What is Akudjura? it's a small native Australian berry with a tangy caramel flavour, also called Bush Tomato.
4 cups plain flour
1 pinch of salt
1 tbsp baking powder
3 tbsp butter
1 cup akajura (bush tomato), finely chopped
3 cups milk (approximately), plus extra for brushing
Cooking time: 30 minutes
Pre-heat the oven to 200°C. Place flour in a large mxing bowl, add salt and baking powder. Rub the fat (butter) into the flour until it resembles breadcrumbs. Add bush tomato and mix through.
Gradually add the milk, a little at a time, until you have a soft dough. Knead for a few minutes. Press gently so the dough is about 3cm high. Cut out scones, transfer to a baking tray lined with non stick baking paper and rest for 10 minutes.
With a pastry brush, brush the tops of the scones with a little milk and bake for approximately 20 minutes or until brown on the top. Rest for 10 minutes before enjoying.