Lemon Myrtle Scones: A Delightful Twist on a Classic Recipe
There's something deeply satisfying about a perfectly baked scone — golden on top, soft in the centre, and fragrant straight from the oven. Now imagine that classic comfort elevated with the clean, bright citrus of Terrablendz Dried Lemon Myrtle. These lemon myrtle scones are a distinctly Australian take on a beloved classic — and once you try them, you won't go back.
Lemon myrtle brings a flavour that's more refined than lemon zest, more aromatic than lemon juice, and entirely its own. It's the kind of ingredient that makes people ask, "What is that?" — in the best possible way. Whether you're baking for a weekend brunch, afternoon tea, or a special occasion, this recipe delivers every time.
Key reasons to love this recipe:
- Uses a premium Australian native herb with a distinctive citrus profile
- Simple pantry ingredients with a short prep time
- Versatile — works sweet or savoury
- A genuine point of difference on any table
What Makes Lemon Myrtle Unique
Lemon myrtle (Backhousia citriodora) is a rainforest tree native to subtropical Queensland. Its leaves contain one of the highest concentrations of citral — the compound responsible for that intense lemon fragrance — of any plant on earth. That's what sets it apart from every other citrus-forward herb or spice.
Unlike lemon zest, which can turn bitter with heat, dried lemon myrtle holds its aromatic quality through baking. It doesn't fade into the background — it stays present, bright, and clean throughout the entire cook. This makes it particularly well-suited to baked goods where you want the flavour to carry through from batter to finished product.
What also makes lemon myrtle stand out:
- Higher citral content than lemongrass or lemon verbena
- Stable under heat — ideal for baking, roasting, and grilling
- Pairs with both sweet and savoury flavour profiles
- Grown and harvested in Australia, supporting local producers
It's a herb that rewards curiosity. Once you understand what it brings to a dish, you'll find yourself reaching for it constantly — in scones, in dressings, in rubs, and beyond.
The Flavour Profile of Lemon Myrtle
Describing lemon myrtle to someone who hasn't tried it is a genuine challenge — because it tastes like lemon, but better. The flavour is clean and bright with a floral undertone that lemon juice simply doesn't have. There's no bitterness, no sharpness, just a smooth, sustained citrus note that lingers pleasantly.
In scones specifically, lemon myrtle works in harmony with the buttery richness of the dough. It cuts through the fat without competing with it, creating a balance that feels effortless. The result is a scone that tastes indulgent and fresh at the same time — a combination that's harder to achieve than it sounds.
Flavour notes you'll detect:
- Bright, clean lemon — without the acid bite
- Subtle floral and eucalyptus undertones
- A warm, slightly sweet finish
- Aromatic on the nose before the first bite
This complexity is what makes lemon myrtle a genuine culinary ingredient rather than a novelty. It adds dimension, not just flavour — and that's the difference between a good scone and a memorable one.
How to Use Lemon Myrtle in Baking
Dried lemon myrtle is finely ground, which means it disperses evenly through dry ingredients without creating texture issues. In this scone recipe, it's sifted directly into the flour — simple, effective, and consistent every time. You don't need to steep it, infuse it, or do anything complicated.
The key is proportion. Lemon myrtle is potent, so a little goes a long way. Half a teaspoon in this recipe is enough to perfume the entire batch without overwhelming the other flavours. If you want a more pronounced citrus hit, you can increase to three-quarters of a teaspoon — but start with the base recipe first.
Tips for using lemon myrtle in baking:
- Always sift with dry ingredients for even distribution
- Store in an airtight container away from direct light to preserve potency
- Use within 12 months of opening for best flavour
- Pair with vanilla, honey, or cream-based recipes for best results
Beyond scones, lemon myrtle works beautifully in shortbread, cheesecake bases, custards, and even spice rubs for chicken or seafood. It's one of those rare ingredients that genuinely crosses the sweet-savoury divide with ease.
Lemon Myrtle Scones Recipe
Ingredients:
- 2 cups self-raising flour
- 2 tbsp sugar
- ¼ tsp salt
- ½ tsp Terrablendz Dried Lemon Myrtle (Backhousia citriodora)
- 60g cold unsalted butter, cubed
- ¾ cup milk
- ¼ cup cream
- Extra flour for dusting
Method:
- Preheat oven to 200°C and line a baking tray with baking paper.
