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Courgette Scones

Published: 1st January 1970

4 people – makes around 12 small scones or 8 medium size ones


225g Self raising flour

1 tsp Baking powder

50g Butter

2 courgettes (Sure Thing) grated & drained (to remove excess water)

2 Tbsp. Parmesan cheese – grated (place some to the side for the top of scones before baking)

Fresh chives - chopped

150ml Milk

1 egg yolk to egg wash the scones

Salt & cracked pepper

1 Jar of tomato chutney or Smoked Salmon or you may want to just use butter

Pea shoots for garnish.


  • Heat the oven at 200 degrees, in a bowl place the flour, baking powder and the salt & pepper. Add the butter and rub with your fingertips until it forms large breadcrumbs. Add the parmesan cheese, the drained courgettes and the chopped chives. Mix in and pour the milk using a fork to bring the mix together.


  • On a clean work surface, pour the mix and roll it to 2 cm thick using a (fluted) cutter.


  • Place the scones on a baking tray, brush with the egg yolk, place some grated parmesan cheese and bake for 10 to 12 minutes or until risen and golden brown.





To serve:

Place the freshly bakes scones on a board with some smoked salmon, a jar of tomato chutney or simply a nice slice of butter.


This tasty and simple dish perfect for lunch or afternoon tea to enjoy with your friends.

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