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Zucchini Cheddar Scones Recipe

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4.9 from 9 reviews

Deliciously savory zucchini cheddar scones that are moist and flaky, perfect for breakfast or a snack. These scones combine fresh shredded zucchini, sharp cheddar cheese, and fresh herbs for a flavorful twist on a classic baked good.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper

Wet and Dairy Ingredients

  • 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)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, garlic powder, and black pepper until evenly combined.
  3. Cut in Butter: Add the cold cubed butter to the dry ingredients and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with pea-sized pieces.
  4. Add Zucchini and Cheese: Stir in the shredded zucchini, sharp cheddar cheese, and chopped fresh herbs, ensuring even distribution throughout the mixture.
  5. Add Buttermilk: Pour in the 2/3 cup of buttermilk and gently mix until the dough just comes together, being careful not to overwork it to keep the scones tender.
  6. Shape Dough: Turn the dough onto a floured surface and pat it into an 8-inch circle. Use a knife or bench scraper to cut the circle into 8 equal wedges.
  7. Prepare for Baking: Place the wedges on the prepared baking sheet, spacing them slightly apart. Brush the tops lightly with additional buttermilk for a golden finish.
  8. Bake: Bake in the preheated oven for 22 minutes until the scones are golden brown on top and cooked through. Let them cool slightly before serving for best texture.

Notes

  • Squeeze zucchini well to remove excess moisture to prevent soggy scones.
  • Use cold butter to ensure flaky texture.
  • If buttermilk is unavailable, mix milk with a tablespoon of lemon juice and let sit for 5 minutes as a substitute.
  • Feel free to substitute cheddar with other sharp cheeses like gouda or parmesan.
  • For a dairy-free version, use vegan butter and a plant-based milk alternative with vinegar.

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