Ingredients
4 cups self-raising flour, plus extra
1/2 tsp baking powder
1 Tbsp caster sugar
Pinch sea-salt flakes
75g unsalted butter, chilled, chopped, plus 150g extra, softened
Freshly ground black pepper
1 small (120g) zucchini, coarsely grated
1 1/2 cups buttermilk, plus extra, to brush
1/2 cup grated tasty cheese, plus extra 1/4 cup
2 Tbsp chopped chives, plus extra, to serve
Paprika, to sprinkle
Method
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Preheat oven to 200°C fan- forced (220°C conventional). Line a large baking tray with baking paper.
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Sift flour and baking powder into a large bowl. Stir in sugar and salt. Rub in butter until just combined. Season with pepper.
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Squeeze excess water from zucchini. Make a well in flour mixture. Add zucchini, buttermilk, cheese and chives. Stir with a flat-bladed knife until almost combined and mixture has formed a soft, sticky dough.
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Turn dough onto a lightly floured surface. Press dough out to a 2.5cm-thick oval. Using a large, lightly floured knife, cut into 9 scones and put on prepared tray about 1cm apart. Brush with a little extra buttermilk. Top with extra cheese and sprinkle with paprika. Bake for 25 minutes, or until golden and cooked through. Set aside to cool for 5 minutes.
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Meanwhile, using an electric mixer, beat extra butter for 5 minutes or until light and fluffy. Season with pepper, sprinkle with extra chives. Serve scones, warm or cold, with whipped butter.
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