This pumpkin scone recipe is an old family one of mine, passed down through the generations. It won many a medal for my foremothers at the Brisbane Ekka over the span of the 20th century.
For a different spin on it I have added lemon myrtle, and it brings a whole new element! I can almost hear my great grandmother gasping as she clutches her peacock blue beads...but i think it’s a good gasp :)
"But wait", I hear you say, "that photo - surely that's not a scone! It's baked in one piece! Controversial!" Home bakers of the Inner West, remain alert but not alarmed; I am here to assure you that scones can indeed be baked in one piece.
Not only does it ensure the most sublime texture and crumb, but it cuts out so much faffing about with cutting the scones into circles and transferring them to the baking tray. You just pile the mixture onto your tray, bake, cool and cut into wedges or squares.
1 cup roasted mashed pumpkin, still hot
2/3 cup caster sugar
1 tbsp butter
1 cup milk
1 egg, beaten into the milk
3 cups wholemeal SR flour
(Can add cinnamon to flour if you fancy)
1 tbsp Lemon Myrtle
Place in a mixing bowl the pumpkin, sugar and butter. Stir to blend. Add egg and milk then add flour & salt.
Now, I can't stress this enough - Do not over mix! Stop mixing as soon as ingredients are blended.
Now, here is the plot twist: compared to your garden variety scone, this mixture will be less like a dough and more like a batter. So instead of cutting out individual scones, place the whole mixture onto a baking tray lined with paper or an Agreeno baking mat, then bake in a 220C oven.
It takes about 20 minutes. Poke a toothpick in the centre. When it comes out clean, it's ready to come out. Let it cool on the baking tray for 15 mins before cutting into squares or wedges.
They're perfect with butter & golden syrup or honey.
PIMP MY RECIPE
Look, I have to tell you that this recipe is amazing as is. But you can definitely add some different dimensions to it. Try a teaspoon of cinnamon added to the flour. Lemon zest and dried lavender also work beautifully. I'd even be so bold as to suggest folding a sprinkling of chai tea into the mix. Make it your own. And please let us know how it goes!
Popcorn has to be the most underrated treat around, and these recipes are all about taking popcorn to the next level.
TIKKA MASALA POPCORN
1 dessertspoon of olive oil or melted butter
2 tsp salt
2 tsp ground cumin
1 tsp paprika
1/4 tsp cinnamon
1/4 tsp ground coriander
1/4 tsp turmeric
1/4 tsp ground pepper
In a large bowl, combine all the spices.
When the popcorn is just popped, pour it over the spice mix, then tumble it about in the bowl to coat the popcorn.
SWEET CHAI POPCORN
This one is the perfect use for the fine, powdery spices at the bottom of your chai tin.
1 dessertspoon chai tea
1 tbl butter, ghee or your favourite cooking oil
2 tsp honey or sugar
In a small saucepan gently heat butter or oil with chai tea and honey or brown sugar. When its just hot, let it sit for a few minutes to let the chai flavours infuse, before pouring it over some freshly popped corn and mixing through. Sprinkle a pinch of salt over if desired.
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What other flavours do you like to spice up your popcorn? Mexican seasoning, cinnamon sugar, spicy chilli? Go crazy, and please share your popcorn adventures in the comments below!
This no bake, no fuss treat is my weapon of choice when the afternoon or late night sugar cravings hit. Keep it in your freezer, and always be ready to slay the cravings beast!
2 tbl maple syrup*
1/2 cup hulled or unhulled tahini
2 tbl raw cacao or alkalised cocoa powder
2 tbl coconut oil, melted
1 tsp vanilla essence
Simply stir all ingredients together in a bowl. If the mixture feels too thick, add a tiny splash of water.
Pour into in a lined container, or in silicone ice cube trays sprayed with a bit of oil. Its a blissfully thick and fudgy consistency so you'll need to press the mixture into corners, nooks and crannies. Pop in the freezer.
They will be ready to eat in an hour. Cut into squares (or if you've used silicone molds, just pop them out). Scoff a couple then return the rest to the freezer in an airtight container.
This fudge, like most raw, wholefood treats, needs to be kept in the freezer. They can be kept for up to 6 weeks.
*use any sweetener you fancy: maple syrup, honey, rice syrup, even a handful of mashed dates
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You can add any flavours you like to the mix: A shot of coffee, some mint essence, orange zest & cardamom...go crazy!
You can also sprinkle things on top. I like using cacao nibs and sea salt flakes.