV.

Find the full list of recipe credits here.

A Bite To Eat With Alice: Lemon myrtle scones with a finger lime glaze

Prep time: 
10
Cook time: 
25
Skill level: 
Low
Serves: 
9

Ingredients

Finger lime syrup

Scone

Finger lime glaze

Method

  1. Pre heat the oven to 220°C.
  2. Line baking tray with baking paper.
  3. To make the finger lime syrup, place the lime zest, lime juice and caster sugar in a small saucepan on medium heat and stir until sugar has dissolved. Remove from the heat and stir through the finger lime pearls. Set aside to infuse for an hour.
  4. For the scones, in a shallow bowl place the self-raising flour, lemon myrtle, caster sugar and salt, give it a good stir with a wooden spoon to combine well.
  5. Make a small well in the middle and pour in the soda water and cream. Using your hands slowly bring all the ingredients together to incorporate without over mixing. Turn out onto a floured bench and gently knead to smooth slightly and flatten the dough to 3cm thick. With a 7cm round pastry cutter, cut circles and place them on a lined baking tray close together, then brush the top with milk.
  6. Transfer the tray of scones to the oven and bake for 15 mins or until golden on top.
  7. Meanwhile, for the finger lime glaze, strain the finger lime syrup through a small fine sieve, reserving the syrup. Add the finger lime pears in the sieve to a mixing bowl with the icing sugar then add the reserved syrup, a tablespoon at a time, stirring between additions until you achieve a smooth and runny glaze. You want to achieve a glaze that is thick enough to coat the scones and not too runny that it runs off straight away.
  8. When the scones are cooked, remove from the oven and place onto a cooling rack. Cover with a tea towel and let cool. Once cool, drizzle with the finger lime glaze and serve.
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