Shane cooks

Courgette and Goat Cheese Scones

Courgette and Goat Cheese Scones
Preparation time:
15 minutes
Cooking time:
25 minutes
Serves:
12

Courgette and goat’s cheese is an award-winning pairing. Shane’s recipe for goat’s cheese and courgette scones are the perfect summer savoury dish with a twist. It’s the perfect addition to any afternoon tea.

  • Ingredients

    For the scones:
    • 400g plain flour
    • 2 tsp baking powder
    • pinch salt
    • 100g butter
    • 100g firm goats cheese
    • 1 medium egg
    • 250ml buttermilk
    • 200g grated courgette
    • 2 tbsp chopped parsley
    • 50g pine nuts
    For the egg wash:
    • 1 egg, whisked
  • Method

    • Pre-heat your oven to 180C/160C Fan/ Gas 4/350F
    • Into your Kenwood mixing bowl, fitted with the kBeater add the flour, baking powder and salt. Mix for a few seconds until blended.
    • To this add the butter and mix slowly until you are left with a texture that resembles fine breadcrumbs.
    • At this point, add the egg, buttermilk, grated courgette, chopped parsley, crumbled goats cheese and pinenuts. Mix to combine but do not over mix.
    • Turn out onto a floured work surface and roll out so the mix is roughly 2 inches thick.
    • Dip a 5cm round scone cutter in flour and cut out 12 scones trying to use as much of the dough as possible.
    • Place these scones on a lined baking tray and egg wash the top.
    • Pop into the preheated oven and bake for 20-25 minutes.
    • Once the scones are baked, remove and allow to cool on a wire rack.
    • Delicious served warm with a knob of butter.

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