Zucchini Cheddar Scones
A delightful blend of flavor and texture, these scones are soft and cheesy with a crisp exterior, perfect for breakfast or a snack.
Ingredients
For the Scone Dough
- 1 cup grated zucchini Can substitute with finely grated carrots or yellow squash.
- 1 cup shredded cheddar cheese Other cheese options include mozzarella or pepper jack.
- 2 cups all-purpose flour Whole wheat flour can be used for a healthier option.
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup cold butter, cubed Use a sharp knife or pastry cutter for best results.
- 3/4 cup milk Almond milk or soy milk can be used for a dairy-free option.
- 1 large egg, beaten Used for brushing the tops before baking.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) to ensure that the scones bake evenly.
- In a large bowl, combine the flour, baking powder, salt, and black pepper.
- Add the cold, cubed butter to the dry ingredients and cut it in until the mixture resembles coarse crumbs.
- Stir in the grated zucchini and shredded cheddar cheese until evenly distributed.
- Pour in the milk and gently mix until the dough comes together. Avoid overmixing.
- Turn the dough onto a floured surface and knead gently. Roll out to about 1 inch thick and cut into desired shapes.
- Place the cut scones on a baking sheet and brush the tops with the beaten egg.
- Bake for 15-20 minutes or until golden brown.
Notes
Ensure your butter is cold to achieve a flaky texture. Let the scones cool slightly before serving for the best texture. Scones freeze well; place them in a single layer on a baking sheet to freeze before transferring to a freezer bag.