Cheddar and Courgette Scones

Shopping list

• 300 g self-raising flour

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• 100 g courgette — grated and squeezed dry

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• 100 g mature cheddar — grated

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• 50 g butter — cold, cubed

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• 150 ml milk — plus extra for brushing

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• 1 pinch black pepper

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• 1 tsp dried mixed herbs

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Step by step

1. 1

   Preheat your oven to 220°C (fan 200°C, gas mark 7). Line a baking tray with baking parchment.

2. 2

   Rub the cold butter into the flour until the mixture resembles fine breadcrumbs.

3. 3

   Stir in three-quarters of the cheddar, the courgette, herbs and black pepper.

4. 4

   Pour in the milk and bring the dough together with a fork, then turn out onto a lightly floured surface.

5. 5

   Pat the dough to about 2 cm thick. Cut out rounds with a 6 cm cutter and place on the tray.

6. 6

   Brush the tops with milk and scatter over the remaining cheese.

7. 7

   Bake for 12– 15 minutes until risen and golden. Cool on a wire rack.