These Easy Zucchini Cheddar Scones are a tasty treat, combining fresh zucchini and sharp cheddar cheese into fluffy scones. Perfect as a snack or side dish!
They are simple to make and don’t take long to bake, which is great because you won’t have to wait long to enjoy them. I like to have mine warm with a bit of butter on top! 🧈
Key Ingredients & Substitutions
All-purpose flour: This is the base for your scones. If you need a gluten-free option, try a 1:1 gluten-free flour blend instead. It works pretty well in baked goods!
Sharp cheddar cheese: I love using sharp cheddar for its strong flavor, but you can substitute with mild cheddar or even feta for a different twist. Try adding herbs for an extra kick!
Zucchini: Fresh zucchini adds moisture and a nice texture. You can replace it with other veggies like grated carrots or even spinach, but make sure to squeeze out excess moisture with any of them.
Buttermilk: If you don’t have buttermilk, mix 3/4 cup of regular milk with a tablespoon of vinegar or lemon juice. Let it sit for a few minutes to sour!
How Do I Prevent Soggy Scones with Zucchini?
Getting the moisture balance right is crucial for light and fluffy scones. Zucchini can be watery, so take some extra steps to ensure your scones don’t turn out soggy:
- Grate the zucchini and then place it in a clean kitchen towel or paper towels. Squeeze out as much liquid as you can.
- Be aware of the moisture content in your other ingredients. If using a substitute zucchini, squeeze it as well if it has more water.
- Work quickly once the wet and dry ingredients are combined. Overmixing or letting the dough sit too long can create more moisture.
Easy Zucchini Cheddar Scones Recipe
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1 cup shredded sharp cheddar cheese
- 1 cup grated zucchini (about 1 medium zucchini), squeezed to remove excess moisture
- 3/4 cup buttermilk (plus extra for brushing)
- 1 large egg
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 15-18 minutes to bake. In total, you should be ready to enjoy your scones in about 30-35 minutes—perfect for a quick and delicious snack or breakfast option!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). While it’s warming up, line a baking sheet with parchment paper or a silicone baking mat, so your scones don’t stick.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper until well combined. This ensures that all the flavors are evenly distributed throughout your scones.
3. Cut in the Butter:
Now, take your cold butter and add it to the flour mixture. Using a pastry cutter or your fingers, blend it in until the mixture looks like coarse crumbs. This step is crucial for creating flaky scones!
4. Add Cheese:
Mix in the shredded cheddar cheese until it’s evenly dispersed in the flour mixture. The more cheese, the tastier your scones will be!
5. Incorporate Zucchini:
Next, gently fold in the well-drained grated zucchini. Make sure to remove as much moisture as possible to avoid sogginess.
6. Combine Wet Ingredients:
In a separate small bowl, whisk together the buttermilk and egg until well blended.
7. Mix Wet and Dry Ingredients:
Pour this buttermilk mixture into your dry ingredients and gently stir just until everything comes together. Be careful not to overmix; it’s okay if the dough is a bit sticky.
8. Shape the Dough:
Turn the dough out onto a floured surface and gently knead it a few times until it holds together. Pat it into a circle about 1-inch thick.
9. Cut and Arrange:
Use a sharp knife to cut the dough into 8 wedges. Place these wedges on your prepared baking sheet, giving them a bit of space between each one!
10. Brush with Buttermilk:
Brush the tops of the scones with a little extra buttermilk to encourage a lovely golden brown color while baking.
11. Bake:
Pop the scones in the oven and bake for about 15-18 minutes, or until they’re golden brown and a toothpick inserted into the center comes out clean.
12. Cool and Serve:
Let your scones cool for a few minutes on the baking sheet before transferring them to a wire rack to cool slightly. Enjoy them while they’re warm, perhaps with some butter or cream!
These delicious scones are perfect for breakfast, brunch, or as a delightful savory snack any time of day. Enjoy! 🍽️
FAQ: Easy Zucchini Cheddar Scones
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for half of the all-purpose flour for a healthier option. Just keep in mind the texture might be a bit denser, so be cautious not to overmix the dough.
How Do I Store Leftover Scones?
Store any leftover scones in an airtight container at room temperature for up to 2 days. If you want to keep them longer, freeze them in a freezer-safe bag for up to a month. Just thaw and reheat in the oven before serving!
Can I Make These Scones Dairy-Free?
Yes! You can replace the butter with a dairy-free butter substitute and use almond milk or oat milk in place of buttermilk. Just remember to add a tablespoon of vinegar or lemon juice to mimic the acidity of buttermilk!
Can I Add Other Ingredients to the Dough?
Definitely! Feel free to add extras like chopped herbs (like chives or parsley), cooked bacon, or even sun-dried tomatoes for added flavor. Just ensure you maintain the right texture by not adding too much moisture.
