Zucchini Feta Scones with Tzatziki-Dip

Mix all ingredients with Greek yoghurt and season with salt and pepper.

 

Let the tzatziki rest for at least an hour in the refrigerator.

 

Wash zucchini and shred coarsely with Braun’s MultiQuick 9 food processor attachment using the shredding insert.

 

Mix with 1 teaspoon of salt and set aside for 10 minutes.

 

Wash the cucumber and cut in half. Scrape out the inside with a teaspoon and shred the two halves coarsely with the food processor attachment using the shredding insert for extra-coarse shredding.

 

Place the dough on a parchment paper lined baking sheet, dust with flower and shape into round flat cakes (approx. 2 cm high).

 

Preheat the oven (upper and lower heat: 200°C).

 

Add the ingredients from step 3 as well as butter, egg and milk. Knead all ingredients until mixed.

 

Squeeze the excess liquid out of the shredded cucumber with a kitchen towel.

 

Make a small cut into the flat cakes and bake in the preheated oven for 35 minutes.

 

Mix flour, ½ teaspoon salt and baking powder.

 

Peel the garlic cloves, wash the dill and remove the stems. Use the EasyClick system to switch easily from the food processor to the 500ml chopper attachment and chop the ingredients.

 

Squeeze the excess water from the zucchini and place into the food processor with the kneading hook.