Apple & grape chutney
Spice a garden glut of fruit with coriander, cumin and mustard seeds for this pickle that's perfect for hampers
Courgette, feta & thyme scones
Serves 8
Easy
Prep:
Cook:
Use seasonal courgettes to bake these quick and tasty scones. Golden, crumbly and packed with savoury summer flavour, they make a brilliant lunch or picnic bake
Skip to ingredients
- 1 medium courgette(approx 120g), coarsely grated
- 250g self-raising flourplus extra for dusting
- ½ tsp baking powder
- 60g cold buttercut into cubes
- 100g fetacrumbled
- 1 tbsp fresh thyme leaves(or 1 tsp dried)
- 1 egg
- 4-5 tbsp milkplus extra for brushing
- salted butterand chutney, to serve
Nutrition: Per serving
- kcal218
- fat10g
- saturates6g
- carbs25g
- sugars1g
- fibre2g
- protein6g
- salt0.82g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Line a baking tray with parchment. Squeeze the grated courgette gently in a clean tea towel to remove excess moisture. Leave in a colander to drain.
step 2
In a large bowl, mix the flour with the baking powder and a good pinch of salt. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
step 3
Stir the courgette into the flour mix along with the feta, thyme and a good crack of black pepper.
step 4
Beat the egg with 4 tbsp of the milk. Pour into the bowl and mix with a cutlery knife until a soft dough forms. Add the extra tablespoon of milk if it’s too dry but try not to overwork the dough.
step 5
Tip the dough onto a floured surface and shape into a disc about 3cm thick. Use a sharp knife to cut into 8 triangles.
step 6
Transfer to the baking tray and brush the tops with a little milk. Bake for 20–25 mins, until risen and golden. Cool slightly before serving with butter and chutney. These scones are best eaten warm on the day they’re baked. Will keep in an airtight container for up to three days. To reheat, pop in a hot oven for 5 mins.
