Well, it's that time of year again when the courgettes from our plants just keep on coming and everyone you meet gives you some more. I'm constantly thinking about what to make with them so they are not wasted... something new... that my courgette avoiding children may eat. This year I'm planning to make a courgette relish, courgette bread and I've even got a recipe for courgette cupcakes that I may consider, but while I was laying awake in the early hours of this morning ( yes, courgette induced insomnia) I thought I would try adding courgettes to something the children loved... cheese scones.
I just used my usual cheese scone recipe and added grated courgette and amazingly all the children loved them and so did we. I recommend adding courgette to your own usual recipe for a slight change, especially if you have fussy children like mine who don't like too much change. They didn't mind when I added herbs to the recipe last week, that's what gave me the idea of trying to add the courgette too.
In case you don't have a usual recipe here is my much simplified recipe;
8oz self-raising flour, 1 tsp baking powder, 2oz butter. Rub these together in a bowl. Add your chosen flavoring to taste approximately 2-3oz (more if you prefer).
I doubled the ingredients for a larger batch, I put in a grated courgette and the cheese. Add enough milk gradually to bring the mixture together in a firm scone consistency probably about 1/4 pint. roll out shape or cut, I always add a quick brush of milk and a little cheese to the top to give it a crispy cheese topping. cook on 200C for about 15-20 mins. There you go, something simple, everyone knows how to make and the children ate them... definitely a bonus.