- In a large bowl, sift together flour, sugar, salt, and lemon myrtle.
- Add cold butter cubes and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs.
- Make a well in the centre, then pour in milk and cream. Stir gently until a dough forms — do not over-mix.
- Turn dough onto a lightly floured surface and knead gently a few times to bring it together.
- Pat dough into a 2cm thick round. Use a round cutter to cut out scones and place on the prepared tray.
- Brush tops with a little cream to encourage browning.
- Bake for 12–15 minutes or until golden on top. Serve warm.
Where to Buy Lemon Myrtle for This Recipe
The quality of your lemon myrtle makes a real difference to the finished result. Terrablendz Dried Lemon Myrtle is sourced from Australian growers, finely ground for consistent flavour, and packaged to preserve potency. It's the ingredient that takes this recipe from good to genuinely impressive.
Why Terrablendz Dried Lemon Myrtle stands out:
- 100% Australian-grown and processed
- Finely ground for even distribution in baking
- No fillers, no additives — pure lemon myrtle
- Resealable packaging to maintain freshness
Shop Terrablendz Dried Lemon Myrtle now and have it delivered straight to your door. Your scones — and everything else you bake — will thank you.
Why Choose Australian Native Ingredients
Australian native herbs and spices have been part of this country's food landscape for thousands of years, yet they remain underutilised in everyday cooking. That's changing — and for good reason. These ingredients offer flavour profiles that are genuinely unlike anything else in the global pantry, and they're grown right here on home soil.
Choosing native ingredients isn't just about flavour. It's about supporting Australian growers, reducing food miles, and building a culinary identity that's distinctly ours. When you cook with lemon myrtle, you're participating in something larger than a single recipe — you're helping to establish Australian native produce as a serious culinary category.
Reasons to cook with Australian native ingredients:
- Unique flavour profiles unavailable anywhere else in the world
- Supports local Australian agriculture and small-batch producers
- Grown in conditions suited to Australian climate — naturally resilient crops
- Increasingly recognised by chefs and food writers globally
- Adds genuine provenance and story to your cooking
Lemon myrtle is one of the most accessible entry points into Australian native cooking. It's familiar enough — it tastes like citrus — but distinctive enough to make every dish feel considered and intentional.
Scone Variations Worth Trying
Once you've nailed the base recipe, there's plenty of room to experiment. Lemon myrtle's versatility means it plays well with a wide range of additions — both sweet and savoury. These variations keep the recipe fresh and give you options for different occasions.
Sweet variations:
- Blueberry and lemon myrtle — fold through ½ cup of fresh or frozen blueberries before cutting
- Lemon myrtle and white chocolate — add 80g of roughly chopped white chocolate for a richer result
- Glazed lemon myrtle — drizzle with a simple icing made from icing sugar, lemon juice, and a pinch of lemon myrtle
Savoury variations:
- Lemon myrtle and cheddar — reduce sugar to 1 tsp and fold through ½ cup of grated sharp cheddar
- Lemon myrtle and herb — add 1 tbsp of fresh thyme or chives for a more complex savoury profile
Each variation keeps lemon myrtle as the lead flavour — everything else is supporting cast. That's the mark of a genuinely versatile ingredient.
Serving Suggestions
Lemon myrtle scones are at their best served warm, straight from the oven. The aroma alone is worth the bake time. From there, the accompaniments you choose will shape the entire experience.
Classic pairings that work every time:
- Clotted cream and strawberry jam — the traditional combination, elevated by the citrus notes
- Lemon curd — doubles down on the citrus and adds a tart contrast
- Raw honey — brings a floral sweetness that complements lemon myrtle beautifully
- Whipped cream and fresh berries — light, fresh, and visually impressive
For savoury versions, serve alongside a cheese board with sharp cheddar, creamy brie, or a good aged gouda. The zesty scone cuts through the richness of the cheese in a way that feels intentional and refined.
Related Recipe Inspiration
If you've enjoyed baking with lemon myrtle, there's a whole world of native Australian baking worth exploring. From biscuits to cakes to slices, the same principles apply — quality native ingredients, simple techniques, and flavours that genuinely stand out.
