International Scone Week. It prompted much contemplation of scone recipes. Perhaps I bought some brie intending to make interesting scones last weekend but ran out of puff, then I needed chocolate during the week, and finally the brie made it into scones this weekend!
split pea soup but three days running were quite enough. So last night I made a soup with some pumpkin and vegies that needed using, plus the remains of the split pea soup and some vegan tofu-based cheese. Odd companions but they got along very well. Alongside them I served some very savoury scones.
They were delicious scones. I loved the slight crunch of walnuts and the soft cheese on top. They were quite savoury so the little nuggets of dried apple were a lovely sweet contrast. Sylvia ate hers with jam, E had nut butter on his and I loved them plain. This morning I enjoyed the scones with my mum's dried apricot jam for breakfast. A success! More lovely scones to be found at Celia's International Scone Week round up.
- I have been given the most fun exercises by my doctor - blowing up balloons! Seriously! She says it will help clear some of the fluid in my ear that has built up after a recent ear infection. Sylvia is only too happy to do the exercises with me.
- Our Australian federal politicians continue to astound us with their arrogance. Last week Treasurer, Joe Hockey was criticised for saying that a proposed increase in fuel excise will not hit the poor as hard as the rich because they “don’t have cars or actually drive very far”. And then there are our Prime Minister Abbott's comments on Scotland's referendum for independence. Oh dear, oh dear!
- We finished watching The Secret State on the telly on Friday. Gabriel Byrne was dignified as Tom Dawkins. It was an unsettling plot about the conspiracies and deals behind the scenes. The most telling line was when the Prime Minister said, "You get to the top, and you realise it’s really only the middle." It was worth watching just to see the sort of honest speeches I wish we could hear from our politicians.
- I also watched the last of the second series of The Time of Our Lives last week. Great Aussie drama. In the last episode was a wedding that was held the afternoon after a stressful job interview and the marriage proposal, organised as a surprise for the bride. It looked beautiful but a little too much like it existed in televisionland. How many brides would really be ok about not having a say in the planning of the wedding!
- I hate finding a typo in my writing and yet they are so hard to spot. Now that I have read Why is it so hard to catch your own typos? I am relieved to discover that the next time I spot one of my own typos I can feel smug about focusing on more high level complex tasks than mere spelling and grammar!
One year ago: Mini baked doughnuts and fun stuff
Two years ago: NCR African Curried Coconut Soup
Three years ago: Potage St Germain
Four years ago: Election Blues and Matrimonial Slice
Five years ago: Potato boston bun
Six years ago: WTSIM ... Beer Bread
Seven years ago: SHF #34: Pumpkin scones
Walnut, brie and apple scones
Based on Food Ideas's basic scones
Makes 28 small scones
2 cups white self raising flour
1 cup self raising wholemeal flour*
1/2 cup smoked and salted walnuts*
1/2 cup chopped dried apple
1 to 1 1/2 cups buttermilk, plus extra for glazing*
1 tbsp honey
Preheat oven to 200 C. Lightly grease (or flour) a baking tray.
Rub butter into flours. Chop half the brie in small dice. Gently stir in walnuts, apple and the chopped brie. Make a well in the middle of the flour mixture and pour in buttermilk and honey. Mix to a soft dough. Add a little extra milk if needed.
Tip dough onto a well floured surface. (Use floured hands if the dough is sticky. Mine was a bit sticky but nothing some flour couldn't fix - better a little too sticky than a little too dry!) Knead briefly until the mixture is smooth. Pat out to about 1 1/2 cm thick. Dip a scone cutter or the edge of a glass in flour and cut out rounds. (Or cut into squares or triangles if that is your style!)
Place scones on prepared tray. I like to fit them snugly together but it is not necessary. Brush with a little milk. Slice the brie and chop each slice into small pieces. Place a piece of brie on top of each scone. Bake for 15-20 minutes or until golden brown. Leave for a minute or two on tray so that brie is not gooey and then wrap in tea towel until ready to eat. Best eaten warm.
*NOTES: I used 1 cup wholemeal flour and 2 tsp baking powder instead of a cup of wholemeal self raising flour. I used margarine instead of butter, and used soy milk with a splash of cider vinegar instead of buttermilk. If you don't have smoked walnuts, you could add some smoked paprika (1/4 to 1/2 tsp) and salt to taste.
On the Stereo:
The Bairns: Rachel Unthank and the Winterset