Name: Zucchini Cheddar Scones Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tbsp baking powder; 1/2 tsp salt; 1/2 tsp garlic powder; 1/2 tsp black pepper; 6 tbsp cold unsalted butter, cubed; 1 cup shredded zucchini (squeezed dry); 1 cup shredded sharp cheddar cheese; 1/4 cup chopped fresh chives or parsley; 2/3 cup buttermilk (plus more for brushing)

If you’re looking for a savory twist on a classic baked good, my Zucchini Cheddar Scones Recipe is just the thing to try. It’s a great way to sneak some veggies into your breakfast, lunch, or a snack, and I love how the sharp cheddar melts into every crumb. You’ll find these scones perfect for weekend brunches or an easy weeknight treat that feels special.

Zucchini Cheddar Scones Recipe - Recipe Image — Zucchini Cheddar Scones, savory zucchini scones, cheesy breakfast scones, vegetable scones recipes, quick brunch scones

Jump to:

Why You’ll Love This
Ingredient Snapshot
How to Make Zucchini Cheddar Scones Recipe
Smart Little Tips
Serving Ideas
Make-Ahead, Store & Reheat
Frequently Asked Questions
Final Thoughts
Print Recipe

🥄

Why You’ll Love This

These scones are a wonderful blend of moist zucchini and tangy cheddar that creates a comforting yet fresh flavor combo. I’ve made them multiple times for friends, and everyone loves that perfect balance between savory and soft crumb.

Reliable Texture, Great Flavor: The combination of cold butter and fluffy baking powder ensures tender, flaky scones every time, while the cheddar adds a punch of cheesy goodness.
Crisp–Golden Finish: Brushing with buttermilk before baking gives a glossy, golden crust that’s just the right amount of crisp.
Pantry-Friendly Ingredients: You don’t need anything fancy here—just simple staples you probably have on hand, plus fresh zucchini from the garden or store.
Weeknight Easy, Weekend Worthy: Prep is quick and effortless, letting you whip up something impressive without a lot of fuss.

Ingredient Snapshot

For this Zucchini Cheddar Scones Recipe, I always recommend fresh, firm zucchini and sharp cheddar cheese. The quality of your butter and buttermilk will also shine through, so choose what you'd enjoy eating solo.

All-purpose flour: Standard flour works great here; it creates the tender structure scones need without being too dense.
Baking powder: Make sure it’s fresh to give your scones that perfect rise.
Cold unsalted butter: Keeping it cold ensures flaky layers, so cube it and throw it straight into the flour mixture.
Zucchini: Freshly grated and well-squeezed to avoid sogginess in the dough.
Sharp cheddar cheese: Adds a bold, satisfying flavor that contrasts beautifully with the mild zucchini.
Buttermilk: Adds moisture and a subtle tang that brightens the scones.
Herbs (chives or parsley): For a fresh, herby note that lifts the whole scone.

Quick Note: Exact measurements are in the printable recipe card at the bottom.

How to Make Zucchini Cheddar Scones Recipe

Step 1 — Set Up & Season

Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, salt, garlic powder, and black pepper. This dry mix forms the base flavor and structure. Make sure your baking powder is fresh—it’s key to that fluffy rise. When mixing, give it a good whisk to evenly disperse the seasonings.

Step 2 — Cut in Butter, Add Zucchini, Cheese & Herbs

This part is where texture magic happens. Add the cold, cubed butter into the flour mixture. I like using my fingers or a pastry cutter to break the butter down until the mix looks like coarse crumbs with pea-sized bits. Then stir in your shredded zucchini (make sure it’s been squeezed really well to avoid sogginess), sharp cheddar cheese, and fresh herbs. This combination will give you those moist pockets of flavor and a beautiful aroma as it bakes.

Step 3 — Finish for Best Texture

Pour in the buttermilk and gently mix until the dough just comes together. Don’t overwork it — that’s how scones get tough. Turn your dough onto a floured surface, gently pat it into an 8-inch circle, and cut into 8 wedges. Place the scones onto your baking sheet, then brush the tops with a little more buttermilk for that toasty, golden finish. Bake them for 18-22 minutes until they’re puffed and golden brown. Let them cool slightly before digging in.

📌

Smart Little Tips

From my experience, the key to perfect scones is cold butter and not over-mixing your dough. I’ve learned that squeezing the zucchini well helps keep the scones from getting soggy, which is something I used to struggle with.

Doneness Cue: Look for deep golden edges and a firm top that springs back when gently pressed.
Temperature Trick: Always use cold butter straight from the fridge to get flaky layers.
Make-Ahead Move: You can prep the dough, wrap it, and chill for up to 24 hours before baking to save time.
Avoid This Pitfall: Don’t skip squeezing excess moisture from zucchini or your scones will turn out dense and soggy.

Serving Ideas

Finishing Touches

I love brushing the tops with buttermilk before baking because it gives that gorgeous golden crust and subtle tang. You can also sprinkle a little extra cheese or herbs on top for an extra pop of flavor and texture once they come out of the oven. These little details make the scones feel extra special without extra work.

Pair It With

These scones are delicious alongside a bowl of tomato soup or a crisp green salad for lunch. For breakfast, I like them with scrambled eggs or a smear of butter and honey. Their savory richness also pairs well with sharp mustard or a dollop of sour cream for dipping.

Easy Plating Upgrades

If you want to impress guests, arrange the scones on a rustic wooden board with small bowls of herb butter and chutney. Garnish with extra chopped chives or parsley for a fresh look. For a weekday, just pile them on a plate and let those cheesy edges shine!

Make-Ahead, Store & Reheat

Storing Leftovers

Leftover zucchini cheddar scones store beautifully in an airtight container at room temperature for 1-2 days or in the fridge for up to 4 days. You’ll notice the texture softens a bit, so reheating properly helps bring back that flaky crust.

Freezing Tips

These scones freeze well — wrap them individually in plastic wrap and place in a freezer bag for up to 2 months. Thaw overnight in the fridge, then reheat as described below to keep them moist and tender.

Reheating Zucchini Cheddar Scones Recipe Without Drying Out

I recommend reheating in a 350°F (175°C) oven for 8-10 minutes to get that fresh-baked feel. You can cover loosely with foil to prevent drying out, removing it in the last few minutes for crispness. The air fryer also works great—just a few minutes at 320°F (160°C). Microwaving is fastest but can make them chewy, so wrap in a damp paper towel.

Frequently Asked Questions

Can I use frozen zucchini instead of fresh?

It’s best to use fresh zucchini because frozen often releases too much moisture and can make the dough soggy. If you do use frozen, thaw completely and squeeze out every bit of liquid before adding.

What cheese works best for these scones?

Sharp cheddar is my go-to for a classic flavor, but you can experiment with aged gouda or even pepper jack if you want a little spice.

Can I make these scones gluten-free?

You can substitute a gluten-free flour blend, but the texture may vary. Look for blends with xanthan gum and try not to overwork the dough for best results.

How do I store leftover scones without them drying out?

Keep them in an airtight container at room temperature or wrapped tightly in plastic wrap. Reheat gently in the oven with a small dish of water nearby to maintain moisture.

Final Thoughts

Print Recipe