Courgette and Vintage Cheddar Scones
4 people
35 minutes
30 minutes
Ingredients
- 2 tsp Baking Powder
- 100 g Butter diced, at room temperature
- 1 tsp Caster Sugar
- 130 g Cheddar Cheese grated
- 1 - Fresh Egg
- 400 g Plain Flour plus extra to dust
- 1.5 tsp Salt
- 250 ml SuperValu Buttermilk
- 2 - SuperValu Courgette coarsely grated
- 3 tbsp SuperValu Fresh Chives
Method
- Preheat the oven to 160°C/ 325˚F and line a baking tray with parchment paper.
- Grate the courgette and squeeze out excess moisture by pressing between kitchen paper.
- In a bowl, pour the plain flour, baking powder, salt, sugar and stir to combine.
- 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.
- 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.
- Bake in the oven for 25 -35 minutes until golden.
- Serve with some cooked bacon or ham with lashes of butter and a few tomato and salad leaves.
