Wednesday, 27 August 2014

Cheese and Courgette Scones

These were an after thought after making the fruit scones, but they were a very good after thought! These were better than the fruit scones, possibly because I ate it warm with lots of butter! I have also frozen some, so I hope they taste just as good when defrosted. I'm going to have them with soup as something a bit different from bread.

Cheese and Courgette Scones (from Not Just Green Fingers)
(makes 7-8)

225g self raising flour
1 level tsp baking powder
175g grated courgettes
60g margarine
150ml milk
60g grated cheddar cheese

Preheat the oven to 220C, line a baking tray.

Put the grated courgettes in a clean tea towel or muslin and squeeze out as much juice as possible
In another bowl put the flour and baking powder into a bowl and rub in the margarine with your fingertips until it looks like breadcrumbs
Add the grated cheese and courgette and mix, making sure the courgette doesn’t stick together in large lumps.
Add enough milk to make a soft dough that is not too sticky, add more flour if your dough is too sticky or more milk if it's too dry.
Roll out the dough 1cm thick and cut into rounds with a pastry cutter
Place the scones on the baking tray and bake for 10-15 mins or until golden and risen.

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