Zucchini Cheddar Scones
Zucchini Cheddar Scones are a delightful savory treat packed with cheesy goodness and fresh zucchini, perfect for brunch or snacks.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour, divided plus 1 tablespoon for coating
- 1 tablespoon all-purpose flour for tossing with zucchini and cheese
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup granulated sugar
Wet Ingredients
- 1 stick unsalted butter, very cold and cut into tiny pieces for flakiness
- 1 large egg, beaten
- 1/2 cup full-fat sour cream
- 2/3 cup zucchini, grated and drained to avoid wet dough
- 3/4 cup sharp cheddar cheese, grated, divided to be used in the dough and as a topping
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine 2 1/2 cups of all-purpose flour, salt, baking powder, baking soda, and granulated sugar.
- Cut the very cold butter into small cubes, add to the flour mixture, and work in with your fingers until the mixture resembles coarse meal.
- In a separate bowl, whisk together the egg and sour cream. Pour into the flour mixture, stirring gently to combine.
- Incorporate the remaining tablespoon of flour, grated zucchini, and 1/2 cup of cheese into the dough, gently folding them in.
- On a floured surface, shape the dough into an 8-inch circle, and cut into 8 wedges.
- Transfer the wedges onto the prepared baking sheet and sprinkle the remaining cheese on top of each.
Baking
- Bake in the preheated oven for 22-24 minutes until golden brown.
- Serve warm and enjoy!
Notes
For best results, ensure butter is very cold. Consider grating zucchini in advance to prevent excess moisture. Feel free to add herbs or switch cheese varieties for variation.