Description
Savory zucchini cheddar scones offer a delightful twist on classic breakfast pastries. Packed with sharp cheddar and fresh zucchini, these hearty scones provide a satisfying companion to morning coffee or afternoon tea.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups all-purpose flour
- ⅔ cup grated zucchini, drained
- ¾ cup grated sharp cheddar cheese
- 1 stick (4 ounces / 113 grams) unsalted butter, very cold and cut into tiny pieces
- 1 large egg, beaten
- ½ cup full-fat sour cream
Dry Seasonings and Leavening Agents:
- ½ teaspoon salt
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ cup granulated sugar
Additional Flour:
- 1 tablespoon all-purpose flour
Instructions
- Prepare your workspace by positioning a rack in the center of the oven and heating to 400°F. Cover a baking sheet with parchment paper.
- Combine flour, salt, baking powder, baking soda, and sugar in a spacious mixing bowl, creating a dry foundation for the scones.
- Dice cold butter into tiny cubes and integrate into the flour mixture, using fingertips to blend until the texture resembles coarse sand.
- Whisk egg and sour cream together in a separate vessel, then pour into the flour-butter mixture, blending until a shaggy dough forms.
- Toss grated zucchini and half the cheddar cheese with a tablespoon of flour, ensuring even coating and preventing excess moisture.
- Delicately fold the zucchini-cheese mixture into the dough, maintaining a light touch to preserve the scones’ tender structure.
- Transfer the dough onto a generously floured surface, shaping it into a circular disk approximately 8 inches in diameter.
- Slice the circular dough into 8 equal triangular wedges, positioning them carefully on the prepared baking sheet.
- Sprinkle remaining cheese across the scone tops, creating a golden, crispy crust during baking.
- Bake for 22-24 minutes until the scones transform into a rich, golden-brown color and achieve a fully cooked interior.
- Remove from the oven and allow a brief cooling period, serving warm to maximize flavor and maintain optimal texture.
Notes
- Grate zucchini ahead of time and squeeze out excess moisture to prevent soggy scones.
- Keep butter extremely cold for flakier, more tender scone texture.
- Handle dough minimally to ensure light and delicate results.
- Sprinkle extra cheese on top for a crispy, golden-brown crust.
- Serve immediately while warm for maximum cheesy, melty goodness.
- Store leftover scones in an airtight container and reheat briefly in oven to restore crispness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 280
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 50 mg