Zucchini And Dill Scones | Donna Hay

Ingredients

• 3 zucchini (courgette) (about 450g), grated
• ¼ cup dill sprigs, finely chopped
• ¼ cup finely sliced chives
• 2¾ cups (410g) self-raising (self-rising) flour
• 125g unsalted butter, finely chopped
• 1 teaspoon caster (superfine) sugar
• 1 teaspoon sea salt flakes
• 1 cup (250ml) buttermilk, plus extra for brushing
• 2 zucchini (courgette), thinly sliced lengthways into 12 slices
• honey and lemon balm, to serve