Hard Anzac biscuits were meant to travel to soldiers across the world, but this delicious Sunday bake uses the flavours of the classic biscuit in a fluffy scone. Lots of golden syrup, please.
2 cups self-raising flour, plus extra for dusting
1 cup rolled oats
½ cup soft brown sugar
2 tsp baking powder
½ cup desiccated coconut
½ tsp salt
100g butter, melted
2 tbsp golden syrup, plus extra to serve
whipped cream, to serve
1. Heat your oven to 180C fan-forced (200C conventional). Combine the flour, oats, sugar, baking powder, coconut and salt in a bowl and mix until combined. Combine the egg, butter, golden syrup and milk and beat until well combined. Make a well in the centre of the dry ingredients and fold the wet ingredients into the dry to create a very rough dough. Do not over-mix the dough.
2. Dust a board with flour and press the dough out to about 2½ cm thick. Use a circular cutter to cut the dough, transferring the scones to a paper-lined baking tray. Bake for about 15 minutes until risen and browned. Serve with whipped cream and more golden syrup.
Also try: my golden syrup pudding
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.
Correction: The original version of this recipe listed the wrong quantity of baking powder. This has been amended.