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Zucchini Cheddar Scones

Savory Zucchini Cheddar Scones That Elevate Any Meal

These Zucchini Cheddar Scones are a delightful and easy recipe, perfect for breakfast or brunch, combining sharp cheddar with tender zucchini in a flaky texture.
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Prep Time 15 minutes
Cook Time 24 minutes
Cooling Time 5 minutes
Total Time 44 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 2.5 cups All-Purpose Flour Consider gluten-free flour for a gluten-free version.
  • 1 teaspoon Salt Enhances flavor for a savory bite.
  • 1 tablespoon Baking Powder Acts as a leavening agent for rise and fluffiness.
  • 0.5 teaspoon Baking Soda Works with acidic ingredients like sour cream to provide additional lift.
  • 2 tablespoons Granulated Sugar Adds a touch of sweetness, balancing the savory notes.
  • 8 tablespoons Unsalted Butter Keep very cold and cut into small pieces.
  • 1 large Egg Binds ingredients together and adds moisture.
  • 0.5 cups Sour Cream Contributes richness and can be substituted with Greek yogurt.
  • 1 cup Zucchini Grate and drain before use.
  • 0.5 cups Sharp Cheddar Cheese Offers a robust flavor; substitute with your favorite cheese.
For Topping
  • 0.5 cups Additional Sharp Cheddar Cheese Sprinkle on top before baking.

Equipment

  • Mixing Bowl
  • Baking sheet
  • Whisk
  • pastry cutter
  • Sharp knife
  • Parchment paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together 2.5 cups of all-purpose flour, 1 teaspoon of salt, 1 tablespoon of baking powder, 0.5 teaspoon of baking soda, and 2 tablespoons of granulated sugar.
  3. Cut 8 tablespoons of very cold unsalted butter into small cubes and add to the dry mixture. Work the butter into the flour until it resembles coarse meal.
  4. In a separate bowl, whisk together 1 large egg and 0.5 cups of sour cream until well combined. Pour this into the flour and butter blend, mixing until just combined.
  5. Fold in 1 cup of grated zucchini, 0.5 cups of sharp cheddar cheese, and 1 tablespoon of flour.
  6. Transfer the dough onto a lightly floured surface, patting it into an 8-inch circle, about 1-inch thick. Slice into 8 wedges.
  7. Carefully transfer each wedge onto the prepared baking sheet, spaced apart, and sprinkle with remaining sharp cheddar cheese.
  8. Bake for 22-24 minutes until golden brown and firm to the touch.
  9. Let the scones cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1sconeCalories: 210kcalCarbohydrates: 28gProtein: 6gFat: 10gSaturated Fat: 6gCholesterol: 40mgSodium: 300mgPotassium: 120mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

For best results, ensure ingredients are cold before use and avoid overmixing to maintain a tender crumb.

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