I have heaps of courgette frim the garden. I'm thinking of every way to work it into my cooking. These savoury scones pack in garden-fresh zucchini. Normally, I don't like fake food. But, Daiya has a fairly good imitation cheese. Adding a bit to this dish adds a nice flavour.
Using the ratio recipe found in the Ratio Cookbook, I use 300g spelt-wheat flour blend, 100g coconut oil and 200g almond milk. And, baking powder. To make it savoury, smoky and flavourful, I use: smoky paprika, onion powder, garlic powder and an extra bit of salt.
In a food processor, add the flour, baking powder and solid coconut oil. Blend until crumbly. Then, add in the almond milk, spices, salt, "cheese," and grated zucchini. I also added chopped onion and tarragon.
Blitz a few seconds - just until the ingredients are mixed. Any more mixing and it'll make a tough a tough scone (and it would completely smash up the zucchini).
Gather the dough and press into a parchment lined baking round. Bake at 180˚C (350˚F) until the tops are golden brown.
Serve warm, garnished with a bit of "cheese" and chives.