Zucchini & Sun-Dried Tomato Scones

This recipe for Zucchini and Sun-Dried Tomato Scones comes from 'An Elephant in the Kitchen - Recipes from the Wilderness', a Botswanian cookbook by Craig Higgins, that friends picked up on a recent trip to Africa. These scones were served each evening with cocktails while they were on safari. Their jeep would pull over while they were in the bush, and martinis would be served as the sun started to set over the rich wilderness of Mambo on the Okavango Delta. Craig Higgins is the executive chef at Wilderness Safaris' premier Mombo Camp in Botswana, and his cookbook features many outstanding African-inspired recipes, with influences from around the globe. While preparing dishes for guests each day in the camp's kitchen, elephants would frequently visit and monkeys and hyenas would often raid the supplies! Despite such distractions, the recipes in the cookbook reflects Higgins' love of African cuisine and the great splendour of the Okavango Delta - the wildlife jewel of Botswana.

Zucchini & Sun-Dried Tomato Scones
Makes about 10-12 scones

125 g white bread flour
125g cake flour
1g salt
2g bicarbonate of soda
2g cream of tartar
200g grated zucchini (1 zucchini)
50g chopped sun-dried tomatoes
7g butter
112ml buttermilk
1 beaten egg

Sieve the flours with the bicarbonate of soda and cream of tartar, then rub in the butter with cold hands. Add the grated zucchini, choppped sun-dried tomatoes and buttermilk, and knead to a soft dough, using your hands. Divide the mixture into small balls and place on a parchment lined cookie sheet. Brush the tops with the beaten egg, then bake for 30 minutes until golden brown. Serve with a knob of fresh butter, some soft cheese or homemade preserves.