zucchini and cheese scones

These savoury scones go brilliantly with tomato relish and fresh ham of the bone. Bet you can’t stop at one. Whip a batch up today.

Image available to feature in your cookbook on the Premium and Community package.

PREP 20 MINS COOK 20 MINS MAKES 16 SCONES

INGREDIENTS
I small zucchini, grated
2 cups self-raising flour
1 teaspoon sugar
1 cup cheese, grated
¼ cup chives, finely chopped
½ teaspoon salt
1 cup buttermilk

METHOD
Preheat the oven to 200°C and line a tray.
Squeeze the water out of the zucchini with paper towels. Combine zucchini, flour, sugar, cheese, chives and salt in a large bowl.
Gradually add buttermilk, mixing with your hands until a soft dough develops.
Pat into a 2cm thick piece on a lightly floured surface and cut with a 5cm round cutter to make the scones.
Place on tray and brush with buttermilk.
Cook for 18-20 minutes or until golden.

SERVE WITH
Tomato relish and fresh ham of the bone.