Recipe for courgette and cheese scones...

This week, the Butterflies and Caterpillars made courgette and cheese scones. Before the summer, the Butterflies had planted courgette seeds and we returned after the summer to mature plants bearing some beautiful courgettes. Before we started our cooking activity, we looked at our plants, examining how the courgette grows behind the flower. We then went inside and prepared our courgette and cheese scones. The children grated the courgette themselves, added all the ingredients and all had a turn at stirring and then kneading and cutting out a couple of scones using scone cutters. We hope you enjoyed the scones -we baked a few extra for the teachers and thought they were delicious!

ingredients

• 1 courgette, coursely grated (the children used the "I can cook" multi grater for this: http://www.lakeland.co.uk/15063/I-Can-Cook-Multi-Purpose-Grater-with-Measuring-Jug)
• 2 cups self-raising flour
• 1 cup cheddar cheese, grated
• 1/4 cup parmesan cheese, grated
• 1 cup buttermilk

method

1. Preheat oven to 200°C. Line a baking tray with baking paper and set aside.
2. Wrap the grated courgette in a paper towel and squeeze out all the liquid.
3. Place into a bowl with the flour, the cheddar and the parmesan cheese. Mix together well, so that all the cheese is well coated in the flour and the strands are seperated.
4. Pour the buttermilk into the bowl and use a spatula to fold the mixture together.
5. Place on a surface that is dusted with flour and lightly knead. Pat out into a 2cm thick circle.
6. Take a large scone cutter dipped into flour and cut 10 scones. Fold the dough together and pat out again to cut another round of scones.
7. Place on the tray so that each scone is touching the next and they are all joined up.
8. Brush the tops with a little buttermilk and bake for 20-25 minutes.

If you don't have any buttermilk, just use whole milk to which you add the juice of 1 lemon. Stir and leave to thicken for 10 minutes.