Description
These Zucchini Cheddar Scones are a delightful twist on classic scones, combining savory sharp cheddar cheese with fresh grated zucchini for a moist and flavorful treat. Perfect for breakfast, brunch, or a snack, these scones are tender, cheesy, and have a subtle sweetness balanced by the saltiness of the cheese. They bake up golden and can be enjoyed warm straight from the oven.
Ingredients
Units
Scale
Dry Ingredients
- 2 and 1/2 cups + 1 tablespoon all-purpose flour, divided
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup granulated sugar
Wet Ingredients and Add-ins
- 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
- 1 large egg, beaten
- 1/2 cup full-fat sour cream
- 2/3 cup zucchini, grated and drained
- 3/4 cup sharp cheddar cheese, grated, divided
Instructions
- Preheat and prepare baking surface: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper or use a non-stick baking mat and set it aside.
- Combine dry ingredients: In a large bowl, mix together 2 1/2 cups of the all-purpose flour, salt, baking powder, baking soda, and granulated sugar to ensure even distribution of baking agents and sugar.
- Incorporate the butter: Cut the very cold butter into small cubes, then quickly work it into the dry mixture using your fingers until it resembles a coarse meal or crumbly texture. This step is crucial for flaky scones.
- Mix wet ingredients and combine: In a small bowl, whisk the beaten egg and sour cream together until smooth. Add this mixture to the flour and butter mixture, stirring to combine.
- Prepare zucchini and cheese mixture: In another small bowl, toss the grated and well-drained zucchini with the remaining 1 tablespoon of flour and 1/2 cup of the grated cheddar cheese. This helps prevent excess moisture from the zucchini affecting the dough consistency.
- Fold zucchini mixture into dough: Gently fold the zucchini and cheese mixture into the combined dough using a spatula until just combined. Avoid overmixing to keep the scones tender.
- Shape the dough: Turn the shaggy dough out onto a well-floured work surface. Knead and work the dough carefully to bring it together, shaping it into an 8-inch diameter circle.
- Cut and arrange scones: Cut the dough circle into 8 equal wedges. Carefully transfer the wedges to the prepared baking sheet. Sprinkle each scone on top with the remaining grated cheddar cheese for a golden cheesy finish.
- Bake the scones: Bake in the preheated oven for 22-24 minutes, or until the scones are cooked through, and the tops are golden brown and slightly crisp.
- Serve: Remove from the oven and serve warm for the best flavor and texture. Enjoy your cheesy zucchini scones fresh!
Notes
- Scones are best enjoyed on the day they are baked for optimal freshness and texture.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze scones in a freezer-safe bag with the air pressed out for up to 2 months.
- To reheat frozen scones, bake in a preheated oven at 300°F (150°C) until warmed through, usually about 10-15 minutes.
- Make sure to thoroughly drain the grated zucchini to avoid soggy scones.
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 3g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
