Garden

Prep SO - Spinach & parsley scone making

Students enjoyed savoury scones made with fresh spinach and parsley from our garden. See the recipe below.

CWA Scone recipe

Ingredients:

3 cups SR flour
1 1/2 tsp salt
1/2 cup cream
1-11/2 cups of milk

Method:

Sift dry ingredients. Cut in cream and milk with a knife.
Work quickly into a dough on a floured bench.
Flatten into a 1.5 com high rectangle on a lightly floured surface.
Cut into squares with a pizza cutter and place on a grease baking tray.
Bake on the top shelf on 220 C for about 10-12 minutes.

Variations:

Add chopped green leafy vegetables or herbs and mix in with the flour.

Use sugar or honey and some dry fruit (dates, apricots) to make a sweet version.

We grew our own potatoes!

Yesterday we dug out red potatoes from our vegetable garden. Today they were cut into “chips”, drizzled with organic olive oil, sprinkled with salt and fresh rosemary from our garden. We baked enough for every student to try, albeit one chip only. Needless to say all have disappeared in an instant!

Please note, all students are required to have gloves for the gardening session, especially when we’re working with soil in garden beds. If your child hasn’t got a pair at school, they can’t fully participate in all activities.

Botanical Creation reminder

Vesna Simic

Learning Support Officer