Description
Tender savory scones loaded with sharp cheddar cheese and shredded zucchini. Perfect for breakfast, brunch, or a hearty snack.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup granulated sugar
- 1 stick unsalted butter, very cold
- 1 large egg, beaten
- 1/2 cup full-fat sour cream
- 2/3 cup grated and drained zucchini
- 3/4 cup sharp cheddar cheese, grated and divided
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Mix 2 1/2 cups flour, salt, baking powder, baking soda, and sugar.
- Cut cold butter into the flour mixture until coarse crumbs form.
- Whisk egg and sour cream together in a small bowl.
- Toss zucchini and 1/2 cup cheddar with remaining tablespoon flour.
- Add wet ingredients and zucchini mixture to dry ingredients and stir until a shaggy dough forms.
- Shape dough into an 8-inch circle and cut into 8 wedges.
- Transfer wedges to baking sheet and top with remaining cheese.
- Bake 22 to 24 minutes until golden brown.
- Serve warm.
Notes
- Drain zucchini well before adding to the dough.
- Use very cold butter for flaky layers.
- Store in an airtight container for up to 3 days.
- Freeze for up to 2 months and reheat in a 300°F oven.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1
- Calories: 338
- Sugar: 6
- Sodium: 355
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 8
- Cholesterol: 62