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Courgettes … Sow Now, Scones Later

The Burpee Seeds Europe team know a ‘Sure Thing’ when they breed it!  This green, tasty, nutrient-packed joystick of a veggie, can be ready to harvest just 48 days from sowing!  So sow now and scoff later when you enjoy some beautiful scones with a cuppa in the garden this summer!   

Courgette ‘Sure Thing’
This Burpee bred courgette really is a ‘Sure Thing’ because parthenocarpic plants bear fruit early in cool, cloudy conditions even when there are no bees or male flowers around. Its medium-size fruits are long and very tasty, its strong flavour is good with other vegetables.

Sun: full sun
Height: 61–76 cm
Spread: 46 cm
Fruit Size: 15–20 cm
Days to Maturity from Sowing: 48
Uses: vegetable garden plantings, large 20 L containers

‘Sure Thing’ is the perfect addition to a superb recipe (at the bottom of the release) devised for Burpee by the chef Valerie Hamelin.

Courgette Scones
4 people – makes around 12 small scones or 8 medium-size ones

Ingredients:

  • 225g Self-raising flour
  • 1 tsp Baking powder
  • 50g Butter
  • 2 Courgettes (Sure Thing) grated & drained (to remove excess water)
  • 2 Tbsp. Parmesan cheese – grated (place some to the side for the top of scones before baking)
  • Fresh chives – chopped
  • 150ml Milk
  • 1 Egg yolk to egg wash the scones
  • Salt & cracked pepper
  • 1 Jar of tomato chutney or Smoked Salmon or you may want to just use butter
  • Pea shoots for garnish.

Method:

  • Heat the oven at 200 degrees, in a bowl place the flour, baking powder and salt & pepper. Add the butter and rub with your fingertips until it forms large breadcrumbs. Add the parmesan cheese, the drained courgettes and the chopped chives. Mix in and pour the milk using a fork to bring the mix together.
  • On a clean work surface, pour the mix and roll it to 2 cm thick using a (fluted) cutter.
  • Place the scones on a baking tray, brush with the egg yolk, place some grated parmesan cheese and bake for 10 to 12 minutes or until risen and golden brown.

To serve:
Place the freshly bakes scones on a board with some smoked salmon, a jar of tomato chutney or simply a nice slice of butter.

Tip:
This tasty and simple dish perfect for lunch or afternoon tea in the garden!

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