One of my favourite recipes from the Lunch Box Club archives is the sun-dried tomato scones – did you try them? If you didn’t, I’d thoroughly recommend giving them a whirl. But if you did try them and loved them as much as me then I think you’re going to love these ones too. Such a delicious way to use up the last of the summer courgettes! Throw in some cheese and serve with hummus and veggies and you’re good to go…
Cheese + courgette sconesPrint This
- FOR THE SCONES
- 275g plain flour
- 1 1/2 tsp baking powder
- 100ml milk or dairy free alternative
- 1/4 tsp salt
- 80g buttery spread (such as flora)
- 1 tbsp extra virgin olive oil
- 100g grated courgette
- 1/2 tsp garlic granules
- 1/4 tsp Italian seasoning
- 60g grated cheese, or dairy-free alternative
- FOR THE REST
- Carrot sticks
- Cucumber sticks
- Sliced red pepper
First, sieve the flour into a mixing bowl and combine with baking powder, salt and garlic granules and Italian seasoning.
Add the spread, and using your hands combine until the mixture turns crumb like.
Next, add the milk and olive oil and combine well.
Ensure there is no moisture left in the courgettes by straining through a sieve or wrapping in a clean tea towel and squeezing the excess water out.
Fold the courgette and grated cheese into the dough and then place the ball of dough on a lightly floured surface.
Flatten the ball of dough into a large circle and then cut into 6 triangles.
Preheat the oven to 180c and place the triangles onto a baking tray.
Bake the scones in the oven for 25 minutes. If desired sprinkle some extra grated cheese on top for the last 5 minutes of cooking time.
Eat alongside the hummus and veggies sticks. Enjoy!