Pumpkin Buttermilk Scones

Pumpkin Buttermilk Scones

After Mother’s Day on Sunday you may have some roast pumpkin swimming around in your fridge. Or maybe you totally forgot Mother’s Day and are looking for a way to make it up to the person who gave you life! Either way, these  Pumpkin Buttermilk Scones are delicious!

Mother’s Day was a bit of a non event in our house. Legoman went to work and Possum and I went to a birthday party. I did get to stay in bed an extra 30 minutes and we had croissants for breakfast. Win! Possum gave me a very sweet book called I Love You Mummy and Legoman gave me/us welding gloves, a small shovel and a metal bucket. Romance hey! The romantic thing is that they are all used with our fire place, and they have already been put to good use.

The scones were made for the birthday party Possum and I went to, which was a combined 2nd birthday party for Possum and a few of her little buddies. We had such an amazing afternoon on a friend’s property in the Kanimbla Valley. Amazing views, a beautiful large creek, heaps of space for happy toddlers plus we even all chipped in and got a jumping castle. Needless to say poor Possum was beyond tired by the time we got home.  And the scones were a success!

These Pumpkin Buttermilk Scones are great for kids as they are low in sugar and actually have some veg in them. If you like you could play around with the buttermilk and pumpkin ratios if you want more pumpkin in there. Possum and I just had to do some quality control when they came out of the oven! Yummo!

Pumpkin Buttermilk Scones – makes 12-15

2 cups self raising flour

1 Tbsp caster sugar

pinch salt

60g butter chilled and chopped

3/4 cup buttermilk

freshly grated nutmeg ~1/4 tsp

1/3 cup roasted pumpkin

extra buttermilk for brushing

Preheat oven to 220°C standard/200°C fan forced. Line a baking tray with baking paper.

Add flour, nutmeg, sugar and salt into a large mixing bowl. Combine. Using your hands, rub the butter into the flour until the mix resembles fine bread crumbs (I used to love doing this as a kid growing up).

Make a well into the centre of mix. Add buttermilk and pumpkin. Use a butter knife to combine until it forms a sticky dough. Turn out onto a floured surface (also put a little flour on your hands). Knead gently until smooth.

Press out the dough until ~2cm thick. You can either cut into desired number of scones or use a cutter to make shapes (I did love hearts, surprise surprise!). Place the scones on the baking tray so that they are just touching. Brush the tops with some buttermilk.

Bake in the top half of the oven for 12-15 minutes or until golden.

Serve with butter, ricotta or even mascarpone for a special touch of yum!

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Oven Baked Pumpkin, Leek and Millet Risotto


oven baked risotto

As a working mumma, my favourite part of my working day is coming home. And not because I’m getting to leave work (which some days I can’t wait to get out of there!), but because as soon as I step through our front door I hear… “Mummy’s home!!! It’s Mummy!! Hello Mummy!!” and have a little bundle of curls come running with her arms wide ready for a big cuddle. Not much can beat that. I have friends with bubs much younger who can’t crawl or talk or who are literally one week old and it’s like knowing that the awesome scene in a movie is coming up in a room of first time watchers. Smiling on the inside and the outside knowing that so much awesomeness is ahead for them.

How that relates to tonight’s recipe I have no idea. But to all you mums who may be having a hard time at the moment, the craziness will pass. The feeling overwhelmed isn’t forever. One day that little face is going to say “I love you Mummy” or you’ll be dancing together in the kitchen, shaking maraccas and trying hard not to cry at how freaking awesome being the mum to YOUR child is.

Now the feels are out… here is some warming autumn food to fill your belly with love.

Oven Baked Pumpkin, Leek and Millet Risotto – Serves 4

1/2 cup arborio rice

3/4 cup millet

500g piece of pumpkin peeled, deseeded and chopped into 1cm pieces

2 tsp dried mixed herbs

olive oil

salt and pepper

1 leek sliced into 1/2 rings and well rinsed

1 Tbsp butter

Zest 1/2 lemon

3/4 cup grated parmesan + extra for serving if desired

1L vegetable stock (I used 1.5 stock cubes to make this up)

Preheat oven to 200°C fan forced or 220°C conventional.

Place pumpkin, dried herbs, salt and pepper with a good glug of olive oil in a baking dish (you will use this dish to hold the whole risotto, I used a large pyrex baking dish). Stir to combine. Place in the oven to roast for 15 minutes.

Meanwhile, add butter and 1 Tbsp olive oil to a medium saucepan over medium heat. Add leek, cook stirring until soft and golden ~ 5-8 minutes. Add rice and millet, stir to coat grains. Add hot stock. Bring to a simmer. Take off heat and stir in parmesan.

Add rice mixture to the roasting pumpkin. Stir to combine. Cover with foil and return to oven. Bake at 200°C for 30 minutes, then remove foil. Continue to bake for another 15 minutes, the excess liquid will soak up and the top will get just a little crunchy. Enjoy!

My little bundle of awesomeness xxxx

My little bundle of awesomeness xxxx

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Egg-Free Cinnamon and Apple Muffins

Egg Free Apple and CInnamon Muffins

What makes a tired toddler happy? Fresh out of the oven muffins made by mum! You know that something is going to be delicious when the raw batter smells AMAZING! This afternoon scrummy yummy was destined for my belly. We are very fortunate to have a beautiful and productive Jonathon Apple tree in our backyard. This year we have picked bucket loads of beautiful crispy, juicy apples. The season is all finished now and the final fruit were picked this week. They aren’t the prettiest of apples and some never really grew up, bit like little Peter Pan apples. They were even a bit green. These apples were perfect for this Egg-Free Cinnamon and Apple Muffin recipe. Possum has been our quality control master, testing each apple… with just one bite.

Our final apple bounty

Our final bounty, with bites taken out by our dear Possum (human!)

Egg-Free Cinnamon and Apple Muffins – makes 16 mini muffins

1/2 cup oats

1/2 cup almond meal

1/2 cup desiccated coconut

1 cup self raising flour

1 tsp baking powder

2 tsp cinnamon

1/4 cup coconut sugar

2 Tbsp maple syrup

2 Tbsp chia seeds soaked in 1/2 cup water

200g full fat plain yoghurt

1 tsp vanilla essence

1/2 cup milk

50g butter melted

3 small apples, peeled and chopped (or 2 medium)

Preheat oven to 200°C fan forced or 180°C standard. Grease a mini muffin tray (i always use butter).

Soak your chia seeds in water and leave for 15 minutes.

Once chia seeds are ready (they should look a bit like frog spawn…), mix all ingredients in a large mixing bowl. I like to add all dry first to combine then all my wet ingredients. Just personal preference.

Spoon mixture into the greased mini muffin tray. Bake in your preheated oven for 18-20 minutes.

Allow to cool on cooling rack, or just gobble them up straight out of the oven!

You can thank me later for how amazing your house will smell 😉

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Patient Possum

Patient Possum