My little munchkin has now reached 13 months and has started to avoid anything green, even spinach which has always been her favourite. The only way she will seem to eat her greens at the moment is in scones, fritters and omelettes. So here is a great recipe for savoury scones.
Makes 24 mini scones
- 450g self-raising flour
- 2 teaspoons of baking powder
- 75g of butter, cubed (room temperature)
- 1 large courgette, grated.
- 2 tablespoons of pesto
- 2 large eggs, beaten
- 80g of grated cheddar cheese
- 280ml full fat milk or plain greek yoghurt
Preheat the oven to 220C/200C fan/gas 7.
Line a baking tray with baking paper.
Mix the flour and baking powder into a bowl. Add the butter and rub with your fingertips until the mixture looks like breadcrumbs.
Take the grated courgette and squeeze out the water. I like to put it into a baby muslin to soak the water out but you can also use your hands. Try to get as much out as possible.
Stir the courgette, grated cheese and pesto into the flour, trying to spread it out evenly.
In a separate bowl mix the beaten eggs and buttermilk/yoghurt together. Pour all but 1 tablespoon into the flour mixture and lightly mix together until combined. The dough will be more moist than a bread dough but add the liquid slowly so that it does not become to soggy. If it does add more flour until you reach the desired consistency.
Lightly sprinkle the worktop with flour and gently knead the dough until smooth and soft. Roll to about 3cm thick. Cut with a small scone cutter to make 24 bite sized delights or make 12 normal sized scones with a medium sized cutter.
Arrange the scones on the baking sheet and brush the tops with the reserved egg and milk mixture.
Bake in the centre of the preheated oven for 15 minutes until risen and lightly golden.
For more recipes have a look at www.lowflyingbananas.co.uk/recipes