Confetti Scones

Technically I served these today with Barley and Vegetable Soup as a practise “after school snack” but they would be equally good in lunch boxes….probably buttered if not serving right out of the oven.

Rub:

60gr butter into

2 Cups SR flour (try different types….mix it up!)

Add:

1 Cup grated cheese

1 Cup grated pumpkin (technically the recipe said carrot, but I had already used all my remaining carrots in practise brain food for lunch and the barley & veg soup)

1/2 cup milk (although I used about 1 cup today…in fact I used soy because it was open in the fridge…that’s just how I roll peeps)

1 tsp salt (I just ground a pinch of maldon in…so tasty, why include any other salt really!)

2tbs chopped parsley (straight out of the garden)

1 small onion finely chopped (you could also use spring onions or leek here…whatever you have laying around)

1 egg – beaten.

Mix everything today. Mixture should be a slightly sticky consistency. Put dessert spoons full onto lined baking tray.

Bake for 12-15 min at 220 degrees (yes, quite a hot oven)

The message on the original recipe (from my second Mother, Margaret Rose) says that they freeze well and make around 30.