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Zucchini Cheddar Scones

Name: Zucchini Cheddar Scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Ingredients: 3/4 cup buttermilk; 1 large egg; 3 cups flour; 4 teaspoon baking powder; 1/2 teaspoon baking soda; 1 tablespoon granulated sugar; 3/4 teaspoon Kosher salt; 8 tablespoons cold unsalted butter (cut in pieces); 1 1/2 cups coarsely grated zucchini ( do not peel - squeeze in paper towels to remove liquid); 1 1/2 cups grated sharp Cheddar cheese; 1 1/2 cups grated sharp Cheddar cheese

By Chef Laura Bonicelli

buttermilk

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

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 20 minutes. Remove from oven, top each with grated Cheddar. Return to oven for 3 to 4 minutes, until Cheddar is melted and starting to brown.

Nutrition (per serving)

474

Calories

17g

Protein

40g

Carbs

27g

Fat

Fiber

797mg

Sodium