makes

14

Difficulty

Easy

"Cheesy scones are always a good idea, and perfect for fuss-free outdoor eating. These are laden with grated zucchini, which not only adds beautiful flavour and moisture, but also makes the eater feel exceptionally virtuous. Win-win! Serve with a dollop of creme fraiche and a slice of smoked trout, or simply smother in butter.”

Ingredients

• 250g zucchini, coarsely grated
• 2 2/3 cups (400g) self-raising flour, plus extra to dust
• Finely grated zest of 1 lemon
• 125g chilled unsalted butter, coarsely grated (see note)
• 100g aged cheddar, coarsely grated
• 2/3 cup (50g) finely grated parmesan
• 2 tsp lemon thyme leaves, plus extra (optional), to serve
• 150ml milk, plus extra 1 tsp (if needed)
• 1 large egg, lightly whisked
• Creme fraiche and smoked ocean trout, or butter, to serve

Method

• 1.

  Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper.

• 2.

  Place zucchini in a sieve set over a bowl and stir in a good pinch of fine salt. Set aside to drain for about 30 minutes.

• 3.

  Place flour and zest in a large bowl. Add butter and use fingertips to work the flour to create crumbs (don’t overmix; some little lumps are fine). Using hands, squeeze liquid from the zucchini and stir zucchini into flour mixture, along with cheeses and thyme.

• 4.

  Make a well in centre of dry ingredients and pour in the milk. Use a flat-bladed knife to mix the milk through dry ingredients, stirring gently until just combined (if the mixture is still dry, add extra 1 tsp milk).

• 5.

  Tip out dough onto a lightly floured surface and use hands to form a 20cm x 10cm rectangle. Using a sharp knife, cut the dough lengthways to create 2 long rectangles, then cut each rectangle into 7 triangles. Place scones on the prepared tray, leaving a little room between each.

• 6.

  Brush the tops with egg and sprinkle with salt flakes and freshly ground black pepper. Bake for 18-20 minutes until tops are golden and scones are cooked through (their base will sound hollow when tapped). Cool for 5 minutes on the tray.

• 7.

  Serve warm, split and topped with creme fraiche, smoked trout and a little extra thyme, if using. Or serve at room temperature with a good smear of butter.