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
  1. 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.
  2. 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.
  3. 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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