Courgette and Cheese scones
I find courgettes are at their best at the height of summer. They are sweet enough to chop or grate into salads. I also find that they are often on special offer, which means I have a few handfuls of them in my fridge. Courgettes are a great addition to breads, scones and... chocolate brownies.. yum. Its a double bonus, extra veggies in your diet and extra moisture in your brownies! These courgette scones are much tastier when made with wholewheat flour, and better for you as well!
- 1 medium courgette
- 1 cup (250g) Wholewheat flour, sieved (I used spelt)
- 80g coarsely grated vintage cheddar or blue cheese
- 1/4 cup (3 tbsp) finely chopped chives or parsley
- 1/2 cup (125mls) of buttermilk or milk of your choice with a dash of lemon
- Sea salt
- 1 teaspoon of baking powder
- Preheat the oven to 200°C. Lightly flour an oven tray. Coarsely grate the zucchini, wrap in paper towel and squeeze out excess moisture.
- Combine courgette, flour, cheddar or blue cheese, chives and salt in a large bowl. Gradually add the buttermilk and mix with your hands until a soft dough forms. Turn out onto a lightly floured surface and pat into a 2cm-thick piece.
- Use a 5 cm-round pastry cutter dipped in flour to cut out rounds from dough or simply turn a glass upside down and use that!
- Knead remaining dough and continue cutting until you have 16 scones.
- Place on tray and use a little leftover milk to cover each scone with a pastry brush.
- Sugar free