Afternoon delights: Courgette and thyme scones
Simple to make, these scones also keep well without drying out, thanks to then courgette in the mixture. Serve with hard cheese and tomato chutney.
MAKES 8 scones
TEA MATCH A rich and smoky Earl Grey is wonderful. Try Fortnum & Mason’s Smoky Earl Grey
375g plain flour, plus extra for dusting
1 tbsp baking powder
100g unsalted butter, cubed, at room temperature
½(half) courgette, grated
50g parmesan, grated
100ml whole milk
½(half) tsp salt
2 tsp thyme leaves
1 egg, beaten
- Preheat the oven to 180C/160C fan/gas 4. Rub the flour, baking powder and butter together in a mixing bowl until the mixture resembles breadcrumbs. Add the courgette and cheese, stir to combine, then stir in the milk, salt and thyme using a wooden spoon until a dough forms.
- Tip the dough on to a floured surface and use a floured rolling pin to roll it out to a thickness of 3cm. Use a 6cm dough cutter dipped in flour to cut 8 rounds from the dough, bringing it back together to a 3cm thickness until all the dough has been used up. Transfer the rounds to a baking sheet lined with baking parchment and brush the rounds with beaten egg. Bake for 15 minutes, until deep golden on top.
- Eat warm with butter, cheese and chutney, or store in an airtight container for up to 5 days.