Recipe: FAT PIGEON | Images: ASHLEE DECAIRES
(makes 12)
4 cups self-raising flour
½ cup red peppers, diced
½ cup tasty cheese, grated
100g feta cheese
½ red onion, thinly sliced
½ cup fresh herbs (parsley, sage, thyme)
1 cup spinach, chopped
1 cup cooked pumpkin, diced
300ml cream
1 bottle dry lemonade (330ml)
salt & pepper
¼ cup Parmesan cheese to sprinkle on scones before going in the oven
Sieve flour into bow and add diced peppers, feta, onion, pumpkin, herbs, spinach, grated cheese, and a good seasoning of salt and pepper.
Mix till just combined. In a glass measuring jug, mix cream and lemonade together and add to dry mix, and mix till just combined (you just want a nice dough, not too wet, not too dry).
You may need extra flour to roll the scone mix.
Once mixture is ready, split in half, roll each half, and cut 6 pieces out of each log, to make a total of 12 pieces.
Place on a greased and floured baking tray cut side down. Sprinkle with Parmesan cheese and bake at 200°C for 20–25 minutes.
