Zucchini Cheddar Scones

Zucchini Cheddar Scones: A Savory Twist on a Classic Treat

If you’re a fan of scones and looking for a savory spin, these Zucchini Cheddar Scones are a perfect choice. Packed with grated zucchini and sharp cheddar, these scones are moist, flavorful, and ideal for breakfast, brunch, or a snack. They’re easy to make and come together in under 40 minutes, delivering a flaky, cheesy bite with every wedge. Follow along to create these golden, savory scones!

Recipe: Zucchini Cheddar Scones

Ingredients

• 2 ½ cups + 1 tablespoon all-purpose flour, divided
• ½ teaspoon salt
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ¼ cup granulated sugar
• 1 stick (4 ounces) unsalted butter, very cold and cut into small pieces
• 1 large egg, beaten
• ½ cup full-fat sour cream
• ⅔ cup grated zucchini, drained
• ¾ cup grated sharp cheddar cheese, divided

Instructions

Step 1: Preheat and Prepare the Baking Sheet

1. Preheat your oven to 400°F (200°C).
2. Line a large baking sheet with parchment paper or a non-stick baking mat and set it aside.

Step 2: Mix the Dry Ingredients

1. In a large mixing bowl, combine 2 ½ cups of flour, salt, baking powder, baking soda, and sugar.
2. Add the cold, cubed butter to the bowl. Using your fingers, work the butter into the flour mixture until it resembles a coarse meal with pea-sized bits of butter.

Step 3: Prepare the Wet Ingredients

1. In a small bowl, whisk together the beaten egg and sour cream until smooth.
2. Pour this mixture into the flour and butter mixture, stirring gently to combine.

Step 4: Incorporate the Zucchini and Cheese

1. In a separate bowl, toss the remaining 1 tablespoon of flour with the grated zucchini and ½ cup of the grated cheddar cheese to coat evenly.
2. Fold this zucchini and cheese mixture into the dough with a spatula, mixing until just combined. The dough should be shaggy and slightly sticky.

Step 5: Shape and Cut the Scones

1. Turn the dough onto a floured surface and gently pat it into an 8-inch circle about ¾-inch thick.
2. Using a sharp knife, cut the dough into 8 equal wedges. Carefully transfer each wedge to the prepared baking sheet.
3. Sprinkle the top of each scone with the remaining ¼ cup of grated cheddar cheese for extra cheesy goodness.

Step 6: Bake

1. Bake the scones for 22-24 minutes, or until they are golden brown on top and cooked through.
2. Serve warm for the best flavor and texture.

Tips and Serving Suggestions

• Zucchini Prep: To avoid excess moisture, grate the zucchini and then gently press it with a paper towel to remove extra liquid.
• Serving Ideas: These scones pair wonderfully with scrambled eggs for breakfast or can be enjoyed with soup for a comforting lunch.
• Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. You can reheat them in the oven for a freshly baked feel.

Recipe Summary

• Prep Time: 15 minutes
• Baking Time: 22-24 minutes
• Total Time: 37-39 minutes
• Servings: 8 scones
• Calories: 290 kcal per scone

These Zucchini Cheddar Scones are a delicious way to use up any extra zucchini, and the sharp cheddar adds a rich flavor that’s hard to resist. Perfect for any meal or occasion, this savory scone recipe is bound to become a favorite. Enjoy them warm from the oven for a delightful, cheesy treat!

Zucchini Cheddar Scones

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• Author: Dulcia
• Total Time: 37-39 minutes
• Yield: 8 1x

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Description

These Zucchini Cheddar Scones are a savory twist on a classic scone recipe, combining the mild sweetness of zucchini with the sharpness of cheddar cheese. The scones bake up golden brown and flaky, with a tender crumb and pockets of melted cheese that add a burst of flavor in every bite. Perfectly seasoned and lightly sweetened, these scones strike a delightful balance between savory and comforting.

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Ingredients

Scale 1x2x3x

2 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
1 stick (4 ounces) unsalted butter, very cold and cut into tiny pieces
1 large egg, beaten
1/2 cup full-fat sour cream
2/3 cup grated zucchini, drained
3/4 cup grated sharp cheddar cheese, divided

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Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or a non-stick baking mat; set aside.
In a large bowl, mix together 2 1/2 cups flour, salt, baking powder, baking soda, and sugar.
Cut the cold butter into small cubes and work it into the flour mixture using your fingers until it resembles a coarse meal.
In a small bowl, whisk together the egg and sour cream, then add to the flour and butter mixture.
In a separate bowl, combine the remaining 1 tablespoon of flour, grated zucchini, and 1/2 cup of the cheddar cheese; toss to coat, then gently fold this mixture into the dough using a spatula until just combined.
Turn the shaggy dough out onto a floured surface and shape it into an 8-inch circle. Cut the dough into 8 wedges and transfer them carefully to the prepared baking sheet. Sprinkle the top of each scone with the remaining cheese.
Bake for 22-24 minutes, or until golden brown on top and cooked through. Serve warm for the best flavor and texture.

• Prep Time: 15 minutes
• Cook Time: 22-24 minutes

Nutrition

• Calories: 290