After dropping Aidan, Isabelle and Ashton at cricket this morning, I came home and was going to do a spot of house cleaning. But then I started thinking about scones, in particular, ones that would use some of the veges from the garden and the fridge.
I should have been thinking about vacuuming the lounge. But the scone idea was more powerful. So of course I had to bake them!
1 Tablespoon of olive oil
1 large clove of garlic, squashed/grated/sliced how you like it
Half a red onion (or what ever onion you have knocking about), sliced thinly
Pinch of salt
1 Courgette, grated
4 Smallish leaves of Silverbeet
1 red chilli
Scone dough – usually I would make this myself, but I had half a bag of Edmonds Scone Mix in the cupboard, which is super fast and easy (just add water) , so that’s what I used!
1. Turn your oven on and make it really hot, 230 c.
If you are super blessed and lucky, you’ll have one of these nifty thing-a-me whatsit rasps.
If you do have a rasp, you can just grate the garlic into the oil, before the pan gets too hot, so that it doesn’t burn and go bitter. (You can just chop up your garlic the old fashioned way if you like!) Once it gets a slight sizzle on, add in the onions, and a pinch of salt to help draw the water out and stop it burning. Let it soften up, stirring every now and then.
2. Take the grated courgette and squeeze out as much of the liquid as you can. Put it in with the onions and garlic.
3. Stack the four silverbeet leaves together and roll them up, then shred finely. Put them in the pan and stir everything up, then use your rasp to grate in half a chilli (or more – add to your own taste.) If you don’t want the heat from the chilli, you can always de-seed and de-pith (that’s where the heat is) and just chop the chilli up into little teeny tiny bits.
4. Make your scone dough. The packet stuff is pretty nifty, 2 and 2/3 cups of mix and 1 cup of water and bobs your uncle!
Very handy when you just can’t be bothered with the whole butter into flour like breadcrumbs palava! But having said that, if you make your scone dough from scratch, or even if you use pizza dough or bread dough, then fair play to you!
5. Roll or press out your dough on a floured surface so it’s a rectangle shape. Spread your vege mix over top of the dough, then roll it up!
6. Chop, chop into pieces and place each scone onto a tray lined with baking paper.
7. Take a little handful of grated cheese and sprinkle on top of each scone.
8. Bake in the hot oven for 10 – 15 minutes (depending on your own oven).
9. Eat! With lots of butter and a good cup of tea.