July’s recipe from Thinkingcountry’s resident seasonal recipe writer, Holly Betts, is for these delicious savoury scones.
July is in full swing and this month the recipe includes that most plentiful of veggies, the lovely courgette. Once the plant gets going the best thing is to pick the courgettes when they are small. It is then that they have the most flavour; otherwise you end up with huge marrows instead! If you don’t have a plant of your own courgettes are easy to come by and lovely to eat in a variety of ways such as soups, salads or fritters. A match made in heaven is courgette and cheese and this is the inspiration for this month’s recipe. These instructions are for a large circular scone but smaller individual rounds would also work and a good strong cheddar is ideal, but other types of cheese would also work fine, such as parmesan.
250g plain flour
4 tsp baking powder
100g good strong cheddar grated
1 tsp English mustard
Pinch of salt
8-10 tbsp milk
- Firstly, grate the courgette into a clean tea towel or piece of muslin and then squeeze to remove most the excess water.
- Place the flour, salt and baking powder into a bowl. Add the butter, cut into little chunks, and rub it into the flour until the mixture resembles breadcrumbs.
- Next add the courgette, cheese, salt and mustard and stir to combine.
- Finally, slowly add the milk and mix with a knife or hands until a soft dough forms. Try to work the dough as little as possible as this will produce a better scone.
- Shape the dough into a round and place on a greased baking tray before flattening gently with your hands until about 2 cm thick. Score this across into 8 pieces.
- Grate a little extra cheese over the top and brush with milk.
- Bake at 230OC until turning golden brown on top, around 15 minutes.
This scone is a treat enjoyed with some butter or perhaps a little chutney, by itself or as an accompaniment to soups!