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Zucchini Cheddar Scones

Zucchini Cheddar Scones for Cozy Mornings and Brunch Bliss

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Delicious Zucchini Cheddar Scones combine sharp cheddar with tender zucchini, perfect for cozy mornings and brunches.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 2 cups All-Purpose Flour Gluten-free flour can be used for a gluten-free version.
  • 1 teaspoon Salt Reduce if using salted butter.
  • 1 tablespoon Baking Powder Ensure it’s fresh.
  • 1 teaspoon Baking Soda Ensure it’s fresh.
  • 2 tablespoons Granulated Sugar Substitute with a sugar substitute if desired.
  • 1/2 cup Unsalted Butter Use very cold, cubed butter for best results.
  • 1 large Egg Can substitute with a flax egg.
  • 1/2 cup Full-Fat Sour Cream Greek yogurt or buttermilk work as substitutes.
  • 1 cup Grated Zucchini Drain well to avoid sogginess.
  • 1 cup Sharp Cheddar Cheese Freshly grated cheese is preferred.
For Baking
  • 1 tablespoon Milk or Cream To brush on top.
  • 1/2 cup Extra Cheese For sprinkling on top.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • whisk
  • Pastry Cutter
  • knife
  • Oven

Method
 

Step-by-Step Instructions for Zucchini Cheddar Scones
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and granulated sugar.
  3. Cut in the cold, cubed unsalted butter into the dry mixture until it resembles coarse crumbs.
  4. In a separate bowl, stir together the beaten egg, full-fat sour cream, and well-drained grated zucchini. Fold this mix into the dry ingredients, adding half a cup of sharp cheddar cheese.
  5. Turn out your dough onto a lightly floured surface and pat it into an 8-inch round, about 1 inch thick. Cut into 8 wedges.
  6. Transfer the scone wedges to your prepared baking sheet, brush the tops with milk or cream, and sprinkle the remaining cheddar cheese on top.
  7. Bake for 18 to 22 minutes until golden brown and springy to the touch. Let cool for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1sconeCalories: 200kcalCarbohydrates: 24gProtein: 5gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 350mgPotassium: 180mgFiber: 1gSugar: 2gVitamin A: 5IUVitamin C: 2mgCalcium: 10mgIron: 5mg

Notes

Ensure zucchini is drained well and butter is cold for best results. Check leavening agents are fresh.

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