Zucchini & Dill

12
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (125 g)
  • Calories 188.2
  • Total Fat - 10.1 g
  • Saturated Fat - 5.9 g
  • Cholesterol - 26.6 mg
  • Sodium - 277.8 mg
  • Total Carbohydrate - 21.5 g
  • Dietary Fiber - 3.3 g
  • Sugars - 3.1 g
  • Protein - 5.4 g
  • Calcium - 46 mg
  • Iron - 1.2 mg
  • Vitamin C - 11.2 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 200°C (400°F).

Step 2

Place the zucchini in a clean tea towel and squeeze out any excess liquid and then place in a medium bowl and add the dill and chives.

Step 3

Place the flour in a large bowl and add the butter and use your fingertips to rub it into the flour mixture until it resembles fine breadcrumbs and then add the sugar and salt and mix to combine.

Step 4

Make a well in the centre of the mixture and add the buttermilk and zucchini mixture and then using a butter knife, mix the dough until just combined, making sure not to over-mix.

Step 5

Lightly grease a 12 x ½-cup-capacity (125ml) muffin tin and line each hole with a zucchini slice and divide the scone dough between the holes, folding the zucchini slices over and then brush with the extra buttermilk and cook for 15 minutes.

Step 6

Reduce temperature to 180°C (350°F) and cook for a further 15 minutes or until cooked through. Drizzle with the honey and top with the lemon balm to serve.

Tips & Variations


No special items needed.

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