Savoury Scones: Courgette & Parmesan

PREP TIME: 15 minutes

COOK TIME: 15 minutes

SERVINGS: 8 to 10 scones

PRE-TIPS

• I prefer to mix the dough by hand so I can get a feel of the breadcrumb stage. But you can also use an electric mixer with the paddle attachment.

• When I moved to London from California, I had no idea what a ‘courgette’ was. So I should clarify for all my readers that:

  • “courgette” is the French term for zucchini, and

  • a “scone” basically refers to a biscuit

• A couple of pre-tips on the ingredients:

  • Courgettes can be a really wet ingredient after it has been grated. Grate it onto a tea towel, and then wringe it over the sink. This gets rid of the any excess moisture.

  • I prefer to use salted butter in this recipe. I find that it adds a lovely level of savoury umami. But of course the choice is yours!

  • You can substitute the Herbs de Provence for fresh thyme, oregano and rosemary

INGREDIENTS

• 3 cups (375g) plain flour, plus extra for dusting

• 1 tbsp baking powder

• 1/3cup (100g) butter, cubed, at room temperature (I prefer salted)

• 1 courgette, grated 

• 1/4cup (75g) parmesan, grated

• 1/2cup (100ml) whole milk

• 1/2 tsp salt

• 2 tbsp Herbs de Provence

DIRECTIONS

• Preheat the oven to 190° C (375°F). 

• Using clean hands, rub the flour, baking powder and butter together in a mixing bowl until the mixture resembles breadcrumbs. 

• Add the grated courgette and parmesan and stir with a wooden spoon to combine.

• Stir in the milk, salt and Herbs de Provence. Stir the mixture until a dough forms.

• Tip the dough onto a lightly floured surface. Use a floured rolling pin to roll the dough out into a sheet, approximately 3cm thick.  

• Use a 6cm dough cutter dipped in flour to cut 8 rounds from the dough.

• Bring the leftover dough back together and repeat until all the dough has been used up.

• Transfer the dough rounds to a baking sheet lined with baking parchment.

• Brush the dough rounds with beaten egg.

• Bake for 15 minutes, until deep golden on top.

POST-TIPS

• These scones are best when they are fresh from the oven. Enjoy with a dollop of salted butter, soft cheese spread and a tomato chutney. 

• Store in an airtight container. They will keep for up to 5 days in the fridge.

Enjoy!