Savoury Scones
Quick and easy to prepare, whether you prefer the air fryer or a traditional oven, and these savoury scones make the ideal addition to your back-to-school routine. Great fresh out of the oven, or batch cook and freeze them, a wholesome snack or meal at a moment’s notice.
Prep time: 15 mins
Cooking time: 25 - 30 mins
Serves: 8
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1 courgette (about 175g grated weight)4 spring onions, finely chopped225g self-raising flour1 dollop of our Chargrilled Red Pepper Relish 100g parmesan, finely gratedA few rosemary sprigs, needles picked and finely chopped2 eggs, beaten90ml sunflower oil50-100ml whole milk
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- Heat the oven to 200C/180C fan/gas 6 and line a eight-hole muffin tin with muffin cases.
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Coarsely grate the courgette into a fine sieve and use clean hands to squeeze out as much liquid as possible over the sink.
- Tip into a bowl with the spring onions, flour, dollop of Folláin Chargrilled Red Pepper Relish, most of the cheese and the rosemary, along with lots of black pepper and a pinch of salt.
- Crack the eggs into a jug, pour in the oil and top up with enough milk to make 300ml.
- Beat together, then pour into the courgette mixture and mix to a smooth batter.
- Divide between the cases, top with the remaining cheese and bake for 25-30 mins until risen, firm and golden brown on top.
- Leave to cool completely on a wire rack.
Ingredients
- 1 courgette (about 175g grated weight)
- 4 spring onions, finely chopped
- 225g self-raising flour
- 1 dollop of our Chargrilled Red Pepper Relish
- 100g parmesan, finely grated
- A few rosemary sprigs, needles picked and finely chopped
- 2 eggs, beaten
- 90ml sunflower oil
- 50-100ml whole milk
Method
- Heat the oven to 200C/180C fan/gas 6 and line a eight-hole muffin tin with muffin cases.
-
Coarsely grate the courgette into a fine sieve and use clean hands to squeeze out as much liquid as possible over the sink.
- Tip into a bowl with the spring onions, flour, dollop of Folláin Chargrilled Red Pepper Relish, most of the cheese and the rosemary, along with lots of black pepper and a pinch of salt.
- Crack the eggs into a jug, pour in the oil and top up with enough milk to make 300ml.
- Beat together, then pour into the courgette mixture and mix to a smooth batter.
- Divide between the cases, top with the remaining cheese and bake for 25-30 mins until risen, firm and golden brown on top.
- Leave to cool completely on a wire rack.
