Zucchini Cheddar Scones
Zucchini Cheddar Scones
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.