PREP TIME: 20 MINS | COOK TIME: 20 MINS | TOTAL TIME: 40 MINS | SERVINGS: 8 scones
I have the pickiest eaters, so I never imagined that they will love this zucchini cheddar scone. I can never force them to eat veggies, but they gladly eat more than a piece of these scones! Super good, you’ll never settle for anything else.
Ingredients
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2/3 c. zucchini, grated and drained
2 and 1/2 c. + 1 tbsp all-purpose flour, divided
1 stick (4 oz.) unsalted butter, VERY cold, and cut into tiny pieces
1 tbsp baking powder
1/4 c. granulated sugar
1/2 tsp baking soda
1/2 c. (full-fat) sour cream
1 large egg, beaten
3/4 c. sharp cheddar cheese, grated, divided
1/2 tsp salt
How to make Zucchini Cheddar Scones
Step 1: Prepare the oven. Preheat it to 400 degrees F. using parchment paper or a nonstick baking mat, line a large baking sheet, and set it aside.
Step 2: Place 2 1/2 cups of flour, salt, baking powder, baking soda, and sugar in a large bowl. Mix well until well blended.
Step 3: Into small cubes, cut the butter and immediately work it into the mixture. Mix with your fingers until the mixture resembles a coarse meal.
Step 4: Add the egg and sour cream to a small bowl. Whisk until combined, then add it to the flour and butter mixture.
Step 5: Place the rest of the flour, grated zucchini, and half a cup of the cheese in a small bowl. Toss to coat. Add this to the scone mixture, and using a spatula, gently mix them into the dough until blended.
Step 6: Onto a clean, floured work surface, pour the shaggy dough, and form it onto an 8-inch circle. Into 8 wedges, cut the dough and place each piece on the prepared sheet. Sprinkle the tops with a bit of cheese.
Step 7: Place the baking sheet in a preheated oven and bake the scones for about 22 to 24 minutes or until completely cooked and the tops are golden brown.
Step 8: Remove from the oven when done and serve the scones warm. Enjoy!
NOTES: Serve the scones immediately for best results. You can also keep them in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months in a freezer-safe bag. Make sure to press all the air out before sealing the bag. To reheat, place the scones on a baking sheet and bake in 300 degrees preheated oven until warmed through.
Ingredients
- 2/3 c. zucchini, grated and drained
- 2 and 1/2 c. + 1 tbsp all-purpose flour, divided
- 1 stick (4 oz.) unsalted butter, VERY cold, and cut into tiny pieces
- 1 tbsp baking powder
- 1/4 c. granulated sugar
- 1/2 tsp baking soda
- 1/2 c. (full-fat) sour cream
- 1 large egg, beaten
- 3/4 c. sharp cheddar cheese, grated, divided
- 1/2 tsp salt
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F. using parchment paper or a nonstick baking mat, line a large baking sheet, and set it aside.
Step 2: Place 2 1/2 cups of flour, salt, baking powder, baking soda, and sugar in a large bowl. Mix well until well blended.
Step 3: Into small cubes, cut the butter and immediately work it into the mixture. Mix with your fingers until the mixture resembles a coarse meal.
Step 4: Add the egg and sour cream to a small bowl. Whisk until combined, then add it to the flour and butter mixture.
Step 5: Place the rest of the flour, grated zucchini, and half a cup of the cheese in a small bowl. Toss to coat. Add this to the scone mixture, and using a spatula, gently mix them into the dough until blended.
Step 6: Onto a clean, floured work surface, pour the shaggy dough, and form it onto an 8-inch circle. Into 8 wedges, cut the dough and place each piece on the prepared sheet. Sprinkle the tops with a bit of cheese.
Step 7: Place the baking sheet in a preheated oven and bake the scones for about 22 to 24 minutes or until completely cooked and the tops are golden brown.
Step 8: Remove from the oven when done and serve the scones warm. Enjoy!
Notes
Serve the scones immediately for best results. You can also keep them in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months in a freezer-safe bag. Make sure to press all the air out before sealing the bag. To reheat, place the scones on a baking sheet and bake in 300 degrees preheated oven until warmed through.
