zucchini and feta scones

I recently borrowed the cook book Ultimate Veg by Jamie Oliver from our local library (our library has an AMAZING cook book section!). The recipes are simple, easy to follow and creative. The spinach crepes that I posted also came from this cook book. These scones are delicious - great for brunch, lunch or an afternoon snack. Thank you Jamie Oliver for this great recipe.

Makes around 12 to 14 scones

Ingredients

1 lb zucchini (courgette)

3 1/2 cups self rising flour *

2 level teaspoons baking powder

11 tablespoons cold unsalted butter (chopped into small pieces)

2 teaspoons dried chili flakes (optional)

7 oz feta cheese - crumbled/chopped

2 large eggs

2 tablespoons finely chopped mint

Creating the Magic!

• Preheat the oven to 400F

• Coarsely grate the zucchini (discard the seedy core), then place in a large bowl with a pinch of sea salt. Scrunch and squeeze together, then leave aside. If you have a metal sieve, I recommend placing the zucchini in the sieve and let the liquid drain into a bowl.

• Put the flour into a bowl with the baking powder, then chop and rub in the butter. I recommend chopping the butter as small as possible and it will be easier to rub into the flour. You want the mixture to resemble fine breadcrumbs.

• Squeeze the zucchini hard to get rid of any excess water. Don’t skip this step. You want to remove as much liquid as possible. Then add the zucchini to the flour mixture with the mint and the optional chili flakes. Add the crumbled feta and mix.

• Make a well in the middle for the flour mixture, crack the 2 eggs into the well, then mix, pat and bring together the dough (don’t overwork it). Add a little more flour if it’s too wet or add a little water if it’s too dry.

• Wrap the dough in plastic wrap and chill in the fridge for 15 minutes.

• Roll out the chilled dough on a floured surface until 1 1/4 inches thick, then stamp out the scones using a 2 1/2-inch cutter. Place on a lined baking sheet and bake for 20 minutes or until golden.

• Remove from the oven and leave to cool.

• Enjoy! I love these warm from the oven!

*Note: To make self-rising flour: For each cup of all-purpose flour, you will need 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. Whisk the all-purpose flour, baking powder and salt together until combined, then use as directed in the recipe in place of the self-rising flour.