Zucchini Cheddar Scones
Delightful scones blending the sweet flavor of zucchini with savory sharp cheddar cheese, perfect for breakfast, brunch, or a cozy afternoon snack.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour, divided
- 1 tablespoon all-purpose flour (for dusting)
- 0.5 teaspoon salt
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.25 cup granulated sugar
Wet Ingredients
- 4 ounces unsalted butter, VERY cold and cut into tiny pieces
- 1 large egg, beaten
- 0.5 cup full-fat sour cream
- 2/3 cup zucchini, grated and drained
- 3/4 cup sharp cheddar cheese, grated, divided
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine 2 1/2 cups of flour, salt, baking powder, baking soda, and granulated sugar, whisking until evenly mixed.
- Cut the cold butter into small cubes and add to the flour mixture, working it in until it resembles coarse meal.
- In a small bowl, whisk together the beaten egg and sour cream, then pour into the flour and butter mixture, stirring until just combined.
- In another bowl, toss the remaining flour, grated zucchini, and 1/2 cup of cheddar together before folding into the dough.
- On a floured surface, shape the dough into an 8-inch circle about 1 inch thick and cut into 8 wedges.
Baking
- Transfer the wedges to the prepared baking sheet and top with remaining shredded cheddar.
- Bake for 22-24 minutes or until golden brown, then cool slightly before serving.
Notes
For added flavor, consider using fresh herbs or substituting different cheeses. Add toasted nuts for crunch and chill the dough for a flakier texture.