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Zucchini Cheddar Scones

Melt-In-Your-Mouth Zucchini Cheddar Scones You’ll Love

These Zucchini Cheddar Scones combine savory flavors with wholesome ingredients for a delicious 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: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scone Dough
  • 2 cups All-Purpose Flour Gluten-free blend can be used.
  • 1 teaspoon Salt Enhances overall flavor.
  • 1 tablespoon Baking Powder Helps the scones rise.
  • 0.5 teaspoon Baking Soda Works with acid for lift.
  • 1 tablespoon Sugar Optional for sweetness.
  • 0.5 cups Unsalted Butter Very cold, cut into cubes.
  • 1 large Egg Can substitute with flax egg.
  • 0.5 cups Sour Cream Can substitute with Greek yogurt.
For the Mix-Ins
  • 1 cup Zucchini Grated and well-drained.
  • 1 cup Cheddar Cheese Sharp flavor.

Equipment

  • Oven
  • Mixing bowl
  • Baking Sheet
  • Parchment paper
  • Knife
  • spatula

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 bowl, whisk together the flour, salt, baking powder, baking soda, and sugar.
  3. Rub the cold butter into the flour mixture until it resembles coarse meal.
  4. In a separate bowl, whisk the egg and sour cream together until smooth, then fold into the dry mixture.
  5. Toss the grated zucchini and cheddar cheese with a tablespoon of flour, then fold into the dough.
  6. Shape the dough into an 8-inch circle, about 1 inch thick.
  7. Cut the dough into 8 wedges and place them on the prepared baking sheet, leaving space between each.
  8. Bake for 22-24 minutes until golden brown.
  9. Let the scones cool on the baking sheet for about 5 minutes before serving.

Nutrition

Serving: 1sconeCalories: 200kcalCarbohydrates: 24gProtein: 5gFat: 10gSaturated Fat: 6gCholesterol: 35mgSodium: 300mgPotassium: 80mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

Thoroughly drain the zucchini to prevent soggy scones. Use cold ingredients for flaky texture. Handle the dough gently to avoid toughness.

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