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
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
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.