Lovely Wee Days that I had bookmarked. Then I discovered we had no milk. I turned to the ingenius idea I got from AOF to substitute soda water for milk. I also had mixed the mashed pumpkin with some cream cheese so I threw some of that in as well. I let Sylvia sprinkle the smoked paprika in. It was a generous amount. Kids are never subtle.
I am sending this to the Bookmarked Recipe event that is hosted by Jacqueline from Tinned Tomatoes and was founded by Ruth from Ruth's Kitchen Experiments.
Previously on Green Gourmet Giraffe:
This time last year: Fish and chips – reflections of a vegetarian
This time two years ago: Pear and Walnut Chutney
This time three years ago: Tagged: Top Ten Photos
This time four years ago: Dench bread and Dukkah: simple pleasures
adapted from Lovely Wee Days
- 2 cups grated cheddar cheese (not packed)
- 1/2 cup grated parmesan cheese (not packed
- 2 cups self raising flour (I used half white, half wholemeal)
- generous sprinkle of smoked paprika
- 1 cup soda water (or milk)
- 1/4 cup mashed pumpkin and cream cheese (or milk)
- extra grated cheese for sprinkling
Preheat oven to 240 C. Mix grated cheddar and parmesan cheeses with flour. Gently stir in soda water and pumpkin and creamed cheese mixture until the dough comes together in a soft ball. Mine was really sticky and needed a bit of flour sprinkled on it so I could handle it.
Turn out onto a floured board and knead a couple of times until smooth. Pat flat on a floured board until about 1cm thick (or a bit thicker). Cat into rounds and place almost touching on a greased baking tray. Sprinkle with grated cheese (I used parmesan and cheddar again).
Bake for 15-20 minutes. Mine were still a little doughy after 15 minutes but a few more minutes helped. Wrap scones in a teatowel. Best eaten warm.
On the stereo:
With my Little Ukulele in my Hands: I'm the Ukulele Man: George Formby