When the weather alternates between lovely autumn sun and torrential rain all afternoon my thoughts turn to soup and cheesy bready goodness. This afternoon was just one of those times so for tea tonight we had parsnip and apple soup (recipe coming soon) with a cheese and courgette scone round. This recipe is based on Mary Berry’s cheese scone round recipe with my own adaptations.
225g (8oz) self raising flour
1/2 tsp salt (optional)
1/2 tsp mustard powder
1/4 tsp cayenne pepper
1 tsp baking powder
25g (1oz) butter or margarine
50g cheddar, grated
100g parmesan, grated
200g courgette, peeled and grated.
Pre-heat the oven to 220°C/gas mark 7. Lightly grease a baking tray.
Measure the flour, salt, mustard powder, cayenne and baking powder into a bowl. Add the butter or margarine and rub in with the fingertips until the mixture resembles fine breadcrumbs. Mix the two cheeses together and stir in two-thirds of it.
Break the egg into a measuring jug and make it up to 5 fl oz (150ml) with milk. Stir the egg and milk into the dry ingredients. Squeeze as much water as possible out of the grated courgette – I use a clean tea towel to do this and add it to the bowl. Mix into a soft but not sticky dough.
Turn out onto a lightly floured surface and knead lightly. Roll out to a 15cm (6inch) circle and mark into wedges. Brush with a little milk and sprinkle the remaining cheese over the top.
Place on the baking tray and bake in the pre-heated oven for about 15 minutes or until golden brown and firm to touch. Cool on a wire rack.