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Zucchini Cheddar Scones

Cheesy Zucchini Cheddar Scones Perfect for Any Time Snack

These Zucchini Cheddar Scones are perfectly flaky, cheesily rich, and ideal for any occasion.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 40 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scone Base
  • 2.5 cups all-purpose flour May substitute with gluten-free flour for a gluten-free version.
  • 1 teaspoon salt Enhances flavor; adjust quantity to taste.
  • 1 tablespoon baking powder Ensure it’s fresh for best results.
  • 0.5 teaspoon baking soda Aiding in leavening for a light texture.
  • 2 tablespoons granulated sugar Can reduce or use brown sugar for deeper flavor.
  • 0.5 cup unsalted butter Must be very cold and cubed for flaky texture.
For the Wet Ingredients
  • 1 large egg Acts as a binder; a flax egg can be used as a vegan substitute.
  • 0.5 cup sour cream Greek yogurt is a suitable substitute.
For the Flavor
  • 1 cup zucchini Use grated and drained to prevent excess moisture.
  • 0.5 cup sharp cheddar cheese Infuse rich flavor; substitute with vegan cheese for dairy-free option.

Equipment

  • Mixing bowl
  • Whisk
  • Pastry cutter
  • Baking sheet
  • parchment paper
  • knife

Method
 

Step-By-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Combine the all-purpose flour, salt, baking powder, baking soda, and granulated sugar in a large mixing bowl.
  3. Incorporate the cold, cubed unsalted butter into the flour mixture until it resembles coarse meal.
  4. In a separate bowl, whisk together the egg and sour cream until smooth. Fold this into the flour blend.
  5. Coat the grated zucchini and sharp cheddar cheese with a bit of remaining flour and fold into the dough.
  6. Turn the dough onto a floured surface and shape into an 8-inch circle about 1-inch thick. Cut into 8 wedges.
  7. Transfer the scone wedges to the baking sheet and sprinkle the tops with remaining cheese.
  8. Bake for 22 to 24 minutes until golden brown and firm when tapped.
  9. Allow to cool slightly on a wire rack and serve warm.

Nutrition

Serving: 1sconeCalories: 200kcalCarbohydrates: 25gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 250IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

For optimal results, chill the butter before use and drain zucchini thoroughly to avoid excess moisture.

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