Courgette scones with chervil butter & Gruyere

Preparation:

For chervil flavoured butter:

Finely chop the chervil, melt the butter slowly in a pan, skimming the foam on the top as it forms.

Pour the butter in a bowl, making sure the whey is set aside. Add the butter to the chopped chervil and lemon juice. Refregirate until solid.

For the scrones:

Preheat oven at 180°C

Wash and grate the courgettes, squeeze out as much moisture from it as possible & set aside.

Pour flour, salt, sugar and baking powder into a bowl. Add in the softened butter, and mix with your end until it forms a rough dough. Don’t overmix.

Add in the courgettes, grated Gruyère, and the milk and mix it all in. Portion the batter into muffin tins, and bake for 30 to 35 minutes.

Enjoy the scones warm with a generous serving of chervil butter.