Courgette, PGO France Gruyère chesse, and chervil butter Scones
- 2 courgettes
- 150g Entremont PGO France Gruyère cheese
- 400g flour
- 250g soft butter
- 250ml milk
- 1 egg yolk
- 1 level tsp fleur de sel
- 1 level tsp sugar
- 1 level tsp baking powder
- 1 bunch chervil
- 100g butter
- Juice of 1/2 lemon
- Salt and pepper
For the chervil butter
Remove the leaves from the stalk and chop the chervil.
Gently melt the butter in a small saucepan.
Clarify the butter. Melt the butter over low heat until it is liquid. As it melts, gentlyremove the foam that floats to the top with a spoon.
Pour the remaining butter into a bowl, taking care only pour in the oily part and to not the whey that has settled at the bottom of the pan.
Add the lemon juice and chopped chervil to the clarified butter. Salt and pepper to taste.
Put in the fridge for a few hours.
For the scones
Preheat oven to 180°C.
Wash and grate the courgettes. Dry them as much as possible.
Put the flour into a bowl with the sugar, salt, and baking powder.
Add the softened butter, then knead with your hands to obtain a homogeneous mixture without overworking the dough.
Add the grated courgettes, the Entremont PGO France Gruyère cheese, and the milk. Mix well.
Spoon the dough into muffin moulds and bake for 30-35 minutes.
Serve warm accompanied by the chervil butter.
Tip : to save time, put the butter cut into cubes in the microwaves for 5 seconds to soften it. Add the chopped chervil and put in the fridge for 30 minutes.
Photo credit : Stéphanie Iguna @LaFoodFactory