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Courgette and Goat Cheese Scones by Shane Smith

Serves: 12Chef: Shane SmithRecipe Course: StarterMachine: MixerTotal time (min.): 40
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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.


For the scones:

For the egg wash:



  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.