RECIPE OVERVIEW

Preparation time: 30 minutes

Cooking time: 35 minutes

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Serves: 4 people

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Method

  1. Preheat the oven to 160°C/ 325˚F and line a baking tray with parchment paper.
  2. Grate the courgette and squeeze out excess moisture by pressing between kitchen paper.
  3. In a bowl, pour the plain flour, baking powder, salt, sugar and stir to combine.
  4. Next add the butter, courgette, cheddar, chives and egg. Gradually combine the mixture with the flour adding the buttermilk until a soft and sticky mixture is obtained.
  5. Turn out onto a lightly floured surface and roll into a 3cm-thick. Using a pastry cutter dipped in flour, cut 12 or more scones. Lay them on the baking tray and brush with leftover buttermilk.
  6. Bake in the oven for 25 -35 minutes until golden.
  7. Serve with some cooked bacon or ham with lashes of butter and a few tomato and salad leaves.

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