Zucchini Cheddar Scones Recipe
Yield: 8 large scones
Prep Time: 15 minutes
Bake Time: 20–25 minutes
Ingredients:
2 cups (250g) all-purpose flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp black pepper (optional)
¼ tsp garlic powder or onion powder (optional, for extra flavor)
6 tbsp (85g) cold unsalted butter, cube
1 cup (120g) shredded zucchini (pressed dry with paper towels)
1 cup (100g) shredded sharp cheddar cheese
⅓ cup (80ml) buttermilk or plain yogurt (plus more if needed)
1 large egg
Instructions:
Prep the oven:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Mix dry ingredients:
In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and any optional spices.
Cut in the
Add cold butter cubes. Use a pastry cutter or your fingers to blend until the mixture looks like coarse crumbs.
Add zucchini and cheese:
Stir in shredded zucchini (squeeze out as much moisture as possible) and cheddar until evenly distributed.
Mix wet ingredients:
In a small bowl, whisk together buttermilk and egg. Pour into the dry ingredients and gently stir until just combined. If it’s too dry, add a tablespoon of buttermilk at a time.
Shape the dough:
Turn dough onto a floured surface. Gently pat into a 1-inch thick circle. Cut into 8 wedges.
Ba:
Place wedges on the prepared baking sheet. Optional: brush tops with extra buttermilk for shine.
Bake for 20–25 minutes or until golden brown.
Cool & serve:
Let cool slightly before serving. Enjoy warm with butter, or as a side to soup or salad