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Zucchini Cheddar Scones

Delicious Zucchini Cheddar Scones for Irresistible Brunch Fun

These Zucchini Cheddar Scones blend sharp cheddar with fresh zucchini for a flaky and savory breakfast treat.
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Prep Time 15 minutes
Cook Time 24 minutes
Cooling Time 5 minutes
Total Time 44 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 2 cups All-Purpose Flour Feel free to substitute with a gluten-free blend.
  • 1 teaspoon Salt Essential for balanced taste.
  • 1 tablespoon Baking Powder Make sure it's fresh for the best results.
  • ½ teaspoon Baking Soda Works with sour cream to help the scones rise.
  • 1 tablespoon Granulated Sugar You can reduce this amount if you prefer them less sweet.
  • 6 tablespoons Unsalted Butter (very cold, cut into tiny pieces) Using very cold butter is key!
  • 1 large Egg (beaten) Vital for structure.
  • ½ cup Sour Cream (full-fat) Plain yogurt can be a handy substitute.
  • 1 cup Zucchini (grated and drained) Be sure to drain it well to avoid soggy scones.
  • ¾ cup Sharp Cheddar Cheese (grated, divided) Feel free to mix in other cheeses for a twist!
For the Topping
  • ¼ cup Extra Sharp Cheddar Cheese For sprinkling on top before baking.

Equipment

  • Baking sheet
  • mixing bowls
  • Parchment paper
  • whisk
  • pastry cutter

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 flour, salt, baking powder, baking soda, and sugar.
  3. Cut the cold butter into the flour mixture until it resembles coarse crumbs.
  4. In a separate bowl, whisk together the beaten egg and sour cream, then add to dry ingredients.
  5. In a small bowl, toss the grated zucchini with flour and cheddar cheese, then fold into the dough.
  6. Transfer the dough onto a lightly floured surface, shape it into an 8-inch circle, and cut into 8 wedges.
  7. Sprinkle the remaining cheddar cheese on top and bake for 22 to 24 minutes.
  8. Cool slightly before serving warm.

Nutrition

Serving: 1sconeCalories: 220kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 300mgPotassium: 190mgFiber: 1gSugar: 1gVitamin A: 250IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

These scones are best enjoyed warm and can be stored in an airtight container for up to 3 days. Reheat as needed.

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