Courgette Scones Recipe

This recipe works equally well with courgette or marrow.
For marrow I suggest peeling, then cut out chunks of the flesh about the size of a chunky chip. Discard the seeds.

This is a 2-stage process. First chop and cook the courgette/marrow, then allow to cool fully before proceeding.

Instructions:

  1. Cut the courgette into chunks and cook. I microwave for 3 - 4 minutes depending on the quantity and microwave power.
  2. Allow to cool fully.
  3. When cool, drain off any water.
  4. Heat the oven to 200 degrees Celsius
  5. Take 250g of cooled cooked courgette (or marrow), add 30g of cooking oil and half tsp baking powder.
  6. Blend throughly with a hand blender.
  7. Add 100g of sultanas (more if you want sweeter) and blend again.
  8. Add a desert spoonful of cocoa powder and mix with the spoon (2 spoons if you want the scones to be darker chocolate)
  9. Pour this mixture into a bowl with 250g of self-raising flour.
  10. Mix with the spoon, then kneed briefly. If the dough is sticky add a little more flour.
  11. Cut out the scones and place on a baking tray.
  12. Bake for 10 minutes and place on a cooling rack.