Courgette and cheese scones


  • 1 small courgette (about ⅔ cup)
  • 300g self-raising flour
  • 1 tsp baking powder
  • 1 tsp caster sugar
  • 1 cup grated mature cheddar cheese
  • 1 cup full fat milk
  • 1 tbsp lemon juice, squeezed from a fresh lemon
  • Pinch of salt


  1. Preheat oven to 180 degrees.
  2. Add the lemon juice to the milk and leave to stand for 5 minutes.
  3. Meanwhile, grate the courgette and wrap up in 5 paper towels to remove the moisture
  4. In a large mixing bowl, sift the flour and add the cheese, courgette, sugar and a pinch of salt
  5. Add in the milk mixture little by little until a dough forms (don’t be hasty and use it all at once!)
  6. On a floured surface, pat the mixture down until it is 1.5 inches thick. Then cut out scones with your pastry cutter to a size of your preference.
  7. Place the cut, raw scones on a non-stick baking tray.
  8. Rework the dough and cut more scones out, repeating this procedure until all the dough is used up.
  9. Lightly brush the top of each scone with milk.
  10. Bake in the oven for about 20 minutes until golden brown.
  11. Voila! Serve with butter, cream cheese or any topping of your choice.