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Is there anything more comforting than a warm, flaky scone? Now, imagine that classic comfort food infused with the fresh, summery goodness of zucchini and the sharp, satisfying bite of cheddar. These Zucchini Cheddar Scones are the perfect savory treat for a lazy weekend brunch, a quick afternoon snack, or even a delightful addition to your next picnic basket. Let’s turn those garden zucchinis into something truly special!
Recipe from Baker by Nature
Zucchini Cheddar Scones:
- 2 1/2 cups + 1 TBSP Flour
- 1/2 tsp salt
- 1 TBSP baking powder
- 1/2 cup sour cream
- 1/2 tsp baking soda
- 1/4 cup sugar
- 1/2 cup unsalted butter
- 1 egg, beaten
- 2/3 cup zucchini, grated and drained
- 3/4 cup sharp cheddar cheese, grated,
Preheat the oven 400 F,. Line a large baking sheet with parchment paper. In a large bowl, mix together 2/12 cups flour, the salt, baking powder, baking soda, and sugar.
Grate butter into the mixture.
In a small bowl, whisk together the egg and sour cream, then add to the flour and butter mixture. In a small bowl, combine the remaining TBSP of flour, grated zucchini, and 1/2 cup of cheese. Toss to coat, then add to the scone mixture: gently fold them into the dough with a spatula.
Pour the dough out onto a floured work surface, knead for a couple minutes. Shape the dough into a circle and cut into 8 wedges. Carefully transfer to your prepared sheet. (Or you can use a scone pan and just press the dough into the pan.) Sprinkle the top of each scone with a little of remaining cheese. Bake for 22-25 minutes or until cooked through and tops are golden brown.
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Zucchini Cheddar Scones
Description
These Zucchini Cheddar Scones are the perfect savory treat for a lazy weekend brunch or a quick afternoon snack!
Ingredients
Scale- 2 1/2 cups + 1 TBSP Flour
- 1/2 tsp salt
- 1 TBSP baking powder
- 1/2 cup sour cream
- 1/2 tsp baking soda
- 1/4 cup sugar
- 1/2 cup unsalted butter
- 1 egg, beaten
- 2/3 cup zucchini, grated and drained
- 3/4 cup sharp cheddar cheese, grated,
Instructions
- Preheat the oven 400 F, Line a large baking sheet with parchment paper
- In a large bowl, mix together 2/12 cups flour, the salt, baking powder, baking soda, and sugar
- Grate butter into the mixture
- In a small bowl, whisk together the egg and sour cream, then add to the flour and butter mixture
- In a small bowl, combine the remaining TBSP of flour, grated zucchini, and 1/2 cup of cheese
- Toss to coat, then add to the scone mixture: gently fold them into the dough with a spatula
- Pour the dough out onto a floured work surface, knead for a couple minutes
- Shape the dough into a circle and cut into 8 wedges
- Carefully transfer to your prepared sheet (Or you can use a scone pan and just press the dough into the pan.)
- Sprinkle the top of each scone with a little of remaining cheese
- Bake for 22-25 minutes or until cooked through and tops are golden brown
Serve warm, and enjoy!
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