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Cheddar Zucchini Scones

Cheddar Zucchini Scones
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Cheddar Zucchini Scones are savory, golden-baked treats combining fresh grated zucchini with sharp cheddar cheese. These scones offer a moist yet crumbly texture, perfect for snacks, brunch, or paired with soups and salads. Quick and easy to prepare, they’re a versatile and flavorful option for any occasion.

Ingredients

Scale

Main Ingredients

  • 1 cup fresh zucchini, grated and squeezed dry
  • 1 cup sharp cheddar cheese, shredded finely
  • 2 cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup cold unsalted butter, diced
  • 3/4 cup milk or buttermilk
  • 1 large egg

Optional Add-ins

  • 1–2 tablespoons fresh herbs like chives, thyme, rosemary, or parsley, chopped
  • Jalapeño slices or 1/4 teaspoon crushed red pepper flakes for spice

Instructions

  1. Prepare the zucchini: Grate the fresh zucchini and use a clean kitchen towel or paper towel to squeeze out as much moisture as possible, ensuring your scones stay tender but not soggy.
  2. Mix the dry ingredients: In a large bowl, whisk together flour, baking powder, salt, and pepper to form the base for the scones’ structure and rise.
  3. Cut in the butter: Add the cold, diced butter to the dry ingredients and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs, creating a flaky texture.
  4. Combine wet ingredients: In a separate bowl, whisk the egg and milk (or buttermilk) until smooth. Pour this mixture into the dry ingredients along with the grated zucchini and shredded cheddar cheese (plus any optional herbs or spices).
  5. Form the dough: Gently mix everything together until just combined. Avoid overmixing to keep the scones light and tender.
  6. Shape and bake: Turn the dough onto a floured surface, pat into a round disk about 1 inch thick, and cut into wedges. Place the wedges on a parchment-lined baking sheet. Bake in a preheated oven at 400°F (205°C) for 15-18 minutes until golden and cooked through, rotating the tray halfway for even browning.

Notes

  • Dry the zucchini thoroughly to prevent soggy scones.
  • Use cold butter to create flaky layers.
  • Do not overmix the dough to maintain tenderness.
  • Grate cheese finely for even melting throughout.
  • Rotate baking tray halfway through baking for uniform browning.
  • To store, keep cooled scones in an airtight container at room temperature for up to 2 days.
  • Freeze individually wrapped scones in a ziplock bag for up to 3 months.
  • Reheat scones in a 350°F (175°C) oven for 8-10 minutes to refresh their texture.

Nutrition

Keywords: cheddar zucchini scones, savory scones, zucchini recipe, cheesy scones, easy snack, gluten-free scones option, quick baking, vegetable snack

Find it online: https://withnora.com/cheddar-zucchini-scones/