ANZAC biscuits are great with a cuppa—but if you’re up early for the dawn service, nothing beats a tray of fluffy scones scented with oats, coconut and golden syrup. This mash-up keeps the spirit (and flavour) of the original biscuit while delivering the comfort of a fresh-baked scone. Quick to mix, easy to share, and perfect with lashings of jam and cream.
Ingredients – makes 12
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2 cups (300 g) self-raising flour, plus extra for dusting
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½ cup (50 g) rolled oats, lightly blitzed
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¼ cup (20 g) desiccated coconut
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2 tbsp brown sugar
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Pinch of salt
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60 g cold unsalted butter, diced
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1 tbsp golden syrup
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¾ cup (180 mL) milk, plus a little for glazing
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1 tsp vanilla extract
Method
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Heat the oven to 200 °C (fan 180 °C). Line a baking tray.
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Combine dry stuff: flour, oats, coconut, sugar and salt in a bowl.
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Rub in butter with fingertips until the mix looks like coarse crumbs.
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Wet mix: warm milk gently, stir in golden syrup and vanilla.
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Bring together: pour wet mix into dry; use a butter knife to cut and fold until just combined. (Dough should be soft—not sticky. Add a spoon of milk if too dry.)
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Pat & cut: turn onto a floured bench, pat to 3 cm thick, and punch out rounds with a 5 cm cutter (press straight down—no twisting).
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Bake: arrange rounds shoulder-to-shoulder on the tray, brush tops with milk, bake 12–14 min until risen and lightly golden.
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Serve hot with your favourite jam in a Le Parfait Super Terrine 1 L jar and whipped cream.
Make it yours
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Extra crunch: sprinkle raw sugar and extra oats on top before baking.
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Dairy-free: swap butter for coconut oil and milk for almond milk.
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Freeze-dry for later: pop leftovers into your freeze dryer—perfect lunchbox snacks that last months.
Storage & gifting
Once cool, slide the scones into a Le Parfait or Ball Mason jar, clip the lid and they’ll stay soft for two days on the bench. Tie on a sprig of rosemary and a note: Lest We Forget—ideal for neighbours, school bake sales or veterans’ morning teas.