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Zucchini Cheddar Scones

Flaky Zucchini Cheddar Scones for a Delicious Breakfast Treat

Zucchini Cheddar Scones are a flaky, savory delight perfect for breakfast or any time snack.
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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scone Base
  • 2.5 cups All-Purpose Flour Use gluten-free flour for a GF version.
  • 1 teaspoon Salt Enhances flavor.
  • 1 tablespoon Baking Powder Leavening agent.
  • 0.5 teaspoon Baking Soda Aids browning.
  • 2 tablespoons Granulated Sugar Adds sweetness.
For Richness and Moisture
  • 0.5 cups Unsalted Butter Very cold and cubed.
  • 1 large Egg Can substitute with a flax egg.
  • 0.5 cups Full-Fat Sour Cream Can use Greek yogurt as substitute.
For the Flavor Bomb
  • 1 medium Zucchini Grated and drained.
  • 0.5 cups Sharp Cheddar Cheese Feel free to use other cheese varieties.

Equipment

  • Mixing bowl
  • Baking Sheet
  • Parchment paper
  • Whisk
  • Pastry cutter
  • sharp knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together the flour, salt, baking powder, baking soda, and sugar.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk the egg and sour cream together and add to the flour mixture.
  5. Fold in the grated zucchini and cheese until just combined.
  6. Shape the dough into an 8-inch round disc and cut into 8 wedges.
  7. Place the wedges on the baking sheet and sprinkle remaining cheese on top.
  8. Bake for 22-24 minutes until golden brown.
  9. Cool on the baking sheet for a few minutes before serving.

Nutrition

Serving: 1sconeCalories: 200kcalCarbohydrates: 25gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 300IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

For best results, use cold butter and avoid overmixing to maintain flakiness. Store in an airtight container for up to 3 days.

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