These scones using Lemon Myrtle and CARNATION® Lite Cooking Cream are a tasty and wholesomesnack. Why not make some of these on the weekend to have ready for the week ahead? These recipes were created by Tracy Hardy, Wattleseed Nutrition.
Prep time 20 min
Cook time 15 min
Serves 16


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  1. Preheat oven to 230°C or 210°C fan. Lightly dust a large baking tray with some flour.
  2. Sift the flour into a large bowl. Add lemon myrtle.
  3. Whisk the pumpkin and CARNATION® Lite Cooking Cream in a large jug until smooth.
  4. Add to the flour along with the lemonade.
  5. Use a flat-bladed knife to stir until a sticky dough forms.
  6. Turn onto a lightly floured surface and knead gently until a smooth, soft dough.
  7. Press the dough out to a 2cm-thick discs. Use a 5.5cm cutter dipped in flour to cut 8 discs from the dough (or use the rim of a small glass). Gently knead the scraps and repeat to make another 8 scones.
  8. Place the scones, side by side and just touching, on the prepared tray. Lightly brush with milk. Bake for 12-15 mins or until golden and scones sound hollow when tapped on the base.
  9. Serve warm with butter and cinnamon sugar.
  10. Makes around 16 scones - for more scones use a smaller cutter or glass.
Did You Know: Lemon myrtle leaves contain the highest amount of citral of any plant known in the world. It is often described as lemonier than lemon! Lemon myrtle can be used in teas, drinks, syrups, glazes, cakes, biscuits, dressings, mayonnaises, sauces and ice-creams. Try and ensure you are purchasing bush foods from Indigenous owned businesses.

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