I almost wasn’t going to post an update this week.
The worst news …
For those who don’t follow my socials, after a short illness, we had to say goodbye to Kali, aka Adventure Spaniel, aka Best Dog In The World, on Monday. At almost 16 she’d led a full and happy life, but that doesn’t make the goodbye any less upsetting or easier to bear. I wrote a bit about it here.
In any case, I’ve barely written a word in the past week - my heart hasn’t been in it. With an impending deadline to get Philly no. 3 to my editor, however, I sat down this morning after a walk at a beachside coffee shop and got to work. (As an aside, if you’re ever on the Sunshine Coast La Petite Souris in Alexandra Headland does the best croissants and sausage rolls. If you’re into fancy cakes and other pastries, I have it on good authority that they’re amazing too, but I’m not much of a sweet eater, so I can’t confirm that.)
Some great news …
From the worst news to some great news, it was announced yesterday that my novel Christmas at Mannus Ridge (that’s it below) …
… is a finalist in the Romance Writers of Australia Ruby Award - a really big deal for Australian romance writers, and I’m so proud of this novel (and, I suppose, myself for writing it).
It’s been such an emotional roller coaster of a week with all the feels. From total devastation to elation and back again within a few days.
Zucchini and Cheddar Scones
The last few days have been about doing firsts without Kali - the first time sitting down to work without her by my feet, the first time I put the rubbish out without her standing anxiously in the hall waiting for me to come back in case anything happened to me between the garbage bin and the front door, the first time I baked without her waiting for the beater or, in the case of scones, without her waiting to lick up the flour she knew I’d inevitably drop.
We had a zucchini in the fridge that was just a tad past its best, some milk that needed to be used, and the smallest square of parmesan left, so I made zucchini scones.
I’ll write this one up properly as it will be part of the Book of Scones I keep saying I’ll write but haven’t yet gotten around to, so keep an eye out for it. Oh, one more thing, the usual scone rules apply: keep everything cold – except the oven, which must be at temperature before you slide your scones in. And don’t overwork the dough. I use a knife to mix the liquids into the floury-buttery-breadcrumby mix and pretty much swoosh it together. When it comes to rolling the dough, I don’t. I shape it and pat it to about an inch or so thick (although why I say an inch and not 2.5cm is beyond me) and cut from there. I also like to rest my scones for ten minutes in the fridge before popping them in the oven, but that’s because I live in Queensland.
These are great with butter and even better with cream cheese and tomato relish and even better with cream cheese and ham.
Ingredients
230g self-raising flour
50g butter, cubed
120g cheddar cheese, grated
30g parmesan cheese, grated
½ tsp flaky sea salt
120ml milk, preferably whole milk
1 small zucchini, topped and tailed, and grated
Method
Preheat the oven to 220C (200C fan) and line a baking tray with baking parchment
Okay, the zucchini. You’ll need to get all the liquid out of it – well, as much as you can. I tend to set my box grater over an old tea towel – one that’s really worn and quite thin – so when I’ve finished grating, I can bring the ends of the tea towel together and tighten it so I can wring out the zucchini over the sink. More liquid will come out than you think, giving your arms a mini workout as you do. Set aside.
Tip the flour and butter into a large bowl and rub the butter into the flour with the tips of your fingers until it looks like sandy breadcrumbs. Work as quickly as you can with this to avoid melting or softening your butter too much.
Add the cheddar cheese and ¾ of the parmesan leaving some to scatter across the top (if you’re doing the scattering over the top thing), the salt, and stir to combine. Pop it in the fridge for about 10 minutes if, like me, you live in south-east Queensland and have difficulty keeping anything cool.
Add the zucchini and mix about so it doesn’t get clumped together. Personally, I find clean hands the best tool for this job.
Pour in the milk and stir using a dinner knife until you have a soft slightly sticky dough. Remember, don’t handle it any more than is necessary.
Turn the dough out onto a lightly floured surface and fold or knead it lightly into a ball – again, don’t overwork it.
Roll out, or gently pat with your hands, to about two fingers thick and stamp out using a floured 6cm round cutter. Take care not to twist the cutter as it will impact the scone’s ability to rise evenly. Pop onto the baking sheet spaced slightly apart.
Reroll the trimmings until all the dough is used - again, try not to overwork - and sprinkle over the rest of the parmesan. (I tend to pop them in the fridge again for 10 minutes, but that’s not necessary.)
Bake for 12-15 minutes until well-risen and golden brown.
What a beautiful dog. I read the link and feel so much for you. They're the mirrors of our souls after all.
Congrats on the good news and given our zucchinis grow like triffyds in summer, i'll chalk up this recipe.
Best wishes.
Yummo! Just reading this recipe I was "drooling".. and for one, I am pleased you published.. every first after such a major loss is hard. Much love D x