Warm Courgette Scones

Ingredients

• 1 medium courgette, grated
• 225g plain flour
• ½ tsp bicarbonate of soda
• ½ tsp salt
• 225g wholemeal flour
• 350ml soya milk, plus a little extra (for brushing)
• 100g 100g vegan ‘cheese’, grated
• black pepper, for seasoning

Method

1. Preheat oven to 220°C/gas mark 7.
2. Sprinkle a little salt onto the courgette and leave for 15 minutes. Then rinse the courgette and place in a clean tea towel, pressing out as much water as you can.
3. Sieve the plain flour, bicarbonate of soda, salt and wholemeal flour into large bowl. 
4. Make a well in the flour and add the milk, courgette and half the vegan ‘cheese’. Gently mix to a dough.
5. Lightly dust your work surface with a little flour. Press the dough to a thickness of 4cm and season with black pepper.
6. Cut out twelve scones. Alternatively, use your hands to shape twelve scones.
7. Brush the top of the scones with a little soya milk and add the remaining vegan ‘cheese’. 
8. Cover a baking tray with parchment paper and a light dusting of flour. Place the scones on the tray and bake for 12 minutes at 220°C. These scones taste best eaten straight from the oven. Serve with a spread of your choice.