Courgette and cheese scones

With both of my girls now at school and with me working away from home most of the week, keeping the contents of our lunch boxes vaguely interesting is an ongoing challenge. Normally I go for set staples like rolls, pasta or rice salads, pitta bread and hummus – that kind of thing. From time to time though I do like to bake something a little bit different, but something which isn’t too much of a departure from the norm that the kids leave it untouched.

These courgette and cheese scones fit the bill perfectly. Tasty and moist, they are the ideal finger food and are packed full of goodness. Ideal served cold from a lunch box or warm straight from the oven. And they aren’t too much of a faff to make. A definite winner in my book.

Courgette and cheese scones

Makes 12

225g self raising flour
1 tsp baking powder
45g soft butter
115g Cheddar cheese, grated
1 courgette, grated
1 carrot, grated
2 spring onions, finely chopped
handful of fresh herbs, chopped (I used thyme and oregano)
salt and pepper
2 tbsp creme fraiche
60ml milk

Preheat the oven to 200°C / gas mark 6 and grease a baking sheet with a little butter.

Sieve the flour and baking powder into a large mixing bowl. Rub the butter in the flour until it looks like fine breadcrumbs.

Add the cheese, carrot, courgette, spring onion, herbs, salt and pepper. Combine and form a well in the middle. Pour in the creme fraiche and milk and mix together to create a sticky dough.

Lightly knead the dough on a floured surface and then form into 12 scone shapes and place on the baking sheet.

Bake in the oven for 15 to 20 minutes until golden brown. Cool a little on a wire rack before serving.

These scones can be frozen, or can be kept  in an airtight container for up to five days.

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11 thoughts on “Courgette and cheese scones

  1. These look scummy! Would you believe the courgettes have finally finished here (well I’ve one marrow left), and I’m not sure I can bring myself to buy any for quite a while. I will be bookmarking for future reference though :)

    • So you finally got through them all – well done! I also do a butternut squash and walnut version, which I may well be posting up soon…

  2. I’ve never tried cream cheese so I’m not entirely sure. I generally use either yoghurt or creme fraiche when I make savoury scones, which keeps them lovely and moist. If you do experiment with cream cheese instead, you might find you need a little extra milk so the mixture isn’t too dry. Let me know how they turn out!

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