Allan’s Zuchinni Butter and Scone recipe

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We enjoyed these warm treats at the June meeting, the family recipes of Allan Wilton (North Coast Natural Therapies)

Savoury Scones
2 cups self raising flour
1 pinch salt
300 ml cream
1 Desert spoon sugar
A good handful of herbs (the scones at the meeting had parsley, rosemary and thymes in them, all fresh from the garden)
1/4 cup of finely grated parmesan, or more if you wish

Sieve the flour, salt and sugar into a bowl, stir in the finely chopped herbs and the parmesan. Mix through the cream using a spatula or knife.
Turn out onto a floured bench and quickly knead, add a little milk if too dry

Cut into shapes using a medium sized cookie cutter

Bake on a greased tray at 200 c for 10 to 12 minutes
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Zuchinni Butter
1kg zucchini, peeled
Juice and zest of 3 lemons
1kg sugar
125g butter

Chop zucchini and steam until tender
Puree in a food processor
Put pulp in a pot with the rest of the ingredients
stir over low heat until the sugar is dissolved
turn up heat and boil until thick and creamy, about 30 minutes
pour into hot sterilised jars and seal

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