Description
These zucchini cheddar scones are a savory twist on classic scones—flaky, cheesy, and perfect for breakfast or brunch. A great way to use up summer zucchini!
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
3/4 cup sharp cheddar cheese, grated, divided
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment.
2. Mix flour, salt, baking powder, baking soda, and sugar in a large bowl.
3. Cut in the butter until the mixture resembles coarse meal.
4. Whisk together egg and sour cream, then stir into the flour-butter mix.
5. Toss zucchini and 1/2 cup cheese with 1 tablespoon flour, then fold into dough.
6. Shape dough into an 8-inch circle on a floured surface, cut into 8 wedges.
7. Place scones on baking sheet and sprinkle with remaining cheese.
8. Bake for 22–24 minutes until golden and cooked through.
9. Serve warm.
Notes
Drain zucchini well to prevent soggy dough.
Scones can be frozen raw and baked directly from frozen with extra bake time.
- Prep Time: 15 mins
- Cook Time: 24 mins
- Category: Breads, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 275
- Sugar: 3g
- Sodium: 310mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg