Courgette Goat Cheese Scones

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Courgette Goat Cheese Scones

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A beautiful savoury Afternoon Tea recipe created by Shane Smith – courgette goat cheese scones.

A savoury scone is always a welcomed addition to any Afternoon Tea and the marriage of courgette & goats cheese is a pairing that never disappoints.

Sponsored Kenwood Ireland

Ingredients

  • 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
  • Egg wash:
  • 1 egg, whisked
  • 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
  • Egg wash:
  • 1 egg, whisked

Instructions

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