Zucchini And Dill Scones | Donna Hay

Step 1

Preheat oven to 200°C (400°F). Place the zucchini in a clean tea towel and squeeze out any excess liquid. Place in a medium bowl and add the dill and chives. Place the flour in a large bowl. Add the butter and use your fingertips to rub it into the flour mixture until it resembles fine breadcrumbs. Add the sugar and salt and mix to combine.Make a well in the centre of the mixture and add the buttermilk and zucchini mixture. Using a butter knife, mix the dough until just combined, making sure not to over-mix. Lightly grease a 12 x ½-cup-capacity (125ml) muffin tin. Line each hole with a zucchini slice and divide the scone dough between the holes, folding the zucchini slices over. Brush with the extra buttermilk and cook for 15 minutes.Reduce temperature to 180°C (350°F) and cook for a further 15 minutes or until cooked through. Drizzle with the honey and top with the lemon balm to serve. Makes 12

Step 2

Preheat oven to 200°C (400°F). Place the zucchini in a clean tea towel and squeeze out any excess liquid. Place in a medium bowl and add the dill and chives. Place the flour in a large bowl. Add the butter and use your fingertips to rub it into the flour mixture until it resembles fine breadcrumbs. Add the sugar and salt and mix to combine.Make a well in the centre of the mixture and add the buttermilk and zucchini mixture. Using a butter knife, mix the dough until just combined, making sure not to over-mix. Lightly grease a 12 x ½-cup-capacity (125ml) muffin tin. Line each hole with a zucchini slice and divide the scone dough between the holes, folding the zucchini slices over. Brush with the extra buttermilk and cook for 15 minutes.Reduce temperature to 180°C (350°F) and cook for a further 15 minutes or until cooked through. Drizzle with the honey and top with the lemon balm to serve. Makes 12