450g self-raising flour
340g courgettes (leave skins on and grate)
112g cheddar cheese (grated)
14 tablespoons milk (full fat or semi-skimmed)
1 tablespoon salt
2 level teaspoons baking powder
1 level teaspoon mustard powder
Preheat the oven to 220°C (200°C for fan assisted) or gas mark 7.
Grate courgettes and place in a bowl then mix in the salt. Leave for about 10 minutes; use the time to prepare the rest of the recipe.
Sift the flour and baking powder into another bowl, then add the margarine and rub it in with your fingertips until the mixture resembles fine breadcrumbs.
Return to your courgettes, remove from bowl and place in a muslin bag (or clean tea towel); hold over the sink and squeeze out as much excess fluid as you can; now empty the courgettes into the breadcrumbs and mix with your hands (distribute any large clumps)
Add grated cheese and mustard powder to your mix and stir well (or again mix with hands) to ensure fully mixed in.
Finally add the milk and mix to make a soft manageable dough.
Tip your mixture out onto a lightly floured work surface and roll out the dough to about 2.5cm deep. Cut into rounds using a 3 inch pastry cutter; you should make 8 big scones. Top each scone with grated cheese.
Place the rounds onto a greased baking tray and bake for 18-20 minutes until the scones are well risen and a nice golden brown.