I had a glut of zucchini from my garden (or courgettes as we call them here in England) and I didn’t know what to do with them all, I decided to make this cheesy buttermilk scones with the some and some basil that I have growing on the windowsill. this year I have really tried with the garden and I have been lucky and had lots of tomatos, chillis and I had rhubarb and strawberries and blueberries back in the summer (I can say that now as we are transitioning into autumn). its been really fun growing my own fruit and veg and herbs. most of it is coming to an end now though. lets talk about these scones though, they are packed with flavour. I used cheddar and parmesan and 2 types of basil, normal basil and greek basil. even though I have a food processor and a mixer I always find that scones are best done by hand.
- 450g self-raising flour, plus extra for dust
- 100g cold butter diced
- 284ml pot buttermilk
- 2 small zucchini grated
- 100g grated cheddar
- 4 tbsp. grated parmesan
- bunch of basil chopped (about 10 leaves)
- salt, pepper
- splash of milk
preheat the oven to 220c and rub together the flour, salt and pepper with the butter until you are left with little lumps, then stir in basil, the grated cheese, grated zucchini , then add the buttermilk mix with a fork, and bring together into a ball and place on a large baking tray and gently flatten into a large circle, (or two smaller ones) place in the fridge for 10 minutes then slice into triangles and spread out on the tray and brush the tops with some buttermilk and grate some parmesan on top of the scones and sprinkle with some salt and pepper. bake for 15 minutes until golden.