Description
These Zucchini Cheddar Scones are a delightful savory treat, combining tender zucchini with sharp cheddar cheese in a flaky, buttery scone. Perfect for breakfast, brunch, or a snack, they bake up golden and flavorful in just under 40 minutes.
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
Additional Ingredients
- 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 (200°C). Line a large baking sheet with parchment paper or a non-stick baking mat and set aside to use later.
- Mix dry ingredients: In a large bowl, whisk together 2 and 1/2 cups of the all-purpose flour, salt, baking powder, baking soda, and granulated sugar until evenly combined.
- Cut in the butter: Cut the very cold unsalted butter into small cubes. Quickly work the butter into the flour mixture with your fingers until it resembles a coarse meal with pea-sized lumps.
- Combine wet ingredients and add to dry: In a small bowl, whisk the beaten egg and sour cream together. Pour this mixture into the flour and butter mixture.
- Mix zucchini and cheese coating: In another small bowl, combine the remaining tablespoon of flour with the grated and drained zucchini and 1/2 cup of the cheddar cheese. Toss to coat all pieces well.
- Fold zucchini mixture into dough: Gently fold the zucchini and cheese mixture into the scone dough using a spatula until just combined. Be careful not to overmix.
- Shape and cut dough: Turn the shaggy dough out onto a clean, floured work surface. Knead the dough a bit to bring it together, then shape it into an 8-inch circle. Using a knife or bench scraper, cut the dough into 8 equal wedges.
- Prepare for baking: Carefully transfer the scone wedges onto the prepared baking sheet, spacing them evenly. Sprinkle the tops of each scone with the remaining cheddar cheese.
- Bake: Bake the scones in the preheated oven for 22 to 24 minutes, or until golden brown and cooked through.
- Serve warm: Remove the scones from the oven and serve warm for the best flavor and texture.
Notes
- Drain the grated zucchini thoroughly by squeezing out excess moisture with a clean kitchen towel to prevent soggy scones.
- Use cold butter straight from the refrigerator to ensure a flaky texture.
- Sharp cheddar cheese adds flavor and a nice contrast to the mild zucchini.
- These scones are best enjoyed the day they are made but can be reheated gently in a warm oven.
- You can substitute sour cream with Greek yogurt for a slight variation in flavor and texture.