Tuesday, 4 August 2015

Courgette and Cheese Spelt Scones

When we went to the e5 Bakehouse a couple of weeks ago, I bought a bag of spelt flour and was looking for something to try it out on. I made scones, I had courgette and a lump of mouldy cheese and so made courgette and cheese scones, these are lovely with soup and my Mum loves them for breakfast!

Courgette and Cheese Spelt Scones
(Makes 8)

1 medium courgette, grated
250g spelt flour

1 tsp baking powder
50g cheddar or blue cheese
3 tbsp finely chopped chives or parsley
125ml buttermilk or milk with a dash of lemon
Preheat the oven to 200°C. Line a baking tray with greaseproof paper. 

Put the grate courgette into a tea towel and squeeze out the excess moisture over the sink.

Combine courgette, flour, 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.

Place on tray and brush a little milk over the top of the scones.

Bake for 10-15 mins until risen and golden.

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