To kick off International Scone Week 2018 I made these green scones. Lorraine recommended that they be enjoyed with avocado. Thankfully we are right in the middle of the avo season. I like mine mashed up with some lime juice, dill and black pepper to season.
It has been quite some time since I shared an update about our drought. At the end of April it looked as if the drought would never break. Dam levels were barely increasing, even though we had some rain. And then in May, things started to look up. The dam water levels increased slightly each week. We were still hovering around the 20% mark but our rain season had not yet started. And then June rolled around. And with it came the rain. More June rainfall than the previous two years combined. Dam levels rose steadily and before long, 40% was no longer unimaginable. July started even better. We had snow! And lots of it in the first week. Whereas rain is great for our dams, snow is excellent. We hit the 50% mark and then sadly the rain went away.
Not completely but enough that the levels in our dams only grew to 56.8%. That is 29% up on this time last year. So, it is still a blessing. But our water restrictions remain in place. Hopefully we will get more snow before the end of our winter. We have been told that if our dams are 85% full our water restrictions will be lowered. That would be amazing! However, we have had enough rain to turn my grass green. It looks so healthy and there are only a few areas where the grass has not grown back. Next winter I might look at planting grass in those areas. But I won’t do so unless our drought breaks completely.
Click on the links for conversions and notes.
- 280 g self-raising flour plus extra for dusting
- 5 mls baking powder
- 2.5 mls fine salt
- 5 mls smoked paprika
- 100 g mixed baby spinach rocket and watercress, roughly chopped *
- 90 g vintage cheddar grated
- 130 g crème fraîche
- 150 mls soda water
- Preheat the oven to 200° Celsius
- Place the flour, baking powder, salt and paprika into a large bowl and whisk to combine
- Add the green leaves and cheddar and stir to coat with the flour
- Pour the crème fraîche and soda water into a jug and whisk lightly to combine
- Pour into the flour and use a butter knife to combine
- When just combined, turn out onto a surface that has been lightly dusted with flour
- Lightly dust the top of the dough and press into a disc 2cm high
- Cut into 8 wedges and place the wedges on a lined baking tray close together, but not touching
- Bake for 35 minutes
- Remove from the oven and leave to cool slightly on a wire rack