Zucchini Pickle & Cheese Scones
Serves 8 people
15 min prep
20 min cook
Warm, golden Zucchini Pickle & Cheese Scones made with tangy Anathoth Farm Zucchini Pickle, simple, savoury, and full of flavour. The perfect homemade treat for afternoon tea.
By Kirsten Bridge
Ingredients
- 260 g Flour
- 3 tsp Baking powder
- 3 Tbsp Anathoth Farm Zucchini Pickle
- 1/4 tsp Salt
- 150 g Cheddar cheese
- 100 g Butter, cubed
- 160 ml Milk
- 30 g Parmesan, grated
Method
- Preheat the oven to 200°C.
- Add the flour, baking powder and salt into a food processor bowl with a standard blade. Pulse to combine.
- Add butter, pulsing several times until the butter pieces are chopped.
- Add the cheese and pulse once.
- Add the pickle and milk then pulse about 10 times, or until the flour is only just combined.
- Tip the dough onto a well floured surface and shape the dough into a ball.
- Place onto a sheet of baking paper, pat and shape into 3cm thick round. Brush with milk (top and sides), and sprinkle with the Parmesan cheese. Cut into 6 or 8 wedges.
- Transfer the sheet to a baking tray and separate the wedges by atleast 5cm. Bake for 20 minutes until golden brown.
- Allow to cool slightly before serving with lashings of butter or extra pickle.
This Recipe Uses
Zucchini Pickle 390g
$6.99
390g
