Carrot Zucchini Cheese and Walnut Scones

These delightful carrot and cheese scones are ideal for breakfast.

Ingredients make 14 scones

425 g self raising flour

10 g salt

50 g brown sugar

75 g shredded cheddar cheese

300 g milk

125 g grated carrots

100 g grated zucchini

75 g finely chopped toasted walnuts

Method

Preheat oven to 200ºC fan forced (220º C normal bake). Place flour, salt and sugar in a bowl and combine. Combine cheese, milk, carrot, zucchini and walnut in another bowl. Add this blend to the flour mixture and combine. Place on a workbench dusted with flour and roll or press out to a thickness of approx 25mm. Cut scones with a 5 cm. round cutter. Place on lightly greased flat baking tray and bake in the oven approx 12 min. Dust with icing sugar.

Note: Replace sugar with butter to make these scones savoury and don’t dust with icing sugar.