Courgette and Goat Cheese Scones by Shane Smith
| Serves: 12 | Chef: Shane Smith | Recipe Course: Starter | Machine: Mixer | Total time (min.): 40 |
Courgette and goat’s cheese is an award-winning pairing. Shane’s recipe for goat’s cheese and courgette scones are the perfect summer savoury dish with a twist. It’s the perfect addition to any afternoon tea.
Ingredients
For the scones:
- 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
For the egg wash:
- 1 egg, whisked
Tools
- Titanium Chef Patissier XL
Method
- Pre-heat your oven to 180C/160C Fan/ Gas 4/350F
- Into your Kenwood mixing bowl, fitted with the kBeater add the flour, baking powder and salt. Mix for a few seconds until blended.
- To this add the butter and mix slowly until you are left with a texture that resembles fine breadcrumbs.
- At this point, add the egg, buttermilk, grated courgette, chopped parsley, crumbled goats cheese and pinenuts. Mix to combine but do not over mix.
- Turn out onto a floured work surface and roll out so the mix is roughly 2 inches thick.
- Dip a 5cm round scone cutter in flour and cut out 12 scones trying to use as much of the dough as possible.
- Place these scones on a lined baking tray and egg wash the top.
- Pop into the preheated oven and bake for 20-25 minutes.
- Once the scones are baked, remove and allow to cool on a wire rack.
- Delicious served warm with a knob of butter.