zucchini and dill scones
- 3 zucchini (courgette) (about 450g), grated
- ¼ cup dill sprigs, finely chopped
- ¼ cup finely sliced chives
- 2¾ cups (410g) self-raising (self-rising) flour
- 125g unsalted butter, finely chopped
- 1 teaspoon caster (superfine) sugar
- 1 teaspoon sea salt flakes
- 1 cup (250ml) buttermilk, plus extra for brushing
- 2 zucchini (courgette), thinly sliced lengthways into 12 slices
- honey and lemon balm, to serve
- Preheat oven to 200°C (400°F). Place the zucchini in a clean tea towel and squeeze out any excess liquid. Place in a medium bowl and add the dill and chives. Place the flour in a large bowl. Add the butter and use your fingertips to rub it into the flour mixture until it resembles fine breadcrumbs. Add the sugar and salt and mix to combine.
- Make a well in the centre of the mixture and add the buttermilk and zucchini mixture. Using a butter knife, mix the dough until just combined, making sure not to over-mix. Lightly grease a 12 x ½-cup-capacity (125ml) muffin tin. Line each hole with a zucchini slice and divide the scone dough between the holes, folding the zucchini slices over. Brush with the extra buttermilk and cook for 15 minutes.
- Reduce temperature to 180°C (350°F) and cook for a further 15 minutes or until cooked through. Drizzle with the honey and top with the lemon balm to serve. Makes 12.
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