There’s something irresistibly cozy about a warm, flaky scone straight from the oven, and this Zucchini Cheddar Scones Recipe hits that perfect balance of savory, tender, and just a little bit cheesy. I love these scones because they’re not your typical sweet variety — the zucchini adds moisture and a subtle earthiness that pairs beautifully with sharp cheddar for a flavor combo that’s unexpected but totally delightful.
You’ll find that these scones are versatile too, perfect for breakfast, a snack alongside your afternoon tea, or served warm with soup for an easy weeknight dinner. Once I started making these zucchini cheddar scones, they quickly became a family favorite, and I promise you’ll get hooked on their comforting, savory goodness as well.
Why You’ll Love This Recipe
- Perfectly Moist: The grated zucchini keeps every bite tender and moist, which is a game changer in savory scones.
- Flavorful Combo: Sharp cheddar cheese and a hint of sour cream create a rich, tangy flavor that’ll have you coming back for more.
- Easy to Make: This recipe uses simple pantry staples but yields bakery-quality scones every time.
- Great for Any Meal: Whether it’s breakfast, lunch, or dinner, these scones fit right in and impress.
Ingredients You’ll Need
Each ingredient in this Zucchini Cheddar Scones Recipe plays a key role to create the perfect texture and flavor, so be sure to use fresh and quality items where you can.
- All-purpose flour: Provides structure and that classic scone crumb — don’t swap whole wheat here or it will be too dense.
- Salt: Balances the flavors and brings out the cheese’s sharpness.
- Baking powder: Gives your scones a nice lift and light texture.
- Baking soda: Helps with browning and works in tandem with sour cream for a tender crumb.
- Granulated sugar: Adds just a hint of sweetness to balance the savory ingredients.
- Unsalted butter: Use very cold butter cut into tiny pieces—it creates those lovely flaky layers.
- Egg: Binds everything together and adds richness.
- Sour cream: Adds moisture and a subtle tang; full-fat gives the best results.
- Zucchini: Grated and well-drained zucchini lends moisture without making the dough soggy.
- Sharp cheddar cheese: The star of this recipe—use a good quality sharp cheddar for bold flavor.
Variations
I’m all about making recipes your own, and this Zucchini Cheddar Scones Recipe is no different! I love playing around with add-ins and trying it in slightly different ways depending on the season or what’s in my fridge.
- Herb Boost: Adding fresh thyme or chives gives the scones an extra pop of freshness—my family especially loves the thyme-cheddar combo.
- Spicy Kick: A pinch of cayenne or some diced jalapeños adds a nice heat if you like a little spice.
- Cheese Swap: Try smoked gouda or pepper jack for a twist on flavor that’s still wonderfully melty.
- Gluten-Free: I’ve experimented with gluten-free blends — just be sure to use one with xanthan gum for best texture.
How to Make Zucchini Cheddar Scones Recipe
Step 1: Mix Dry Ingredients and Work in Butter
Start by preheating your oven to 400°F and lining your baking sheet with parchment paper or a silicone mat—this helps keep your scones from sticking and makes cleanup easier. In a large bowl, whisk together 2 1/2 cups of flour along with salt, baking powder, baking soda, and sugar. Then, cut your VERY cold butter into tiny cubes and use your fingers to quickly rub it into the flour mixture until it looks like coarse crumbs. It’s important not to overwork so you keep those tender, flaky layers in your scones.
Step 2: Combine Wet Ingredients and Add Zucchini & Cheese
In a small bowl, whisk the egg and sour cream together until smooth, then pour it into your dry ingredients. In a separate small bowl, toss the grated zucchini with the remaining tablespoon of flour and about half a cup of the sharp cheddar cheese—this little step helps prevent the zucchini from making the dough too wet. Fold this zucchini-cheese mixture gently into the dough using a spatula until just combined. Don’t worry if the dough looks a bit shaggy—that’s exactly right.
Step 3: Shape, Slice, and Bake Your Scones
Turn the dough out onto a floured surface and knead it a few times to bring it together (it takes a little patience here). Then pat the dough into an 8-inch circle and slice it into 8 wedges. Carefully place your wedges onto the prepared baking sheet and sprinkle the tops with the remaining cheese. Bake for 22 to 24 minutes until your scones are beautifully golden and cooked through. The aroma is seriously addictive!
Pro Tips for Making Zucchini Cheddar Scones Recipe
- Drain Your Zucchini Well: I discovered this trick after soggy scones—wringing the grated zucchini with a clean kitchen towel prevents excess moisture.
- Keep Butter Cold: Cold butter means better flakiness; I even stick it back in the fridge for a few minutes if it starts softening while mixing.
- Don’t Over-Knead: Resist overworking the dough to keep your scones tender instead of tough.
- Use Sharp Cheddar: Mild cheddar just doesn’t pack the punch—the sharp cheese brings depth and that irresistible bite.
How to Serve Zucchini Cheddar Scones Recipe
Garnishes
I like to serve these zucchini cheddar scones warm topped with an extra sprinkle of fresh herbs like parsley or chives—that little pop of green makes them look as good as they taste. A small pat of butter melting on top never hurts either, especially if you’re indulging in them for breakfast.
