Zucchini Cheddar Scones Recipe

I absolutely love this Zucchini Cheddar Scones Recipe because it perfectly blends savory and tender textures with a touch of sharpness from the cheddar. These scones are a fantastic way to sneak some veggies into your breakfast or snack time without sacrificing flavor. Whenever I serve them warm straight from the oven, my family just can’t get enough—they’re that good!

You’ll find that zucchini adds a lovely moisture that keeps the scones soft inside while the cheddar cheese gives a delightful savory punch. This recipe works wonderfully for weekend brunches, afternoon teas, or even as a quick grab-and-go snack. Trust me, once you try these, they’ll become a staple in your baking rotation.

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Ingredients You’ll Need

These ingredients come together to create a scone that’s tender, flavorful, and easy to make. I always recommend using fresh zucchini and sharp cheddar cheese for that perfect balance.

• All-purpose flour: Using 2 1/2 cups plus an extra tablespoon ensures the right dough consistency.
• Salt: Just a pinch enhances all the flavors without overpowering the scones.
• Baking powder and baking soda: These leavening agents give the scones their lovely rise and fluffiness.
• Granulated sugar: A touch of sweetness balances the savory ingredients nicely.
• Unsalted butter: Make sure it’s VERY cold and cubed small for that flaky texture.
• Egg: Beaten, it helps bind the dough while adding richness.
• Full-fat sour cream: Adds moisture and tenderizes the crumb.
• Zucchini: Grated and drained well to avoid soggy dough—and this is key!
• Sharp cheddar cheese: Divided in the recipe for flavor inside and on top.

Variations

I love experimenting with this Zucchini Cheddar Scones Recipe by swapping out or adding ingredients to suit different moods and occasions. Feel free to customize these scones to make them your own—they’re really forgiving!

• Herb Infusion: I often add fresh herbs like chives or thyme into the dough for an earthy twist that’s delightful at brunch.
• Spicy Kick: Adding a pinch of cayenne or diced jalapeños gives it a fun, unexpected heat that my spice-loving friends adore.
• Cheese Swap: Sometimes I use pepper jack or gouda for a different cheese flavor profile.
• Gluten-Free: Using a gluten-free all-purpose blend works well if you substitute carefully and add a bit more moisture from sour cream.

How to Make Zucchini Cheddar Scones Recipe

Step 1: Prep the Dry Ingredients and Butter

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper—this makes cleanup a breeze. In a large bowl, whisk together 2 1/2 cups of flour, the salt, baking powder, baking soda, and sugar until evenly combined. Then, cube your VERY cold unsalted butter into tiny pieces. Using your fingers, quickly rub the butter into the flour mixture until it looks like a coarse meal. Resist overworking it since those little butter bits are what create flaky layers in your scones.

Step 2: Mix Wet Ingredients and Combine

In a small bowl, whisk together the beaten egg and full-fat sour cream until smooth. Add this to your dry mixture and stir gently just until everything begins to come together. Next, toss the grated and well-drained zucchini and half of the shredded cheddar cheese with the reserved tablespoon of flour to prevent clumping; fold this combination into your dough carefully. Be gentle—you want all ingredients incorporated, but overmixing can make scones tough.

Step 3: Shape and Slice the Scones

Turn your shaggy dough onto a lightly floured surface. Now’s when you’ll need to get your hands in and knead gently, with a bit of patience, to bring it all together. Shape the dough into an 8-inch circle about 1-inch thick. Then slice it into 8 wedges like you would a pizza. Carefully transfer these wedges onto your prepared baking sheet. Before baking, sprinkle the remaining shredded cheddar on top—that golden finish is honestly my favorite part!

Step 4: Bake Until Golden

Bake for 22 to 24 minutes in your preheated oven, keeping an eye on that beautiful golden brown top. The scones should be cooked through and slightly firm to the touch but still tender inside. I always let them cool on the baking sheet for a few minutes before serving warm. Trust me, this is when they’re absolutely irresistible.

How to Serve Zucchini Cheddar Scones Recipe

Garnishes

I love a light brush of melted butter on warm scones and maybe a sprinkle of fresh chopped chives or parsley for color and a touch of brightness. Sometimes I serve them with a dollop of sour cream or a smear of cream cheese—both perfectly complement that cheddar zing.

Side Dishes

These scones go wonderfully with a simple leafy green salad dressed with lemon vinaigrette or a steaming bowl of tomato soup—the salty cheese and tender squash balance those flavors so well. They’re also fantastic alongside scrambled eggs or a slice of smoked ham if you want to turn it into a full breakfast feast.

Creative Ways to Present

For special occasions, I’ve arranged the scones in a circular pattern on a rustic wooden board with bowls of flavored butters, such as garlic herb or honey butter, placed in the center. It makes for a stunning spread that everyone wants to dig into while chatting over coffee or tea.

Make Ahead and Storage

Storing Leftovers

My family rarely has leftovers, but when we do, I store the scones in an airtight container at room temperature for up to 3 days. That keeps them fresh and still tasty without drying out.

Freezing

I’ve frozen batches of these scones without any trouble. Once cooled completely, I place them in a freezer-safe bag, push out as much air as possible, and freeze for up to 2 months. It’s a great way to have homemade scones ready whenever a craving strikes.

Reheating

When reheating, I pop frozen or leftover scones into a 300°F oven on a baking sheet for about 10-15 minutes or until warmed through. It helps keep that crisp exterior and soft inside, much better than a microwave, which tends to make them rubbery.

FAQs

Final Thoughts

This Zucchini Cheddar Scones Recipe is one of those dishes that I keep coming back to because it’s so satisfying and easy to pull together. Whether you’re a seasoned baker or just getting into savory scones, you’ll appreciate how accessible and delicious this recipe is. Try it out, and I promise you’ll impress your family and friends—and might even want to keep a batch ready in the freezer for those busy days!

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