Step #1
Method (makes 36-40 pieces): Squeeze the grated courgette in some kitchen paper and discard the liquid.
Step #2
Place the scone mix, mustard, grated cheese, grated courgette and water into a mixing bowl.
Step #3
Mix together to form a dough. Roll the dough out on a lightly floured surface.
Step #4
Use a small cutter (4.5cm) to cut out 35 pieces approx. lay them on 2-3 non-stick baking trays.
Step #5
Brush the top of the scones and lay a single piece of parsley leaf onto the middle.
Step #6
Bake in a preheated oven of 220°C, (430°F) or gas mark 7 for 10 - 12 minutes.
