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Zucchini Cheddar Scones

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!

Serves: 8 Scones
  • 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
  1. 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.
  2. 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.
  3. Add in the cheddar cheese and zucchini and mix until evenly distributed. The batter will be somewhat wet and mildly sticky.
  4. 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.
  5. Brush the scones with cream, sprinkle with extra cheddar, and top with black pepper.
  6. Transfer the scones to the refrigerator to chill while your oven preheats.
  7. Preheat the oven to 375º.
  8. 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.
  9. Enjoy them as is or toasted with butter!