Zucchini and Cheddar Scones
- 1 small (about 100g) zucchini
- 2 cups (300g) self-raising fl our, sifted, plus extra to dust
- 1 tsp caster sugar
- 1 cup (120g) coarsely grated vintage cheddar
- 1/4 cup (3 tbs) fi nely chopped chives
- 1 cup (250ml) buttermilk, plus extra to brush
- Sliced ham off the bone and tomato relish, to serve
- Preheat the oven to 200°C. Butter and lightly fl our a 20cm-square cake pan or slice pan. Coarsely grate the zucchini, wrap in paper towel and squeeze out excess moisture.
- Combine zucchini, flour, sugar, cheddar, chives and 1/2 teaspoon salt in a large bowl. Gradually add the buttermilk and mix with your hands until a soft dough forms. Turn out onto a lightly floured surface and pat into a 2cm-thick piece. Use a 5.5cm-round pastry cutter dipped in fl our to cut out rounds from dough. Place, with extra buttermilk. Knead remaining dough and continue cutting until you have 16 scones. Bake in the oven for 18-20 minutes until golden. Serve with ham and relish.
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