Courgette & Thyme Scones
FOOD | RECIPE
Fortnum's Courgette & Thyme Scones
From the pages of our latest book - Time for Tea, these scones are simple to make and will also keep well without drying out, thanks to the courgette in the mixture. Serve with hard cheese and tomato chutney and pair with our rich Smoky Earl Grey, which goes wonderful with woody thyme.
Ingredients
Serves 4
375g plain flour, plus extra for dusting
1 tablespoon baking powder
100g unsalted butter, cubed, at room temperature
1⁄2 courgette, grated
50g Parmesan, grated
100ml whole milk
1⁄2 teaspoon salt
2 teaspoons thyme leaves
1 egg, beaten
1
Preheat the oven to 180°C/160°C fan/Gas Mark 4. Rub the flour, baking powder and butter together in a mixing bowl until the mixture resembles breadcrumbs. Add the courgette and cheese, stir to combine, then stir in the milk, salt and thyme using a wooden spoon until a dough forms.
2
Tip the dough on to a floured surface and use a floured rolling pin to roll it out to a thickness of 3cm. Use a 6cm dough cutter dipped in flour to cut 8 rounds from the dough, bringing it back together to a 3cm thickness until all the dough has been used up. Transfer the rounds to a baking sheet lined with baking parchment and brush the rounds with beaten egg. Bake for 15 minutes, until deep golden on top.
3
Eat warm with butter, cheese and chutney, or store in an airtight container for up to 5 days.
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