Zucchini Cheddar Scones
These Zucchini Cheddar Scones are flaky and tender, offering a delicious blend of savory and slightly sweet flavors, perfect for breakfast, brunch, or a light snack.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour, divided 1 tablespoon is set aside for zucchini and cheese coating
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup granulated sugar
Wet Ingredients
- 1 stick unsalted butter, VERY cold and cut into tiny pieces (4 ounces)
- 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 (1/2 cup for dough, 1/4 cup for topping)
Instructions
Preparation
- Preheat your oven to 400°F (about 200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together 2 and 1/2 cups of flour, salt, baking powder, baking soda, and sugar until well combined.
- Cut very cold butter into small cubes and work them into the flour mixture until it resembles coarse meal.
- In a separate bowl, combine the beaten egg with the sour cream and add it to the flour mixture, stirring well.
- In another bowl, toss the remaining tablespoon of flour with the grated and drained zucchini and 1/2 cup of cheddar cheese.
- Gently fold the zucchini and cheese mixture into the dough until just incorporated.
Baking
- Flour your work surface, shape the dough into an 8-inch circle, and cut it into 8 wedges.
- Place the wedges onto the prepared baking sheet and sprinkle the remaining cheese over the top.
- Bake for 22 to 24 minutes, or until scones are golden brown and edges are crispy.
- Serve warm for the best experience.
Notes
Consider adding herbs like chives or dill for extra flavor. You can also substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor.