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Zucchini Cheddar Scones Recipe

4.8 from 92 reviews
  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 22-24 minutes
  • Total Time: 42-44 minutes
  • Yield: 8 scones 1x
  • Category: Breakfast, Brunch
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delicious and tender Zucchini Cheddar Scones combine the fresh moisture of grated zucchini with the sharpness of cheddar cheese in a flaky, buttery scone base. These savory scones are perfect for breakfast, brunch, or a light snack, baked to golden perfection with a crisp exterior and soft, flavorful interior.

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

  • 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
  • 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

Instructions

  1. Preheat oven and prepare baking sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a non-stick baking mat and set it aside.
  2. Combine dry ingredients: In a large mixing bowl, whisk together 2 1/2 cups of the flour, salt, baking powder, baking soda, and sugar until evenly mixed.
  3. Cut in the butter: Add the cold, cubed butter to the dry mixture. Using your fingers, quickly work the butter into the flour until the mixture resembles a coarse meal with pea-sized pieces.
  4. Mix wet ingredients: In a small bowl, whisk together the beaten egg and sour cream until smooth.
  5. 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 in the dough.
  6. Combine all components: Add the egg and sour cream mixture to the flour and butter bowl. Then fold in the zucchini-cheese mixture gently with a spatula just until combined; do not overmix.
  7. Shape the dough: Transfer the shaggy dough onto a clean, floured surface. Knead and work the dough together carefully until it forms a cohesive mass. Shape the dough into an 8-inch circle.
  8. Cut and arrange scones: Cut the dough circle into 8 equal wedges. Carefully place the wedges on the prepared baking sheet. Sprinkle the tops of each scone with the remaining 1/4 cup of cheddar cheese for a cheesy crust.
  9. Bake: Bake in the preheated oven for 22 to 24 minutes, or until the scones are golden brown on top and cooked through.
  10. Serve: Remove from oven and serve warm for the best flavor and texture.

Notes

  • Scones are best enjoyed fresh on the day of baking but can be stored in an airtight container for up to 3 days.
  • For longer storage, freeze the scones for up to 2 months in a freezer-safe bag with air pressed out.
  • To reheat frozen scones, preheat oven to 300°F (150°C), place scones on a baking sheet, and bake until warmed through, about 10-15 minutes.

Nutrition

  • Serving Size: 1 scone
  • Calories: 240
  • Sugar: 4 g
  • Sodium: 320 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 27 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 55 mg

Find it online: https://emilyquickdinners.com/zucchini-cheddar-scones-recipe/