Zucchini Cheddar Scones
Golden, flaky scones studded with tender shreds of zucchini and sharp cheddar that melt into pockets of savory goodness. The buttermilk keeps them impossibly tender while adding just enough tang to balance the rich cheese, making these perfect for a leisurely weekend brunch or alongside...
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
8 servings
Ingredients
- 3/4 cupbuttermilk
- 1 large egg
- 3 cupsflour
- 4 teaspoonbaking powder
- 1/2 teaspoonbaking soda
- 1 tablespoongranulated sugar
- 3/4 teaspoonKosher salt
- 8 tablespoonscold unsalted butter (cut in pieces)
- 1 1/2 cupscoarsely grated zucchini ( do not peel - squeeze in paper towels to remove liquid)
- 1 1/2 cupsgrated sharp Cheddar cheese
- 1 1/2 cupsgrated sharp Cheddar cheese
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Heat oven to 375º F. Coat baking sheet with cooking spray. Measure buttermilk in a 2 cup glass measure, whisk in egg with a fork.
- 2
Put flour, baking powder, baking soda, sugar, and salt into a large bowl. Stir to combine. Add the eight tablespoons butter and cut in with a pastry blender to fine granules.
- 3
Add zucchini and Cheddar, toss to distribute evenly. Add the buttermilk mixture. Stir with a fork until dough forms.
- 4
Turn dough onto a lightly floured surface and knead 5 or 6 times. Form into a flat ball (roughly 2' high) and cut into eight wedgesóBake for 18 to . Remove from oven, top each with grated Cheddar. Return to oven for 3 to , until Cheddar is melted and starting to brown.