Callington Mill, in Oatlands, has been one of the stops on our Tasmanian travels. I has been very interested to learn about the Georgian tower mill which was built in 1832. It is the only mill of its kind in the Southern hemisphere, and has recently been restored into a fully working flour mill, producing organic flour and specialising in ancient grains such as Rye, Spelt and Quinoa. I picked up some of their Tasmanian chemical free wheat flour and am really enjoying baking with it.

Lemon Myrtle is one of those unique Australian bush tucker foods. It has a zesty refreshing lemon flavor that goes so well in so many dishes.

Lemon Myrtle Scones

2 cups flour (I used Callington Mill’s stoneground, lightly sifted flour, milled from Tasmanian chemical free wheat)
4 teaspoons baking powder
2 teaspoons organic ground lemon myrtle (I used Red Kelly brand)
1/2 cup grated zucchini (courgette)
2 tablespoons onion marmalade
1/3 cup vegetable oil
2/3 cup plant milk
pinch salt

Pre-heat the oven to 220 degC.
Combine all the ingredients in a mixing bowl using a metal butter knife.
Shape into a rectangle, 1 inch thick, on a floured board.
Transfer onto a greased tray and score into 6 pieces with a sharp knife.
Bake for 10-12 minutes.
I served the scones with Ashgrove’s country butter.