If you have an abundance of zucchini or what we call baby marrows then make lots of batches of these courgette and feta scones. They make for a great addition to a lunch box and are perfect for a picnic.
My Mom and I were having a discussion the other day about the flu vaccine. Her Doctor said that she and my Dad should not get it. Firstly because of their age, and secondly because they have never had it before. Our Doctor had a different opinion and so we had the vaccines in May. I told her it was the first June in years that I had not got sick. This of course might have nothing to do with the vaccine. Wearing masks is for sure making a difference. In South Africa it is mandatory to wear a mask in public. I do not wear one at work if it is just me in my office. But when we have people in to see us, or when we are out of the house, we are all wearing masks. Then there is the case of sanitising.
Today’s inspirational recipe from Lavender and Lime ♥ Courgette And Feta Scones ♥ #ISW2020 #LavenderAndLime Click To Tweet
Every time we enter a shop our hands get sprayed. And we are spraying everyone who comes into our office. All these clean hands mean less germs are being transmitted. And it is great knowing that most of what we touch in stores has been handled by clean hands. All this gearing towards not get the Corona Virus has probably meant less people are getting flu. And those that are will not be transferring the flu virus to other people. We are not shaking hands with people, nor are we hugging and kissing those we do not live with. And I am sure all of these factors combined have ensured I did not get sick this year. But, I might make it an annual habit and be vaccinated, just in case. Do you get the flu vaccine?
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Courgette And Feta Scones
- 250 g grated courgettes
- large pinch of salt
- 250 g self raising flour
- 5 mls baking powder
- 75 g salted butter, cubed
- 5 mls dried thyme
- 100 g feta
- 1 egg, lightly beaten
- Place the courgettes and salt into a bowl
- Mix with your hands and set aside
- Place the flour and baking powder into a large bowl and stir to combine
- Add the butter and rub in to form coarse crumbs
- Add the thyme and crumble in the feta
- Squeeze the excess water from the courgettes and add to the flour
- Give it a quick mix, then make a well in the centre
- Add the egg and mix in with your hands
- As soon as a dough forms tip it onto a piece of cling film
- Shape into a disc 3 cm high and wrap in the cling film
- Refrigerate for 15 minutes and in the meantime, preheat the oven to 200° Celsius
- Turn the dough out onto a lined baking tray and cut into wedges
- Pull them slightly apart then bake for 22 minutes
- Remove from the oven and place onto a wire rack to cool
Inspiration published on Lavender and Lime August 14:
This is my last submission to International Scone Week 2020. Don’t forget, it ends this week!