Cheddar Zucchini Scones

Description

These Cheddar Zucchini Scones are the perfect combination of flaky, buttery, and savory. Fresh zucchini keeps the inside incredibly moist while sharp cheddar and Parmesan create a rich, cheesy flavor in every bite. Lightly seasoned with garlic and baked until golden brown, these scones are ideal for breakfast, brunch, afternoon snacks, or as a side with soups and salads. They’re a delicious way to use up summer zucchini and can be enjoyed warm straight from the oven or reheated throughout the week.

Ingredients

Dry Ingredients

• 2 cups (240g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon garlic powder (optional)

Wet Ingredients

• ¼ cup (60g) cold unsalted butter, cubed
• ⅔ cup (160ml) cold milk
• 1 large egg (for brushing, optional)

Add-Ins

• 1 cup (100g) shredded zucchini, excess moisture squeezed out
• 1 cup (100g) shredded sharp cheddar cheese
• ¼ cup (25g) grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
2. Grate the zucchini and squeeze out as much liquid as possible using a clean kitchen towel or paper towels.
3. In a large bowl, whisk together the flour, baking powder, salt, and garlic powder.
4. Add the cold cubed butter and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
5. Fold in the shredded cheddar cheese, Parmesan cheese, and prepared zucchini.
6. Pour in the cold milk and gently mix until a soft dough forms. Do not overmix.
7. Turn the dough onto a lightly floured surface and gently pat it into a circle about 1 inch (2.5 cm) thick.
8. Cut into 8 wedges using a sharp knife or bench scraper.
9. Transfer the wedges to the prepared baking tray, leaving a little space between each one.
10. Brush the tops with beaten egg for a shiny golden finish, if desired.
11. Bake for 18–22 minutes, or until the tops are golden brown and the scones are cooked through.
12. Cool on the baking tray for 5 minutes before transferring to a wire rack.
13. Serve warm with butter, cream cheese, herb butter, or enjoy on their own.

Tips & Notes

• Removing excess moisture from the zucchini is the key to light, fluffy scones.
• Keep the butter cold for the flakiest texture.
• Add chopped fresh chives, parsley, dill, or green onions for extra flavor.
• A pinch of black pepper or smoked paprika adds a delicious savory kick.
• These scones freeze well for up to 2 months. Reheat in a 350°F (175°C) oven for 8–10 minutes.
• Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.

Servings

8 scones

Nutrition (Per Scone – Approximate)

• Calories: 245
• Protein: 10g
• Carbohydrates: 20g
• Fat: 14g
• Fiber: 1g
• Sugar: 2g
• Sodium: 340mg