Recipe: Mum's Boab Scones
Endemic to Western Australia’s Kimberley region and the Victoria River region of the Northern Territory, the boab tree has fruit that is edible and is very high in Vitamin C.
Name: Boab
Scientific Classification: Adansonia Gregorii
Alternative Names: Australian baobab, bottle tree, gouty stem tree
Mum’s Boab Scones
Click here to read our article about boab trees and their fruit. Here’s a snippet:
Boabs are endemic to Western Australia’s Kimberley region and the Victoria River region of the Northern Territory.
The Miriwoong people traditionally used boabs (Gerdewoon) for food, water, medicine and shelter. Their fruit is edible and, in fact, it’s really high in Vitamin C. Though, it’s unlikely that you’ll see boab on many mainstream menus anytime soon, as there is only a small commercial industry for them.
Boab fruit has six times more vitamin C than an orange and it’s rich in other vitamins like Vitamin A, B1 and B2. It contains minerals like zinc, magnesium, iron and potassium and it’s got twice as much calcium as milk.
Ingredients
Makes 15 scones
3 cups self raising flour
A few spoons of cream
1 cup milk
1-2 cups water, as needed
A few tablespoons of ground boab nut (remove seeds and grind down into powder form in food processer or blender)
Method
Makes 15 scones
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)
