Cheesey Courgette Scones

Cheese Courgette SconesIn search of something filling enough for my little one’s lunchbox and vegetable-y enough for her continual development, I came across the concept of cheese scones and had some left over courgettes from my ratatouille, so added them in also.

Result? Exactly what I wanted. They are great hot or cold, with filling and without.  A great snack-come-light bite.

Prep time
Cook time
Total time
Serves: 15-20
  • 1 small courgette (about ⅔ cup)
  • 300g self-raising flour
  • 1 tsp baking powder
  • 1 tsp caster sugar
  • 1 cup grated mature cheddar cheese
  • 1 cup full fat milk
  • 1 tbsp lemon juice, squeezed from a fresh lemon
  • Pinch of salt
  1. Preheat oven to 180 degrees
  2. Add the lemon juice to the milk and leave to stand for 5 minutes
  3. Meanwhile, grate the courgette and wrap up in about 5 paper towel sheets, removing the moisture
  4. In a large mixing bowl, sift the flour and add the cheese, courgette, sugar and a pinch of salt.
  5. Add in the milk mixture little by little until a dough forms (don't be hasty and use it all)
  6. On a floured surface, pat the mixture down until it is 1.5 inches thick. Then cut out with your party cutter to scones at a size of your preference.
  7. Place the cut, raw scones on a non-stick baking tray
  8. Rework the dough and cut more scones out, repeating this procedure until all the dough is used up
  9. Lightly brush the top of each scone with milk
  10. Bake in the oven for about 20 minutes until golden brown
  11. Serve with butter, cream cheese or any topping of your choice.



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