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.
Ingredients
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
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