Description
Rustic zucchini cheddar scones blend savory cheddar with garden-fresh zucchini, creating a delightful breakfast pastry. Cheese lovers will savor these tender, flaky scones that showcase summer’s best ingredients alongside sharp cheddar’s rich flavor.
Ingredients
Scale
- 2.5 cups (590 ml) all-purpose flour
- ¾ cup (180 ml) grated sharp cheddar cheese
- 1 stick (4 oz / 113 g) unsalted butter, very cold and cut into tiny pieces
- ⅔ cup (160 ml) grated zucchini, drained
- 1 large egg, beaten
- ½ cup (120 ml) full-fat sour cream
- ¼ cup (50 g) granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp baking soda
- 1 tbsp all-purpose flour
Instructions
- Oven Preparation: Position a rack in the center of the oven and preheat to 400°F. Line a baking sheet with parchment paper for optimal baking surface.
- Dry Ingredient Blend: In a large mixing bowl, thoroughly combine flour, salt, baking powder, baking soda, and sugar to create a uniform dry base.
- Butter Integration: Quickly cube cold butter and work into the flour mixture using fingertips until the texture resembles grainy, coarse crumbs.
- Moisture Incorporation: Whisk egg and sour cream together, then gently fold into the flour mixture until a rough, slightly sticky dough emerges.
- Zucchini and Cheese Preparation: Coat grated zucchini and half the cheddar cheese with a light dusting of flour to prevent excess moisture and ensure even distribution.
- Dough Formation: Carefully fold the zucchini-cheese mixture into the dough, maintaining a delicate touch to preserve the scones’ tender crumb.
- Shaping and Cutting: Transfer dough to a floured surface, shape into an 8-inch circular disk, then slice into 8 equal triangular wedges.
- Final Preparation and Baking: Arrange scone wedges on the prepared baking sheet, generously sprinkle remaining cheese on top, and bake for 22-24 minutes until achieving a golden-brown exterior and fully cooked interior.
- Serving: Allow scones to cool briefly, then serve warm to maximize flavor and enjoy optimal texture.
Notes
- Moisture Management: Grate zucchini and pat dry with paper towels to prevent soggy scones, ensuring a perfect crisp texture.
- Butter Temperature Technique: Keep butter extremely cold and work quickly to create flaky, layered scone structure.
- Cheese Distribution Strategy: Coat cheese and zucchini in flour to prevent sinking and ensure even flavor throughout the scone.
- Handling Hack: Minimize dough manipulation to maintain a tender, light crumb and prevent tough, dense scones.
- Prep Time: 15 minutes
- Cook Time: 22-24 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 276
- Sugar: 5 g
- Sodium: 330 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 45 mg