Method

• 1.
  Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper.
• 2.
  Place zucchini in a sieve set over a bowl and stir in a good pinch of fine salt. Set aside to drain for about 30 minutes.
• 3.
  Place flour and zest in a large bowl. Add butter and use fingertips to work the flour to create crumbs (don’t overmix; some little lumps are fine). Using hands, squeeze liquid from the zucchini and stir zucchini into flour mixture, along with cheeses and thyme.
• 4.
  Make a well in centre of dry ingredients and pour in the milk. Use a flat-bladed knife to mix the milk through dry ingredients, stirring gently until just combined (if the mixture is still dry, add extra 1 tsp milk).
• 5.
  Tip out dough onto a lightly floured surface and use hands to form a 20cm x 10cm rectangle. Using a sharp knife, cut the dough lengthways to create 2 long rectangles, then cut each rectangle into 7 triangles. Place scones on the prepared tray, leaving a little room between each.
• 6.
  Brush the tops with egg and sprinkle with salt flakes and freshly ground black pepper. Bake for 18-20 minutes, until tops are golden and scones are cooked through (their base will sound hollow when tapped). Cool for 5 minutes on the tray.
• 7.
  Serve warm, split and topped with creme fraiche, smoked trout and a little extra thyme, if using. Or serve at room temperature with a good smear of butter.