It’s been a while since the baking bug last struck me. But a lazy Sunday afternoon with the rugby on telly persuaded me to get out my mixing bowl, pastry cutters and rolling pin and make something yummy. Time to re-kindle my love affair with Harry Eastwood’s Red Velvet & Chocolate Heartache. After baking my way through a fair amount of the sweet stuff in this book – my copy of which is now looking incredibly well-thumbed – I decided to try my hand at something savoury.
Made with butternut squash as a main ingredient, the Parmesan and Paprika Scones (page 134) are, like everything else in the book, a healthier way to enjoy the things we love. Having a body that doesn’t really agree with wheat, it’s fantastic that most recipes in this book are wheat or gluten-free. This particular one uses spelt flour. An ancient relative of modern wheat, spelt does contain an amount of gluten, so unfortunately it’s not suitable for those with coeliac disease. However, as it contains significantly less gluten than common wheat, most people with wheat intolerances are fine with it. Seeing as this is the first time I’ve baked with it, I’ll have to let you know if this is actually the case.
The recipe calls for white spelt flour, but because I like my scones with a bit o’ rough I opted for wholegrain (plus it was all that Sainsbury’s had). And although the book suggests you use a food processor, mine is teeny-tiny so I only used it to blend the squash, honey and cheese together. Then I shoved everything in a mixing bowl and got stuck right in with my hands – my favourite kind of baking.
If you do a lot of baking, re-usable silicone mats are a brilliant (and far less wasteful) alternative to baking parchment. You can pick them up for pretty cheap: here on eBay they’re under £3 including postage. Completely non-stick, you can cook anything on them and they’ll save you all that scrubbing at your baking trays. I just lightly rubbed some flour onto one and cooked the scones straight on top.
Being entirely impatient (and pretty hungry after neglecting to eat lunch) I decided to tuck right into mine while they were still warm. Slathered in plenty of cream cheese with a nice mug of Twining’s English Breakfast Tea proved the perfect means of enjoyment.
If you think this recipe sounds totally delicious (and trust me, it is) you can pick up a copy of Red Velvet & Chocolate Heartache here. Massively recommended if you need a regular baking fix without the diet-related guilt.