Preparation

1. Cut butter into small cubes.

2. Grate the cheese.

3. Crush cumin seeds

4. Beat eggs.

5. Finely grate courgettes

Instructions

1. Rub the butter into the flour until it resembles breadcrumbs

2. Add the salt, cheddar, courgette, baking powder, black pepper, ground cumin seeds and cayenne pepper and stir.

3. Slowly add the egg (save a little for glaze) and milk to the mixture.

4. The mixture should just be wet, NOT sticky as you won’t be able to roll it out if too damp.

5. Roll the dough out to approx.. 3cm thick.

6. Use a pastry cutter to cut out your scones and place them on a baking tray

7. Brush the tops with reserved egg to glaze.

8. Cook for 14-20 minutes until risen and golden brown

Use green courgettes as they give some colour to our scones.