I have a very sweet tooth, but when it comes to scones, I adore the savoury ones (especially the cheesy ones)! My Uncle made us cheese and courgette scones many years ago when I was still slightly suspicious of certain vegetables. However being persuaded to try one, I was so pleasantly surprised! The mild tasting courgettes add a delicate taste and moist softness to the scone. So, inspired by those unexpectedly delicious scones, I hope you too will be pleasantly surprised by these. They are very yummy and quick to make and are the perfect savoury treat to get your baker’s hands stuck into!
225g self-raising flour
55g unsalted butter straight from the fridge, cubed
1 tsp baking powder
1 tsp mustard powder (optional)
1 courgette, grated and laid on a tea towel or kitchen paper to soak up some of the excess liquid
100g cheddar cheese, grated (plus some extra for sprinkling)
- Preheat the oven to 180˚c.
- Sift the flour, baking powder and mustard powder into a mixing bowl and rub in the butter with your fingertips until it resembles fine breadcrumbs.
- Add the courgette to the bowl with the grated cheese and seasoning. Mix together with your hands or a spoon.
- Gently mix in the milk, a little at a time as you may not need it all. The mixture should not be overworked but should come together to form a dough that is soft but not wet.
- Tip the dough out onto a floured surface and pat into a piece 3 or 4 cm thick. Use a round cutter to cut out the scones (tip: dip the cutter into the flour to prevent sticking and don’t twist the cutter as you make your scones shapes). Stamp the cutter down onto the dough in one smooth, firm, stress-relieving motion and pop the scone out onto a lightly floured baking tray.
- Scatter some extra grated cheese over the tops of the scones and place in the oven to cook for 20-25 minutes.