Ingredients

For the scones:

• 400g plain flour
• 2 tsp baking powder
• pinch salt
• 100g butter
• 100g firm goats cheese
• 1 medium egg
• 250ml buttermilk
• 200g grated courgette
• 2 tbsp chopped parsley
• 50g pine nuts

For the egg wash:

• 1 egg, whisked

Tools

• Titanium Chef Patissier XL

Method

1. Pre-heat your oven to 180C/160C Fan/ Gas 4/350F
2. Into your Kenwood mixing bowl, fitted with the kBeater add the flour, baking powder and salt. Mix for a few seconds until blended.
3. To this add the butter and mix slowly until you are left with a texture that resembles fine breadcrumbs.
4. At this point, add the egg, buttermilk, grated courgette, chopped parsley, crumbled goats cheese and pinenuts. Mix to combine but do not over mix.
5. Turn out onto a floured work surface and roll out so the mix is roughly 2 inches thick.
6. Dip a 5cm round scone cutter in flour and cut out 12 scones trying to use as much of the dough as possible.
7. Place these scones on a lined baking tray and egg wash the top.
8. Pop into the preheated oven and bake for 20-25 minutes.
9. Once the scones are baked, remove and allow to cool on a wire rack.
10. Delicious served warm with a knob of butter.