Cheesy courgette scones
Makes: 10-12
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Cheesy courgette scones
These scones have a luscious creamy cheese topping and are a great way to use up your courgettes
Makes: 10-12
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
277Kcal
Fat
16gr
Saturates
10gr
Carbs
24gr
Sugars
2gr
Fibre
1gr
Protein
9gr
Salt
1.1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 100ml milk, plus extra as needed
- 1 tbsp lemon juice or cider vinegar
- 300g self-raising flour, plus extra to dust
- 1 tsp baking powder
- ½ tsp fine sea salt
- ½ tsp smoked paprika, plus extra to dust
- 75g soft butter, diced, plus extra to grease
- 175g extra mature cheddar*, grated
- 2 tbsp chopped fresh chives
- 1 large courgette (about 175g), coarsely grated
- 125g cream cheese
Step by step
To store
These scones keep for up to 2 days in an airtight container, or can be frozen. Warm through to serve.
- Preheat the oven to 200°C, fan 180°C, gas 6. Sour the milk by stirring in the lemon juice or vinegar and set aside to curdle (this helps activate the baking powder for lighter, fluffier scones).
- Add the flour, baking powder, salt and smoked paprika to a mixing bowl then rub in the butter until crumb-like. Set aside 50g of the cheddar and half the chives for the topping, then stir the rest of the cheddar and chives into the flour mixture. Squeeze out the excess moisture from the courgette (this is crucial, so don’t skip this step), then stir through the dry scone mixture until evenly combined.
- Now gradually add the milk, mixing it in with a cutlery knife, until you have a soft, slightly sticky dough that leaves the bowl clean. Add a little extra milk if needed.
- Pat the scone dough out to a thickness of 2cm on a floured surface then use a 6cm round cutter dipped in flour to tap out 10-12 scones, re-rolling the trimmings as needed. Place on a greased baking tray and spread some cream cheese on top of each scone. Top with the reserved cheddar and chives and dust with a little smoked paprika. Bake for 15-18 minutes until golden brown and crisp on the bottom. Cool slightly on a wire rack; best served warm, with salted butter. *Use vegetarian cheese if required.
