Lunch on a Winter's Day

Its cold and I'm hungry. With no butter in the house, pretty much every recipe I have is counted out... But praise Jesus! - I found a DELICIOUS scone recipe that uses no butter - it is so easy, I am tempted to have scones for every meal. 
Here it is...

Cheese and mixed herb scones:

3 cups self-raising flour
2/3 cup grated cheese
3/4 cup milk
1/2 cup vegetable oil
2 eggs
2 teaspoons mixed herbs/ rosemary
1. Preheat the oven to 200 degrees
2. Combine flour, cheese and mixed herbs
3. Add oil, milk and eggs
4. Kneed on a floured surface (less is more! otherwise it wont rise very well)
5. Form dough into a 4cm thick rectangle and transfer to a lined tray - using a sharp knife, mark dough into the desired number of scones
6. Sprinkle with cheese and herbs
7. Bake fr 20 minutes (or till golden - make sure they aren't doughy in the middle by jabbing with a fork or skewer) 
These are so good alone but even better with soup! So i whipped up this YUM pumpkin soup. I learned that by adding a potato to the mix you get a super smooth soup!

1/2 pumpkin
1 potato
2-3 teaspoons vegetable stock
butter
oil
1 onion
2 garlic cloves
salt and pepper
curry powder
1. Remove pumpkin and potato skins and cut into cubes (cut the potato smaller as it takes longer to soften) and place in a large pot, cover with water and add vegetable stock. Bring to the boil then simmer till soft
2. While the pumpkin is cooking, heat butter and oil in a frying pan - add finely diced onion and garlic (cook on a low heat for best flavour!)
3. Drain the vege liquid (save it for later) 
4. Place the pumpkin and onion mix into a blender - gradually add vege water to get the thickness you want (if you want it to be even creamier - you can add cream or sour cream) 
5. Add salt and pepper and curry powder to taste
I'm off to eat mine now! 
p.s. with the leftover soup, I let it cool then pour it in to snap lock bags and freeze it. This way I can have soup everyday! Just pop it in a bowl and microwave for 2 minutes - easy as!