For more ideas using lemon myrtle in the oven, explore our easy lemon myrtle baking guide — it covers a range of simple recipes that use the same ingredient with different techniques and flavour combinations.
And if you're looking for a broader collection of native-inspired sweet recipes, our lemon myrtle desserts guide is the place to start. It covers everything from no-bake options to more involved bakes, all built around the same premium native ingredients.
More ways to explore native Australian cooking:
- Try lemon myrtle in custards and panna cotta for a refined dessert option
- Use it in spice rubs for chicken or fish for a savoury application
- Experiment with lemon myrtle in shortbread for a simple, crowd-pleasing biscuit
- Browse the full Terrablendz recipes blog for more inspiration across every meal occasion
Tips for Baking Perfect Lemon Myrtle Scones
Scones have a reputation for being temperamental, but they're actually quite forgiving when you understand the fundamentals. The most common mistakes are easy to avoid once you know what to look for.
The non-negotiables for a great scone:
- Cold butter — this is the single most important factor. Warm butter melts into the flour rather than creating the pockets that give scones their flaky texture. Work quickly and keep everything cold.
- Don't over-mix — once the liquid goes in, stir only until the dough just comes together. Over-mixing develops gluten and produces a tough, dense result.
- Handle the dough gently — a light touch when kneading and cutting keeps the layers intact.
- Cream wash — brushing the tops with cream before baking gives a golden, shiny finish that looks professional and tastes better.
- Hot oven — 200°C is the sweet spot. Too low and the scones spread; too high and they brown before cooking through.
Follow these principles and the lemon myrtle will do the rest. The flavour is already there — your job is just to give it the right environment to shine.
Frequently Asked Questions
What makes lemon myrtle scones different from regular scones?
The addition of dried lemon myrtle introduces a clean, aromatic citrus note that lemon zest or juice can't replicate. The flavour is more complex, more fragrant, and more sustained through baking — it doesn't fade or turn bitter with heat. The result is a scone that tastes distinctly Australian and genuinely memorable.
Can I substitute fresh lemon for lemon myrtle in this recipe?
You can add lemon zest for a citrus flavour, but it won't deliver the same result. Lemon myrtle has a higher citral content than fresh lemon and a floral complexity that zest simply doesn't have. It also behaves differently in heat — holding its flavour through baking rather than fading. For the best outcome, use dried lemon myrtle as specified.
How do I keep my scones light and fluffy?
Three things matter most: cold butter, minimal mixing, and a hot oven. Cold butter creates steam pockets during baking that produce the flaky, layered texture scones are known for. Over-mixing develops gluten and makes scones dense. And a properly preheated oven at 200°C ensures the scones rise quickly and evenly without spreading.
What can I serve with lemon myrtle scones?
Classic jam and cream is always a winner, but lemon curd is arguably the best pairing — it amplifies the citrus notes and adds a pleasant tartness. Raw honey works beautifully for a more subtle sweetness. For savoury versions, sharp cheddar or creamy brie on the side creates a genuinely impressive cheese-and-scone combination.
Where can I buy quality dried lemon myrtle in Australia?
Terrablendz Dried Lemon Myrtle is available online and ships across Australia. It's sourced from Australian growers, finely ground for consistent results in baking, and packaged to preserve freshness. You can order Terrablendz Dried Lemon Myrtle here and have it delivered directly to your door.
A Final Word on Lemon Myrtle Scones
Lemon myrtle scones are more than a recipe — they're a statement about what Australian cooking can be. Grounded in quality native ingredients, built on simple technique, and delivering a flavour that's genuinely distinctive, they represent the best of what happens when you cook with intention.
The broader movement toward Australian native ingredients in everyday cooking is gaining real momentum. Chefs, home cooks, and food writers are increasingly recognising that Australia has a pantry unlike anywhere else in the world — and lemon myrtle is one of its finest offerings. Using it in something as accessible as a scone is a way of making that story part of your everyday kitchen.
If you're ready to explore more of what lemon myrtle can do, the full collection of lemon myrtle sweet recipes is a great next step. From simple bakes to more involved desserts, every recipe is built around the same commitment to quality and flavour that makes these scones worth making again and again.
Bake with confidence. Cook with native ingredients. And enjoy every bite.