Zucchini Cheddar Scones
User Reviews
4.9
Zucchini Cheddar Scones
Description
Zucchini Cheddar Scones showcase a dough made from all-purpose flour, baking powder, baking soda, sugar, and salt, enriched by cold butter cut into small pieces to produce a coarse texture before being combined with eggs and sour cream. Grated, drained zucchini and sharp cheddar cheese fold into the mixture, adding moisture and savory notes. After shaping the dough into an eight-inch circle and cutting into wedges, the scones are topped with extra cheese and baked until golden and cooked through.
The combination of the sharp cheddar with the mild zucchini yields a delicate balance of flavor with a tender, crumbly texture. The baking method encourages a flaky rise thanks to the cold butter and minimal handling of the dough, while sour cream adds richness and moisture.
These scones are suitable for serving fresh alongside soup, salad, or as a savory snack. They are best enjoyed the day they are made but can be stored well for a few days or frozen for longer keeping, making them practical for meal prepping or easy snacking.
To keep the scones fresh, store in an airtight container for up to three days or freeze them for up to two months. When reheating frozen scones, warming slowly at 300°F helps maintain their texture. Draining the zucchini beforehand avoids excess moisture that could affect baking results.
Ingredients
- 2 all-purpose flour 1/2 cups + 1 tablespoon, divided
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup granulated sugar
- 1 unsalted butter stick (4 ounces), very cold and cut into tiny pieces
- 1 egg large, beaten
- 1/2 cup sour cream full-fat
- 2/3 cup zucchini grated and drained
- 3/4 cup cheddar cheese sharp, grated, divided
Instructions
- Preheat oven to 400°(F). Line a large baking sheet with parchment paper or a non-stick baking mat; set aside. In a large bowl mix together 2 1/2 cups of the flour, salt, baking powder, baking soda, and sugar.
- Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until it resembles a coarse meal.
- In a small bowl, whisk together the egg and sour cream, then add to flour and butter mixture. In a small bowl combine remaining tablespoon of flour, grated zucchini, and a 1/2 cup of the cheese; toss to coat, then add to the scone mixture; gently fold them into dough with a spatula until combined.
- Pour the shaggy dough out onto a clean, floured work surface and shape the dough (you will have to work/knead it quite a bit to get it together) into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet. Sprinkle the top of each scone with a little of the remaining cheese.
- Bake for 22-24 minutes, or until cooked through and the tops are golden brown.
- Serve warm!
Notes
- These scones are freshest the day of baking but keep well in an airtight container for up to 3 days.
- For longer storage, freeze the scones in a freezer-safe bag for up to 2 months, removing as much air as possible.
- To reheat, warm frozen scones in a 300°F oven on a baking sheet till warmed through to maintain their texture and flavor.
- Be sure to grate and drain the zucchini well to prevent the dough from becoming too wet.
User Reviews
Overall Rating
4.9
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