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Cheddar Zucchini Scones

Cheddar Zucchini Scones
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These Cheddar Zucchini Scones are a comforting and fresh snack or brunch option featuring flaky, golden scones loaded with sharp cheddar and tender zucchini. They provide a perfect balance of savory richness and light vegetable freshness with a moist and flaky texture, making them easy to prepare and versatile for any time of day.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Cheese and Vegetable

  • 1 cup grated sharp cheddar cheese
  • 1 medium fresh zucchini (about 1 cup grated and drained)

Wet Ingredients

  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup milk or buttermilk
  • 1 large egg

Optional Add-ins

  • 1 tablespoon fresh herbs (chives, thyme, or rosemary), finely chopped
  • Optional spices such as red pepper flakes or finely chopped jalapeños

Instructions

  1. Prepare the zucchini: Grate fresh zucchini and gently squeeze it in a clean towel to remove excess moisture, preventing soggy scones while keeping them tender.
  2. Mix dry ingredients: In a large bowl, combine all-purpose flour, baking powder, salt, and black pepper to create the base for fluffy, structured scones.
  3. Cut in the butter: Add cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into pea-sized crumbs, forming flaky layers.
  4. Add cheese and zucchini: Fold in the grated sharp cheddar and drained zucchini evenly into the crumb mixture to distribute flavor and moisture.
  5. Combine wet ingredients: Whisk milk (or buttermilk) with the egg, then pour onto the dry mixture. Stir gently just until the dough holds together; avoid overmixing to keep scones tender.
  6. Shape and cut the scones: Turn the dough onto a floured surface, pat it into a 1-inch thick circle, and cut into wedges or rounds as preferred.
  7. Bake until golden: Place scones on a parchment-lined baking sheet and bake at 400°F (200°C) for 15-20 minutes, until golden brown and cooked through.

Notes

  • Don’t skip draining zucchini thoroughly to avoid dense, soggy scones.
  • Use cold butter to ensure flaky, tender layers instead of greasy texture.
  • Handle dough gently and avoid overmixing to prevent tough scones.
  • Fresh sharp cheddar cheese works best for rich flavor.
  • Serve scones warm for the best taste with melty cheese and soft texture.
  • Store leftovers at room temperature up to 2 days or refrigerate up to 1 week in an airtight container.
  • Freeze scones individually wrapped for up to 3 months; thaw at room temperature before reheating.
  • Reheat chilled or frozen scones in a 350°F (175°C) oven for 10-12 minutes to refresh texture.

Nutrition

Keywords: cheddar scones, zucchini scones, savory scones, brunch recipe, cheesy scones, easy baking, gluten-free scones

Find it online: https://mealsbysarah.com/cheddar-zucchini-scones/