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Zucchini Cheddar Scones

Zucchini Cheddar Scones for a Savory Breakfast Treat

These Zucchini Cheddar Scones are a delicious twist on a traditional breakfast favorite, perfect for those looking for a savory treat filled with veggies.
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Prep Time 15 minutes
Cook Time 24 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
  • 2.5 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1 teaspoon Salt Kosher salt works too.
  • 1 tablespoon Baking Powder Ensure it’s fresh for the best rise.
  • 0.5 teaspoon Baking Soda Works wonders with acidic ingredients.
  • 1 tablespoon Granulated Sugar Brown sugar can deepen the flavor profile.
  • 0.5 cups Unsalted Butter Very cold butter is crucial for texture.
  • 1 large Egg Swap for a flax egg for a vegan twist.
  • 0.5 cups Sour Cream Plain Greek yogurt is a solid substitute.
  • 1 cup Zucchini Grate and drain to avoid soggy scones.
  • 0.5 cups Sharp Cheddar Cheese Feel free to swap for gouda or parmesan.

Equipment

  • oven
  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • Pastry cutter
  • Spatula
  • knife

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, sift together the flour, salt, baking powder, baking soda, and granulated sugar.
  3. Cut the cold butter into small cubes and incorporate into the dry mixture until it resembles coarse crumbs.
  4. In a separate bowl, whisk together the egg and sour cream, then fold into the flour and butter mixture.
  5. Toss the grated zucchini with a tablespoon of flour and cheddar cheese, then fold into the dough.
  6. Transfer the dough onto a lightly floured surface, shape into an 8-inch circle, and cut into 8 wedges.
  7. Place the wedges on the baking sheet and sprinkle the remaining cheddar over the tops.
  8. Bake for 22-24 minutes or until golden brown.
  9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1sconeCalories: 200kcalCarbohydrates: 28gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 35mgSodium: 400mgPotassium: 120mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

Grate and drain zucchini well to prevent soggy scones. Use very cold ingredients for the best texture. Store in an airtight container for up to 3 days.

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