Fortnum & Mason afternoon tea recipes: Courgette and thyme scones

Simple to make, these courgette and thyme scones also keep well without drying out, thanks to the courgette in the mixture. Serve with hard cheese and tomato chutney.

courgette and thyme scones
David Loftus

MAKES 8 SCONES

TEA MATCH A rich and smoky Earl Grey is wonderful. Try Fortnum & Mason’s Smoky Earl Grey

375g plain flour, plus extra for dusting
1 tbsp baking powder
100g unsalted butter, cubed, at room temperature
1/2 courgette, grated
50g parmesan, grated
100ml whole milk
1/2 tsp salt
2 tsp thyme leaves
1 egg, beaten

  1. Preheat the oven to 180C/160C fan/gas 4. Rub the flour, baking powder and butter together in a mixing bowl until the mixture resembles breadcrumbs. Add the courgette and cheese, stir to combine, then stir in the milk, salt and thyme using a wooden spoon until a dough forms.
  2. Tip the dough on to a floured surface and use a floured rolling pin to roll it out to a thickness of 3cm. Use a 6cm dough cutter dipped in flour to cut 8 rounds from the dough, bringing it back together to a 3cm thickness until all the dough has been used up. Transfer the rounds to a baking sheet lined with baking parchment and brush the rounds with beaten egg. Bake for 15 minutes, until deep golden on top.
  3. Eat the courgette and thyme scones warm with butter, cheese and chutney, or store in an airtight container for up to 5 days.

Now buy the book

Time for TeaOur recipes are from Fortnum & Mason: Time for Tea by Tom Parker Bowles (Fourth Estate, £20). To order a copy for £17.60 until 2 May call 020 3308 9193 or go to mailshop.co.uk/books. Free p&p on orders over £20. All the teas listed here can be bought at fortnumandmason.com.

 

Recipes: Roger Pizey, Executive pastry chef at Fortnum & Mason. Photographs: David Loftus.