Savoury Snacks
Cheese & Courgette Drop Scones
April 16, 2021These are a savoury take on baked drop scones and I’m so obsessed with them...I’ve literally had to force myself NOT to eat the entire batch in one go .
Cheese has got itself a bit of a bad rep in diet culture but I’m here to tell you that there’s nothing wrong with it! If you choose to eat dairy products then having cheese in moderation is great and contains many nutrients our bodies need such as Calcium, B12 and is a great source of protein and fat (both of which help our brain’s signal the body that we are full!) ... fab, right?!
Honestly, give these a go!
Just try not to eat them all at once .
MAKES 10
INGREDIENTS:
- 130g to 150g Plain Flour
- 60g Cheddar (grated)
- 1 Courgette (grated)
- 1 Egg
- 1 Handful of Baby Spinach
- 1tsp Garlic Granules
- 1tsp Onion Granules
METHOD:
- Pre-heat the oven to 200 degrees Celsius (180 fan assisted) and line a baking tray with grease proof paper.
- Press the grated courgette between sheets of kitchen roll to remove any excess moisture.
- Chop the baby spinach.
- Mix the grated courgette, cheese, spinach, egg, garlic and onion powder together until fully combined and add in 130g of the flour.
- Mix the flour through until it forms a dough and easily comes away from the sides of the bowl. If it still feels a bit sticky, then add more of the flour until it forms a more pliable dough. (This will depend on the size of the courgette and how much moisture is left.)
- Lightly dust a clean surface with flour and roll the dough out until it’s 1cm thick.
- Using a 6cm cookie cutter, cut out the scones and place them on the baking tray.
- Bake for 12-15 minutes until golden brown on top.
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