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
Units
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
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
