Cheese and Zucchini Scones


1 small (about 100g) zucchini

1 cup white self-raising flour

1 cup wholemeal self-raising flour

1 tsp caster sugar

1 cup grated low fat cheddar

1 bunch of finely chopped chives

1 cup buttermilk, plus extra to brush

Handful of pepita or sunflower seeds


Preheat oven to 200°C. Wash and coarsely grate zucchini, then squeeze out excess moisture.

Sift both flours together into a large bowl and then add zucchini, sugar, cheese, chives and a pinch of salt. Gradually add the buttermilk and mix with your hands to make a soft dough.

Turn out onto a lightly floured surface and pat into a 2cm-thick piece.
Use a 5.5cm round pastry cutter dipped in flour to cut out rounds from dough or cut with a sharp knife.

If you used a cutter, gather the leftover dough and knead together to form a new mixture. Pat into 2cm thick piece and cut into rounds.

Place on a floured tray, brush with a little extra buttermilk and then bake in the oven for 18-20 minutes until golden.

*Stock image.