Side Dishes
They pair wonderfully with a simple green salad or a classic tomato soup for a comforting lunch. On mornings, I often match these scones with scrambled eggs or a creamy avocado spread to make a filling start to the day.
Creative Ways to Present
If you’re serving these at brunch or a special gathering, arrange the scones on a wooden board with bowls of honey butter, chutney, or even a tangy yogurt dip for variety. I once made a little scone platter decorated with edible flowers and fresh herbs—it got rave reviews and looked gorgeous on the table!
Make Ahead and Storage
Storing Leftovers
These scones are best enjoyed fresh, but I usually store any leftovers in an airtight container at room temperature for up to 3 days. They hold their flavor and texture well, just avoid refrigerating as it can dry them out quickly.
Freezing
I often freeze extra scones after they’ve cooled completely — I wrap them individually in plastic wrap, then pop them into a freezer-safe bag to prevent freezer burn. They keep perfectly for up to 2 months, making it easy to enjoy this zucchini cheddar scones recipe anytime.
Reheating
To reheat, I preheat my oven to 300°F, place the scones on a baking sheet, and warm them for about 10-12 minutes until heated through and slightly crisp outside again. This method brings back that fresh-baked texture much better than a microwave.
FAQs
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Can I use frozen zucchini in this Zucchini Cheddar Scones Recipe?
It’s best to use fresh zucchini because frozen ones release more water when thawed, which can make the dough too wet and affect the texture. If you do use frozen, make sure to thaw fully and squeeze out as much moisture as possible before adding.
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How can I make these scones dairy-free?
You can swap the butter for a high-quality dairy-free margarine and substitute sour cream with a dairy-free yogurt or sour cream alternative. For the cheese, try a dairy-free cheddar-style shredded cheese, though the flavor will be a bit different.
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What’s the best way to grate zucchini for this recipe?
I recommend using the large holes on a box grater for the zucchini. Once grated, place it in a clean kitchen towel and squeeze tightly to remove excess water—this prevents soggy scones and ensures your dough comes together nicely.
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Can I mix the dough in a food processor?
Sure! A food processor can speed things up. Pulse the dry ingredients and butter until the mixture looks like coarse crumbs, then transfer to a bowl to add wet ingredients and zucchini-cheese mixture by hand to avoid overmixing.
Final Thoughts
I absolutely love how this Zucchini Cheddar Scones Recipe brings together simple ingredients into something surprisingly delicious and satisfying. It’s one of those recipes I always keep in my back pocket for a quick homemade treat that feels special without too much fuss. Honestly, once you try these, you’ll want to make them again and again—plus, sharing warm scones fresh from the oven always wins hearts, I promise!
Print
Zucchini Cheddar Scones Recipe
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 8 scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Zucchini Cheddar Scones are a delightful savory treat perfect for breakfast or snacking. Made with grated zucchini, sharp cheddar cheese, and a tender, buttery dough, these scones are baked to golden perfection offering a moist, cheesy, and slightly crumbly texture that’s both flavorful and satisfying.
Ingredients
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
Add-ins
- 2/3 cup zucchini, grated and drained
- 3/4 cup sharp cheddar cheese, grated, divided
Instructions
- 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 and set it aside to use later.
- Mix Dry Ingredients: In a large bowl, combine 2 1/2 cups of the all-purpose flour, salt, baking powder, baking soda, and granulated sugar. Stir these ingredients together well to evenly distribute the leavening agents and seasonings.
- Cut in Butter: Cut the cold unsalted butter into small cubes. Quickly work the butter into the flour mixture using your fingers, rubbing it between your fingers to break it down until the texture resembles a coarse meal with pea-sized pieces.
- Combine Wet Ingredients and Incorporate: In a separate small bowl, whisk together the beaten egg and sour cream until smooth. Pour this mixture into the bowl with the flour and butter mixture.
- Prepare Zucchini and Cheese Mixture: In another small bowl, toss the remaining 1 tablespoon of flour with the grated and thoroughly drained zucchini and 1/2 cup of the grated cheddar cheese. This coating prevents excess moisture from the zucchini affecting the dough. Add this mixture to the wet and dry ingredients.
- Form Dough: Gently fold the zucchini and cheese into the dough using a spatula until just combined. Pour the shaggy dough onto a clean, floured work surface. Knead the dough several times, working it together into a cohesive ball, then shape it into an 8-inch diameter circle.
- Shape and Slice: Using a sharp knife or bench scraper, cut the dough circle into 8 equal wedges. Carefully transfer these wedges onto the prepared baking sheet, spacing them slightly apart.
- Add Topping: Sprinkle the tops of each scone with the remaining cheddar cheese for an extra cheesy crust.
- Bake: Place the baking sheet in the preheated oven and bake for 22 to 24 minutes, or until the scones are cooked through and the tops have turned golden brown.
- Serve: Remove the scones from the oven and serve them warm for the best flavor and texture.
Notes
- Scones are best enjoyed fresh on the day they are baked but can be stored in an airtight container for up to 3 days.
- For longer storage, freeze the scones in a freezer-safe bag for up to 2 months, squeezing out excess air.
- To reheat frozen scones, preheat your oven to 300°F (149°C), place the scones on a baking sheet, and warm them through until heated.
- Make sure to thoroughly drain the grated zucchini to prevent excess moisture that can make the scones soggy.
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 45 mg
