Courgette, feta and corn wedges

These courgette wedges are a scrumptious savoury snack. Filled with the goodness of corn kernels and grated courgette, as well as the tastiness of feta and parmesan, these scones are like heaven!
Courgette, feta and corn wedges



1.Preheat oven to 220°C. Grease and line an oven tray with baking paper.
2.Cut corn kernels from cob. Combine corn, courgette, feta, parmesan and half the oregano in a medium bowl.
3.Sift flour and sugar into a large bowl. Stir in courgette mixture. Make a well in the centre and add milk. Using a butter knife, cut milk through the flour mixture to mix to a soft, sticky dough. Turn dough onto a floured surface and knead gently until smooth. Shape dough into a 22cm round. Place dough in a 22cm baking paper-lined ovenproof frying pan. Cut dough into 6 wedges. Brush tops with a little extra milk. Scatter with remaining oregano.
4.Bake for 30 minutes or until bread sounds hollow when tapped. Cool in pan. Break into wedges when cool.

Use a drained 125g can of corn kernels instead of fresh corn if preferred.


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