If you’re craving a savory, cheesy treat with a touch of healthy goodness, these Savory Zucchini and Cheddar Scones are just what you need. They blend the subtle flavor of fresh zucchini with sharp cheddar cheese, creating a moist and flavorful scone that’s perfect for breakfast, brunch, or even a mid-day snack. Easy to prepare and packed with hearty ingredients, these scones offer a delicious alternative to traditional sweet varieties while sneaking in some veggies.
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 tablespoon all-purpose flour (for dusting)
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup granulated sugar
- 4 ounces (1 stick) unsalted butter, very cold, cut into small cubes
- 1 large egg, beaten
- 1/2 cup full-fat sour cream
- 2/3 cup grated zucchini, drained
- 3/4 cup of finely shredded sharp cheddar cheese, set aside
Instructions:
1. Prepare the Zucchini:
- Grate the zucchini using a box grater. Place the grated zucchini on a clean kitchen towel or paper towel, sprinkle lightly with salt, and let it sit for about 10 minutes. This will help release excess moisture. Afterward, squeeze out as much liquid as possible to prevent the dough from becoming too wet.
2. Preheat the Oven:
- Heat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper or a silicone mat.
3. Mix the Dry Ingredients:
- In a large mixing bowl, whisk together the 2 1/2 cups of flour, salt, baking powder, baking soda, and granulated sugar.
4. Cut in the Butter:
- Add the cold, cubed butter to the dry ingredients.
- Using a pastry cutter or your fingers, blend the butter into the flour mixture until it resembles coarse crumbs. The butter should be pea-sized and evenly distributed.
5. Combine the Wet Ingredients:
- In a separate bowl, whisk together the beaten egg and sour cream until smooth.
6. Add Zucchini and Cheese:
- Stir the grated, drained zucchini and 1/2 cup of the grated cheddar cheese into the flour and butter mixture.
- Toss gently to combine.
7. Mix the Dough:
- Pour the sour cream mixture into the dry ingredients.
- Mix gently until the ingredients are just blended.
- The dough should be a bit sticky but still maintain its form without being overworked.
8. Shape the Scones:
- Dust a clean surface with a small amount of flour and transfer the dough onto it.
- Dust the dough’s surface with an extra tablespoon of flour to keep it from sticking. Gently shape the dough into a 1-inch thick circle.
- Slice the dough into 8 even wedges using a knife or bench scraper, similar to cutting a pizza.
- Arrange the wedges on the prepared baking sheet, leaving about 2 inches of space between each piece.
9. Add More Cheese:
- Sprinkle the remaining 1/4 cup of grated cheddar cheese on top of the scones for an extra cheesy finish.
10. Bake:
- Bake the scones in the preheated oven for 18-22 minutes, or until they are golden brown and firm to the touch.
- Take them out of the oven and let them rest on the baking sheet for a few minutes. Then, move them to a wire rack to cool completely.
Conclusion:
These Savory Zucchini and Cheddar Scones are a wonderful mix of textures and flavors. The zucchini keeps the scones tender and moist, while the cheddar cheese adds a rich, savory punch. Whether enjoyed fresh out of the oven or later in the day, they’re the perfect companion to a bowl of soup, a salad, or simply as a snack with a cup of tea. The next time you’re looking for a unique twist on classic scones, give these a try!