Cheese and Zucchini Scones

What could be more perfect than a lazy Saturday lunch in the garden.  These cheese scones are fast to prepare and go well with a hunt through the fridge to make up a ploughman's platter.  Ideal for school or work lunches, they freeze well.

Ingredients


1 small zucchini
2 cups Self Raising Flour
1 teaspoon caster sugar
1 cup coarsely grated mature or vintage cheddar
1/4 cup finely chopped chives
1 cup buttermilk (extra to brush)

Method

Preheat oven to 200 degrees Celsius.
Butter and lightly flour a square cake or slice tin.

Coarsely grate the zucchini and squeeze all liquid out.
In a bowl, combine zucchini, flour, sugar, cheese, chives and 1/2 teaspoon salt.
Gradually add the buttermilk and mix with a knife and then your hands until a soft dough forms, you may need to add extra flour if too wet.

Turn out onto a lightly floured surface and pat into a 2 cm thick disk.

Use a scone cutter dipped in flour to cut out scones, place in tin.
Continue cutting and knead remaining dough until all scones are placed in the tin, approx. 14.

Brush with buttermilk.

Cook until golden approximately 18-20 minutes.

Serve with Ham, pickled onions, good cheese and chutney,


Mamma Marmalade