Zucchini cheddar scones are a delicious and savory baked treat that combine the flavors of zucchini and cheddar cheese in a flaky, crumbly scone. They make for a great breakfast, brunch, or snack option. Here’s a basic recipe to make Zucchini Cheddar Scones :
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
- 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 (see post or note below for further clarification)
- 3/4 cup sharp cheddar cheese, grated, divided
Instructions:
Preheat the oven to 400°F. Also, prepare a large baking sheet by lining it with parchment paper or a non-stick baking mat.
Mix 2 1/2 cups of the flour, salt, baking soda, baking powder, and sugar in a large basin.
Using your fingers, rapidly incorporate the butter cubes into the mixture until it resembles coarse grain.
Add the egg and sour cream to the flour and butter mixture after whisking them together in a small bowl. The remaining tablespoon of flour, the grated zucchini, and half a cup of the cheese should be mixed in a small basin and gently folded into the dough with a spatula.
You should work/knead the shaggy dough quite a bit to get it together, then pour it out onto a clean, floured work area and form it into an 8-inch circle. Cut out eight wedges of dough and gently place them on the lined baking sheet. Add a bit of the leftover cheese on the top of each scone.
Bake for 22 to 24 minutes, or until thoroughly heated through and golden on top.
Serve hot!
Feel free to customize this recipe by adding other ingredients like chopped cooked bacon, caramelized onions, or different types of herbs and spices. You can tailor these scones to your taste preferences, making them quite versatile.
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