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Zucchini Cheddar Scones Recipe

Zucchini Cheddar Scones Recipe
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★★★★★

5 from 5 reviews

These Zucchini Cheddar Scones combine tender grated zucchini with sharp cheddar cheese to create a savory, moist scone perfect for breakfast or a snack. With a lightly crisp exterior and a soft crumb inside, these scones offer a deliciously cheesy and subtly sweet flavor all wrapped in a flaky texture.

Ingredients

Scale

Dry Ingredients

  • 2 and 1/2 cups + 1 tablespoon all-purpose flour, divided
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup granulated sugar

Wet Ingredients

  • 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
  • 1 large egg, beaten
  • 1/2 cup full-fat sour cream

Additional Ingredients

  • 2/3 cup zucchini, grated and drained
  • 3/4 cup sharp cheddar cheese, grated, divided

Instructions

  1. Preheat and prepare baking sheet: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper or a non-stick baking mat to prevent sticking.
  2. Combine dry ingredients and cut in butter: In a large bowl, whisk together 2 1/2 cups of the flour, salt, baking powder, baking soda, and sugar. Cut the very cold butter into tiny cubes, then use your fingers to quickly work it into the flour mixture until it resembles coarse meal with pea-sized pieces.
  3. Mix wet ingredients and incorporate zucchini and cheese: In a small bowl, whisk together the beaten egg and sour cream until smooth. Add this to the flour and butter mixture. In another small bowl, toss the remaining 1 tablespoon of flour with the grated and well-drained zucchini and 1/2 cup of grated cheddar to coat. Fold this zucchini-cheese mixture gently into the dough until just combined.
  4. Shape and cut dough: Turn the shaggy dough out onto a well-floured work surface. Knead the dough lightly to bring it together, then shape it into an 8-inch circle. Using a sharp knife or bench scraper, cut the dough into eight even wedges.
  5. Arrange and add topping: Carefully transfer the wedges to the prepared baking sheet, spacing them slightly apart. Sprinkle the tops of each scone with the remaining 1/4 cup of grated cheddar cheese to create a golden cheesy crust.
  6. Bake: Bake the scones for 22 to 24 minutes, or until they are cooked through and the tops are beautifully golden brown and slightly crisp.
  7. Serve warm: Remove the scones from the oven and let them cool for a few minutes. Serve warm to enjoy the full flavor and tender texture.

Notes

  • Make sure to grate and drain the zucchini well to avoid excess moisture that can make the scones soggy. You can do this by wrapping the grated zucchini in a clean kitchen towel and squeezing out the liquid.
  • You can substitute the cheddar cheese with another sharp or flavorful cheese like Gruyere or Parmesan for a different twist.
  • For easier shaping, chill the dough for 15-20 minutes before cutting into wedges, especially if your kitchen is warm.
  • These scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.

Nutrition

Keywords: zucchini scones, cheddar scones, savory scones, breakfast scones, zucchini recipes

Find it online: https://dailysimplerecipe.com/zucchini-cheddar-scones-recipe/