Description
These Zucchini Cheddar Scones are a delightful blend of savory cheddar and fresh zucchini baked into tender, flaky scones. Perfect for breakfast or a snack, they combine the richness of sharp cheddar with the moist texture of zucchini, creating a flavorful treat that’s best enjoyed warm.
Ingredients
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
Cold Fat
- 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
Wet Ingredients
- 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 aside.
- Mix dry ingredients: In a large bowl, combine 2 1/2 cups of all-purpose flour, salt, baking powder, baking soda, and sugar. Whisk them together until evenly mixed.
- Incorporate butter: Cut the very cold butter into small cubes. Using your fingers, quickly work the butter into the dry ingredients until the mixture resembles a coarse meal with pea-sized butter bits remaining.
- Combine wet ingredients: In a separate small bowl, whisk together the beaten egg and sour cream until smooth and combined.
- Prepare zucchini and cheese: In another small bowl, toss the grated and drained zucchini with 1 tablespoon of flour and 1/2 cup of the grated sharp cheddar cheese to coat evenly. This helps prevent excess moisture.
- Mix wet and dry mixtures: Add the egg and sour cream mixture to the flour and butter mixture. Then fold in the zucchini and cheese mixture gently with a spatula until just combined and a shaggy dough forms.
- Shape dough and cut scones: Turn the dough out onto a clean, floured work surface. Knead it gently but thoroughly until it comes together, then shape into an 8-inch circle. Using a sharp knife, cut the dough into 8 even wedges.
- Prepare for baking: Carefully transfer the wedges to the prepared baking sheet. Sprinkle the tops of each scone with the remaining 1/4 cup of grated cheddar cheese.
- Bake: Place in the preheated oven and bake for 22-24 minutes, or until the scones are cooked through and the tops are golden brown.
- Serve: Remove from oven and serve warm for the best flavor and texture.
Notes
- Scones are best eaten the same day they’re baked for optimal freshness and texture.
- You can store scones in an airtight container for up to 3 days.
- For longer storage, freeze scones for up to 2 months in a freezer-safe bag with air pressed out.
- To reheat frozen scones, preheat oven to 300°F (150°C), place scones on a baking sheet, and bake until warmed through, about 10-15 minutes.
- Draining the zucchini well is crucial to prevent soggy scones.
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 4g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 60mg
