Ginger and Courgette Scones

Monday, 15 February 2010

I had high hopes for this recipe. Adding courgette to a baked treat is not dissimilar from adding carrot to cakes. Adding these things makes for added bulk, sweetness and moisture for baked goods and costs very little.

This recipe came from The Vegan Visitor. I've made a couple of things from there before and generally find the recipes easy to follow andreliable but this time it just didn't work for me. I found that the dough was really sticky (and I'd only used half of the required milk). I had to add loads more flour and it still didn't come together into a dough the could be sliceablle. I had to bake the dough in a round and slice after baking. They took a long time to cook (and browned before they were fully cooked inside - they never really cooked properly).

The taste however was lovely. There was a subtle warmth from the ginger and, although the dough had a greenish tint from the courgette, there was no strong flavour of the vegetable in there. I really wanted this to work and will try and tweak the recipe to work for me. I think the courgette could be squeezed of excess liquid after being grated which could help with the sogginess. I'll have a go at working the recipe through again and will post it if it is successful.

Hopefully this recipe will work out in the future as the flavours were lovely.

P.S. How cool are my pirate breakfast items? There be a pirate breakfast on the horizon shipmates!


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