While courgettes are in season, they’re great to use in this a summery, savoury scone which is enjoyable for a light lunch with a few slices of cheese, or afternoon tea. I add some finely ground cumin seeds and a dash of cayenne pepper for extra spicing, but they also work well without as a more simple version.
I use our organic self-raising flour for these scones; be aware that the raising agent starts to act as soon as it comes into contact with liquid so once you’ve added the wet ingredients to the mix don’t leave the dough for too long.
Makes 8-10 large scones
Preheat your oven to 200°C. Line a baking tray with baking parchment (you may need to use two).
Weigh your flour into a large mixing bowl. Add the butter and gently rub it into the flour using your fingertips until you have a breadcrumb-like consistency.
Add the salt, cheddar, courgette, baking powder, black pepper, ground cumin seeds and cayenne pepper (if using) and stir to combine evenly. Slowly add the egg and milk to the mixture. Use your fingers to achieve a dough that is slightly on the wet side, but not sticky,
Lightly flour your work surface and roll the dough out until it is about 3cm thick. You can either use your hands for this, or a rolling pin. Use your pastry cutter to cut out your scones and place them on a baking tray. You can re-form the scraps and roll them out again until you have used as much of the dough as possible.
Brush the tops with beaten egg to glaze using a pastry brush, and bake for 14-20 minutes until risen and golden brown (check on them at 14 minutes to check how golden and cooked through they are).
Transfer to a wire rack to cool. These are best eaten fresh on the day of making.