Cheesy Zucchini Scones

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Whip up a batch of these savory and cheesy zucchini scones for a delightful twist on the classic recipe. Packed with the goodness of zucchini and sharp cheddar cheese, these scones are perfect for breakfast, brunch, or a snack.

Ingredients:

  • 2 and 1/2 cups + 1 tablespoon all-purpose flour (keep them separate)
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup granulated sugar
  • 1 stick (4 ounces) unsalted butter, very cold, chopped into small pieces
  • 1 large egg, lightly beaten
  • 1/2 cup full-fat sour cream
  • 2/3 cup zucchini, grated and moisture removed
  • 3/4 cup sharp cheddar cheese, grated (set aside a bit for topping)
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Instructions:

  1. Prep the Zucchini:
    • After grating the zucchini, wrap it in a clean kitchen towel or paper towels and squeeze out as much moisture as possible. This step is crucial to avoid soggy scones.
  2. Mix Dry Ingredients:
    • In a large mixing bowl, whisk together 2 and 1/2 cups of flour, salt, baking powder, baking soda, and granulated sugar.
  3. Butter Time:
    • Incorporate the chilled, diced butter into the mixture of dry ingredients. Utilize a pastry blender or your fingertips to blend the butter with the flour until it takes on a rough, crumbly texture.
  4. Wet Ingredients:
    • In a separate bowl, mix the beaten egg with sour cream. Next, gently mix this blend into the dry components until they are barely combined. Be careful not to overmix.
  5. Add Zucchini and Cheese:
    • Fold in the grated zucchini and most of the cheddar cheese into the dough, reserving some cheese for topping. If the dough feels too tacky, sprinkle in a bit more flour.
  6. Shape and Cut:
    • Turn the dough out onto a floured surface and shape it into a round disc, about 1 inch thick. With a sharp knife, slice the disc into 8 even sections.
  7. Bake:
    • Preheat your oven to 400°F (200°C). Arrange the scones on a baking tray that has been covered with parchment paper. Sprinkle the tops with the reserved cheddar cheese.
    • Bake for 18-22 minutes, or until the scones are golden brown and cooked through.
  8. Cool and Serve:
    • Let the scones cool on a wire rack for a few minutes before serving. They’re best enjoyed warm.

Enjoy your homemade Cheesy Zucchini Scones with a dollop of butter or as is. They’re a tasty way to sneak some veggies into your day!