These are not just ANY old scones. Behold…these are my old faithful’s. They have never let me down, never not worked, and they are magnificently quick.
Best part is you don’t need a scale, you don’t need to fuss…simply mix and bake!
I have ‘blinged’ up the humble scone, I think it was well overdue for a makeover don’t you? To add colour, personality and flavor I have added grated pumpkin or you could use carrot, zucchini or butternut instead! That teamed with the herbs and the sexy ricotta spread will give your next scone-serving session guaranteed ‘ooh’s and aah’s’ …
Pumpkin, parsley and Parmesan Scones
- 2 cups plain flour sifted = 500 ml
- 2 teaspoons baking powder sifted
- 2 pinches salt
- 2 tablespoons grated parmesan cheese (or cheddar)
- 2 tablespoons freshly chopped chives or parsley
- 2 eggs beaten – place in a 250 ml cup measure, top to the 250 ml mark with milk/ricotta/sour cream/sour milk or even plain yogurt
- 1/2 cup pumpkin, butternut, zucchini or carrot finely grated – place in a bowl with 125g grated or diced butter and ‘melt’ in the microwave for about a minute, this will melt the butter and soften the vegetable!
- Mix all the ingredients together until a nice thick batter is formed, try not to over mix as these will become tough if over handled! Less is more in this case.
- You can either drop tablespoons of the mixture into greased and floured muffin tins, paper cups, terracotta pots or just dollop onto a baking sheet OR with floured hands shape the dough into a square with your hands and simply cut into 9 squares.
- Place squares on baking tray.
- Bake at 180 c for about 15 minutes until golden brown and cooked.
- Check for doneness. Serve with this delicious spread or just some lovely butter.
Ricotta parsley and pepper dollop
- 125g light ricotta
- 1/4 teaspoon lemon zest finely grated
- 1 teaspoon freshly chopped parsley
- Lots of black freshly ground pepper/pink pepper
- 1 tablespoon parmesan cheese grated
Happy Cooking, and Happy Mother’s Day to all of us fabulous mum’s out there!