These butternut scones are a great breakfast treat, or can be enjoyed with a bowl of soup. Butternut is a relatively cheap ingredient here, costing about €1 for 1kg. I roasted mine whole while doing chicken in the oven with other vegetables for supper. You can substitute for pumpkin roasted in pieces. Or for my American friends, pumpkin purée which is tinned.
In these tough economic times it may sound like a good idea to use credit. But no matter what, this is not helpful in the long run. In South Africa we have very strict credit rules. But still people are able to get personal loans and credit cards with access to more than their monthly salary. Banks make money off what you owe, and interest rates are high. Even more so for credit cards. I was recently in a conversation with someone on how to reduce their credit card debt. Keeping in mind I am not a financial adviser, just a good saver, I told her what I would do. She owes a fair amount on her credit card. Her family advised her to pay the minimum amount due, which meant she was charged interest. I suggested she pay as much into the card as she could.
Today’s inspirational recipe from Lavender and Lime ♥ Butternut Scones ♥ #isw2023 #LavenderAndLime Click To Tweet
This way, her interest would be reduced. She then needed to spend less on her credit card than she had put in. It would mean living frugally for a few months. But she would be reducing her debt at a quicker rate. And once her credit card was down to a nil balance she could continue to use it. Within her budget and income of course. And then pay it off in full each month. Living frugally can mean different things to different people. To me it means taking advantage of specials, paying for 2 items and getting 1 free. For someone I know it means going on luxury trips and taking their own alcohol. For other people it might mean cutting back on expensive grocery items, or special treats. Horses for courses as the saying goes. What is your definition of living frugally?
Click on the links for conversions and notes.
- 200 g flour, sifted, plus extra for dusting
- 7.5 mls baking powder, sifted
- 2.5 mls fine salt, sifted
- 0.625 mls cayenne pepper, sifted
- 5 mls dried rosemary
- 125 g cooked butternut, peel removed and mashed
- 1 egg, beaten
- 50 g cheddar cheese, grated
- 10 mls milk, plus extra for glazing
- Preheat the oven to 200° Celsius
- Place the flour, baking powder, salt, and cayenne pepper into a mixing bowl
- Add the rosemary and mix to combine
- Place the butternut into a small bowl and add the egg and use a fork to combine
- Make a well in the centre of the flour and add the butternut and cheese
- Use a butter knife and mix to form a dough
- Turn out onto a lightly floured surface and shape into a square, 2 cm high
- Cut into 9 pieces and place onto a lined baking tray
- Glaze with milk and place into the oven
- Bake for 15 minutes then remove from the oven
- Place onto a wire rack to cool
This is my first submission to International Scone Week 2023. If you want to take part, please see this post.
View the previous posts on August 7:
- 2022: Deception
- 2020: Hummus Salad Dressing
- 2019: July 2019 Showcasing In My Kitchen
- 2017: Freezer Scones
- 2016: Playing With Fire
- 2015: Friday 7 August 2015: Out And About
- 2014: Horseradish Dressing
- 2013: Tanqueray Gin Dragon Cocktail