Zucchini Feta Scones
Delicious and easy scones that will use up vegetables in your fridge!
Ingredients
- 160 g (about 1 medium sized) zucchini, grated
- 300 g (about 2 + ½ cups) plain flour
- 2 + 1½ teaspoons baking powder
- 1 teaspoon sugar
- ½ teaspoon salt
- 90 g (¾ cup) strong tasting cheese, grated e.g. Tasty
- 90 g (½ cup) feta, diced
- 1 small spring onion finely diced
- 250 mls (1 cup) buttermilk, cold*
Instructions
- Preheat the oven to 200C (390F) and line a heavy and tall baking tray* with baking paper. Grate the zucchini, wrap in paper towel and squeeze out excess moisture.
- In a large bowl, combine zucchini, flour, baking powder, sugar, salt, cheeses and spring onion. Slowly add the buttermilk and mix with a fork until the dough comes together. Turn out onto a lightly floured surface and pat or roll into a 2cm-thick piece.
- Using a 5.5cm-round pastry cutter dipped in flour, cut out rounds from dough (alternatively, cut dough into squares or triangles with a knife). Bush each scone with extra buttermilk. Roll remaining dough and continue cutting until all dough is used. Bake in the oven for 18-20 minutes or until golden.
Notes
*A normal flat tray will work fine too, but having tall sides enhances lift and rise in the scones.
* If you don’t have buttermilk on hand, place 1 tablespoon of vinegar in a measuring cup and add enough milk to make one cup. Let it sit for a few minutes before using.
These scones are best eaten the day they are made. However, they freeze really well when stored in an airtight container or bag.