Warm courgette scones

Delicious savoury scones - eat them straight out of the oven!

• Preparation: 20 mins
• Cooking: 12 mins
• Serves: 12

What you need:

• 1 medium courgette, grated (approx. 100g)
• 225g plain flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 225g wholemeal flour
• 350ml soya milk, plus a little extra (for brushing)
• 100g vegan 'cheese', grated
• Black pepper

What you do:

1. Preheat oven to 220C.
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 220C. These scones taste best eaten straight from the oven. Serve with a spread of your choice.

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