Courgette Scones

The Burpee Europe team are just loving the fact that they are starting to harvest some delicious treats from the garden now. But just what can you do when you have a glut of veggies and you have exhausted handing them out to all your friends and neighbours already?

One of the most delicious and just perfect for picnics and al fresco dining is the one for Courgette Scones!

More recipes can be found on the Burpee website: burpeeeurope.com/recipes

• 225g Self raising flour
• 1 tsp Baking powder
• 50g Butter
• 2 courgettes 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

Makes around 12 small scones or 8 medium size ones

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