Zucchini Cheddar Scones
Zucchini Cheddar Scones are a delightful fusion of savory and slightly sweet, perfect for any occasion with a tender texture and rich cheddar flavor.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour, divided Plus 1 tablespoon for tossing with zucchini and cheese
- 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) Keep butter cold for flaky texture
- 1 large egg, beaten
- 1/2 cup full-fat sour cream Can substitute with Greek yogurt or buttermilk
Main Ingredients
- 2/3 cup zucchini, grated and drained Ensure it's drained well from excess moisture
- 3/4 cup sharp cheddar cheese, grated, divided Reserve some for topping
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, salt, baking powder, baking soda, and sugar.
- Cut the cold butter into small cubes and work it into the flour using your fingers until it resembles coarse meal with visible small bits of butter.
- In a small bowl, whisk the beaten egg and sour cream together, then add it to the dry ingredients and stir until just combined.
- Toss the remaining flour with the grated zucchini and 1/2 cup of shredded cheddar cheese to coat them.
- Gently fold the zucchini and cheese mixture into the dough without overmixing.
- On a lightly floured surface, shape the dough into an 8-inch circle, about 1-inch thick, and cut into 8 wedges.
- Place the wedges on the prepared baking sheet and top each with the remaining shredded cheddar cheese.
Baking
- Bake in the preheated oven for 22-24 minutes, or until golden brown on top.
- Serve warm with butter or your favorite jam.
Notes
Consider adding red pepper flakes, fresh herbs, or crispy cooked bacon for added flavor. It's crucial to keep the butter cold throughout the process for best results.