SERVES 2 + 12 LEFTOVER SCONES | 45 MINUTES PLUS CHILLING
1 lb zucchini
3⅓ cups self-rising flour
2 level teaspoons baking powder
11 tablespoons unsalted butter (cold)
2 teaspoons dried chili flakes
7 oz feta cheese
4 large eggs
1 fresh red chili
olive oil
4 sprigs of fresh mint
5 oz ripe mixed-color cherry tomatoes
Preheat the oven to 400°F. Coarsely grate the zucchini (discard the seedy core), then place in a large bowl with a pinch of sea salt. Scrunch and squeeze together, then leave aside. Meanwhile, tip the flour into a bowl with the baking powder, then chop and rub in the butter. Squeeze the zucchini hard to get rid of any excess water, then stir through the flour mixture with the chili flakes, and crumble in the feta. Make a well in the middle, crack in 2 of the eggs, then mix, pat and bring together into a dough (don’t overwork it for a crumbly texture). Wrap in plastic wrap and chill in the fridge for 15 minutes.
Roll out the chilled dough on a floured surface until 1¼ inches thick, then stamp out the scones using a 2½-inch cutter. Place on a lined baking sheet and bake for 20 minutes, or until golden, then leave to cool. Meanwhile, very finely slice the chili. Drizzle 1 tablespoon of oil into a large non-stick frying pan on a medium heat, add half the chili in the middle and pick in half the mint leaves, then crack an egg over the top. Scatter half the tomatoes in and around the edge of the pan, cover with a lid and cook for 2 minutes, or until cooked to your liking, then serve and repeat.
Nice served with a cup of builder’s or mint tea.
Extra scones can be frozen raw, then cooked to order straight from frozen at 350°F for 35 minutes.