Flaky buttery scones get a savory twist with sharp cheddar cheese and fresh zucchini. These zucchini cheddar scones are the perfect way to use those garden zucchinis!
Zucchini + Cheddar + Scones = the best breakfast or brunch accompaniment.
Everyone knows by now just how much I love scones. I have an array of options on this blog. From festive cranberry orange to summer blueberry to savory sun-dried tomato and everything in between. I love them ALL.
I think it has something to do with how simple scones are to make. You can mix ’em up in one bowl, flavor them a multitude of ways, freeze them for later, and they are just plain delicious.
During the summer months, my fridge is always full of zucchini. I’m a huge zucchini fan and there’s a lot more to do with it that zucchini bread. Though if you’re looking for a sweet zucchini recipe, I highly recommend this bundt cake. SO GOOD.
Anyway, if you’re looking for yet another fun way to use some zucchini, these scones are the way to go.
These zucchini cheddar scones are chock full of fresh zucchini, grated sharp cheddar, and topped with a bit of black pepper. They make a fantastic breakfast/brunch alongside perfect scrambled eggs and bacon while sipping coffee.
As promised, they are super simple to make. The worst part is grating the zucchini and cheese, but I use the grating attachment to my food processor to make quick work of that. Mix everything up in one bowl, shape, and pop in the fridge while the oven preheats. Bake and enjoy warm with butter!
I recommend using a very sharp cheddar here as you want the flavor to really shine through. I used Cabot Seriously Sharp, which is my favorite for things where I really want that sharp punch.
If you’re in need of a good breakfast or brunch item, I encourage you to make these. I promise they will be a huge hit! Plus, they are fantastic way to use those never-ending garden zucchinis!
Have a fantastic weekend!
Flaky buttery scones get a savory twist with sharp cheddar cheese and fresh zucchini. These zucchini cheddar scones are the perfect way to use those garden zucchinis!
- 2 ½ Cups (300 Grams) All Purpose Flour, Gluten-free will work as well!
- 1 Tablespoon Baking Powder
- ¾ Teaspoon Salt
- 1 Stick Unsalted Butter, cubed and kept very cold
- 2 Eggs
- ¼ Cup Sour Cream
- 1 ½ Cups Grated Zucchini
- 1 Cup Grated Sharp White Cheddar Cheese, plus more for topping
- Heavy Cream, for brushing
- Coarse Black Pepper, for topping
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Combine the flour, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Give it a quick mix to combine the dry ingredients.
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Add in the butter and turn the mixer to low speed and mix until you have something resembling coarse crumbs. Add in the eggs and sour cream. Mix until just combined.
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Add in the cheddar cheese and zucchini and mix until evenly distributed. The batter will be somewhat wet and mildly sticky.
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Turn the batter out onto a floured work surface and pat into a round disk, about an inch thick. Cut into 8 equal pieces and transfer to a silicone or parchment-lined baking sheet. Alternatively, you can make mini scones by patting out 2 disks and cutting each into 8 pieces so that you have a total of 16 mini scones.
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Brush the scones with cream, sprinkle with extra cheddar, and top with black pepper.
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Transfer the scones to the refrigerator to chill while your oven preheats.
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Preheat the oven to 375º.
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Bake the scones for 35-40 minutes or until lightly golden and firm to the touch. Allow them to cool and store in airtight container.
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Enjoy them as is or toasted with butter!
Yayyyy for Friday and Olympics! Zucchini recipes are awesome. And absolutely loving these savory flaky scones. Love the addition of cheddar. Indeed they are the perfect way to use zucchinis! Have a wonderful weekend, Keri. 🙂
Anu – My Ginger Garlic Kithcen recently posted…Cheesecake Shots – 4 Ways | Video Recipe
These look delicious. Can I use regular flour?
Hi Raquel! You sure can, I have instructions in the recipe notes 🙂
Hah! I totally missed that. Thanks!
Raquel Davis recently posted…Pocket Letters!
No problem! Enjoy 🙂
Can you freeze these scones? Thanks they look amazing
I’ve never frozen them, but you definitely can. I’ve frozen muffins before with success, so these should be just fine! 🙂
Your recipes are fantastic and doable by even a *very* average cook. I really appreciate these!
Oh wow! These look amazing! An excellent option for a savory scone for tea time!
This looks so yummy, I will definitely try making them!
I’ve made your gluten-free cheddar chives scones umpteen times – they’re delicious! Also tried the blueberry ones which are also amazing, Question on the zucchini cheddar ones – I notice you add eggs and you use a lower temperature (375 deg) and a longer baking time as opposed to 425 deg for 15-20 mins. I’m sure there’s a good reason but just wondering before I make them.
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