Courgette, Red Leicester & chilli scones with maple butter

Name: Courgette, Red Leicester & chilli scones with maple butter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Ingredients: ½ 500g pack courgettes, trimmed and grated; 350 g plain flour, plus extra for dusting; 1 tbsp baking powder; 1 tsp caster sugar; 250 g butter, cold; 100 g Red Leicester, grated; 25 g Cooks’ Ingredients Jalapeño Peppers, or more to taste, drained and roughly chopped; 100 g Greek-style natural yogurt; 100 ml milk, plus 2 tbsp for brushing; 3 tbsp maple syrup

A rich and savoury take on the classic fruit scone. Filled with courgette, tangy cheese and served with sweet maple butter

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Vegetarian

Makes8
CourseSnack
Prepare15 mins
Cook25 mins
Total time40 mins
Plusdraining

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Ingredients

½ 500g pack courgettes, trimmed and grated
350g plain flour, plus extra for dusting
1 tbsp baking powder
1 tsp caster sugar
250g butter, cold
100g Red Leicester, grated
25g Cooks’ Ingredients Jalapeño Peppers, or more to taste, drained and roughly chopped
100g Greek-style natural yogurt
100ml milk, plus 2 tbsp for brushing
3 tbsp maple syrup

Method

Preheat the oven to 200ºC, gas mark 6 and line a large baking tray with baking parchment. Put the courgettes and a large pinch of salt into a colander, mix and set aside for 10 minutes to drain. Transfer to a clean tea towel and squeeze out as much water as possible.
Put the flour, baking powder and sugar into a large bowl and mix together with a fork. Grate 100g butter into the bowl (leave the rest to soften for later) then add the Red Leicester, courgettes and jalapeños. Season generously. Tip in the yogurt and milk and use the fork to bring everything together – add a splash more milk if needed, being careful not to overwork the dough.
Tip the dough onto a floured surface and pat gently into a rectangle (about 30x20cm). Fold 1 short end of the dough to the middle, then fold the opposite end over the top, overlapping. Pat the dough out to the same size as before and repeat the folding process, this time to a square (about 20x20cm), using your hands to give neat edges.
Use a knife to cut the dough into 8 rectangles then put onto the baking tray. Brush the tops with milk and bake for 20-25 minutes, until risen and golden. Meanwhile, beat the remaining softened butter with the maple syrup until it comes together. Leave the scones to cool slightly before spreading generously with the maple butter.

Cook’s tip

Once cooked, the scones can be frozen and stored in an airtight container for up to 1 month. Reheat from frozen when needed, until piping hot throughout.