Finally, she’s sharing her recipe! Terri’s boab scones
Recipe by Terri Connell, Co-owner of the Kimberley Cruise Centre. Photos by Grace Picot.
This recipe has been popular over the years with friends, family and some lucky Kimberley Cruise Centre clients who’ve travelled through Kununurra and joined us for afternoon tea. I invented the recipe and haven’t seen anyone else incorporate boab into their scones 🙂
Boabs can be seen throughout the Kimberley, but many people don’t know that you can eat the powdery substance inside the nuts and it’s highly nutritious. So, without further adieu, here’s my ‘famous’ recipe:
Terri’s boab scones
Makes: 15 scones
Ingredients:
- 3 cups self raising flour
- A few spoons of cream
- 1 cup milk
- 1-2 cups water, as needed
- A few tablespoons of the boab powder from inside the boab nut (blend it to crush it into a powder form, then sift it to remove seed residue)
Method:
- Turn fan forced oven onto 200 degrees
- Mix together all ingredients
- Dust large chopping board with flour
- Knead scone mix together on the chopping board
- Avoid handling the mix too much. Once it’s formed one big lump, cut out scones with a round glass
- Put each scone onto oven tray that has been dusted with flour
- Bake for 12 minutes, then check inside one scone to ensure it’s cooked through (may need another minute or two)
Enjoy with jam and cream. Or (Terri’s personal favourite) lemon spread. Yummo!
