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April 28, 2016

Zucchini Cheddar Scones

My favorite savory scones are loaded with sharp cheddar cheese and fresh zucchini! Who knew veggies could taste this good!? If you have leftover zucchini, try these zucchini cheddar scones!

My favorite savory scone recipe loaded with sharp cheddar cheese and fresh zucchini! Who knew veggies could taste this good!?

Savory Scones with Cheddar Cheese and Zucchini

When I don’t know what to make for dinner – or don’t feel like cooking dinner at all – I often opt to make breakfast instead. Pull a few scones from the freezer, fry a couple of eggs, add few slices of avocado and viola – a meal is born! Anyone else a fan of the almighty breakfast for dinner scenario? It’s a BBN favorite.

Last week I reached into the freezer to grab a few ham and cheese scones (have you tried them yet?) and –  much to my hungry/hangry horror – realized they were ALL gone. Worst moment of my week! ← Kidding. I’m a “make lemonade out of lemons” kind of girl, so after a little digging in the fridge and some creative head scratching, these Zucchini Cheddar Scones were created.

My favorite savory scone recipe loaded with sharp cheddar cheese and fresh zucchini! Who knew veggies could taste this good!?

The results? Cheesy, flaky, buttery goodness… and the zucchini makes them so moist! Can you tell I’m a girl in love? After one bite, I think know you’ll be a fan, too.

My favorite savory scone recipe loaded with sharp cheddar cheese and fresh zucchini! Who knew veggies could taste this good!?

Zucchini Scones

Tips and Tricks for Recipe Success:

  • Let’s talk about zucchini for a minute! For this recipe you’re going to want to grate the zucchini (coarsely) then drain the heck out of it. I’m serious! Zucchini is loaded with moisture, so you’ll want to squeeze as much of that moisture out before adding it to the scone batter. If you skip this step your scones will be sad and soggy and I don’t want that to happen to you! To efficiently drain your zucchini simply place it in a fine-mesh strainer and let it sit for about 10 minutes, then press as much moisture out as you can by hand; you can also wrap the shredded zucchini in a piece of cheesecloth (or a clean hand towel) and squeeze the moisture out. Both ways work just fine, so it’s really just a matter of what tools you have on hand.
  • Make sure your butter is extremely cold before beginning. I’ve said it before and I’ll say it again: the key to tender, flaky, bakery style scones is COLD BUTTER.
  • When it’s time to incorporate the butter into the dough, you should resist working with your hands if possible, since body heat will quickly melt the butter. Instead, use a pastry cutter or two forks. My favorite method is grating the butter into the dry ingredients, then quickly working it into the dough with two forks.
  • If you find your dough is warm and/or sticky, pop it back into the fridge or freezer for a few minutes and let it chill, then get back to work.

My favorite savory scone recipe loaded with sharp cheddar cheese and fresh zucchini! Who knew veggies could taste this good!?

Cheddar & Zucchini Scones for the win! Make them for breakfast, brunch, dinner, or snack… just make them! And enjoy 😉

More Savory Scone Recipes:

  • Sour Cream and Chive Scones
  • Bacon, Pepper Jack, and Jalapeno Scones
  • Rosemary, Parmesan, and Ham Scones

If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on Instagram! Seeing your kitchen creations makes my day. ♥

My favorite savory scones are loaded with sharp cheddar cheese and fresh zucchini! Who knew veggies could taste this good!? If you have leftover zucchini, try these zucchini cheddar scones!

My favorite savory scone recipe loaded with sharp cheddar cheese and fresh zucchini! Who knew veggies could taste this good!?

9 votes

Print

Zucchini Cheddar Scones

Prep 20 mins

Cook 20 mins

Total 40 mins

Author Ashley Manila

Yield 8 scones

My favorite savory scone recipe loaded with sharp cheddar cheese and shredded zucchini! Who knew veggies could taste this good!?

Ingredients

  • 2 and 1/2 cups + 1 tablespoon all-purpose flour, divided
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup granulated sugar
  • 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
  • 1 large egg, beaten
  • 1/2 cup (full-fat) sour cream
  • 2/3 cup zucchini, grated and drained (see post or note below for further clarification)
  • 3/4 cup sharp cheddar cheese, grated, divided

Instructions

  1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper or a non-stick baking mat; set aside. In a large bowl mix together 2 1/2 cups of the flour, salt, baking powder, baking soda, and sugar.
  2. Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until it resembles a coarse meal.
  3. In a small bowl, whisk together the egg and sour cream, then add to flour and butter mixture. In a small bowl combine remaining tablespoon of flour, grated zucchini, and a 1/2 cup of the cheese; toss to coat, then add to the scone mixture; gently fold them into dough with a spatula until combined.
  4. Pour the shaggy dough out onto a clean, floured work surface and shape the dough (you will have to work/knead it quite a bit to get it together) into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet. Sprinkle the top of each scone with a little of the remaining cheese.
  5. Bake for 22-24 minutes, or until cooked through and the tops are golden brown.
  6. Serve warm!

Notes

Scones are always best eaten the day of, but will keep, in an airtight container for 3 days. Scones may also be frozen for up to 2 months. Place them in a freezer safe bag and press all of the air out. When you're ready to reheat, preheat oven to 300 degrees, place the scones on a baking sheet, and bake until warmed through.

Courses Breakfast

Cuisine British

Nutrition Facts

Serving Size 1 scone

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

50K Shares

Filed Under: Breakfast, Scones, Snacks Tagged With: breakfast, scones, summer, zucchini cheddar scones, zucchini recipes

Reader Interactions

Comments

  1. thehautecookie says

    April 28, 2016 at 7:21 pm

    omg this looks so divine! wow! xO!
    http://www.thehautecookie.com

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    Reply
  2. Roxana says

    April 28, 2016 at 10:31 pm

    Oh those look amazing! Perfect anytime!

    Reply
  3. Julie @ Cooks with Cocktails says

    May 1, 2016 at 3:27 pm

    Savory baking is probably my favorite. These with a nice pat of butter would be so yum!

    Reply
    • bakerbynature says

      May 2, 2016 at 3:21 pm

      Oh yes – an extra pat of butter makes them so delish 😉

      Reply
  4. Lynn says

    May 13, 2016 at 11:52 pm

    In the Instructions have Cinnamon and nutmeg but not in Ingredients if required what quantity of each?

    Reply
    • bakerbynature says

      May 14, 2016 at 12:31 am

      Whoops! No cinnamon and nutmeg required; I’ve edited the recipe to note. Thanks for catching that 😉

      Reply
  5. Monica says

    July 30, 2016 at 10:54 pm

    My first time making scones and it was super simple. I’ve made these twice now and they’re delicious!!! However, mine never come out as pretty as your pictures 🙁

    Reply
  6. AJ says

    August 30, 2016 at 8:04 pm

    Super easy and tasty. I was thinking of adding thyme, jalapeño, and corn next round.

    Reply
    • bakerbynature says

      September 1, 2016 at 12:05 pm

      Ooooh those additions sounds amazing, AJ!

      Reply
  7. Mary Hesdorffer says

    October 20, 2016 at 11:27 pm

    have you frozen them

    Reply
  8. Anna says

    February 27, 2017 at 12:02 am

    Very good way to use zucchini. I found I needed to add milk as the mixture was too dry. Also I found the sugar unpleasant in a savory scone.

    Reply
  9. Lise Hill says

    June 29, 2017 at 11:09 am

    Going to try using some strawberries in place of the zuc. I have tried the zuc and it was great. I have an overabundance of strawberries now…I hope it works out.

    Reply
  10. Julie says

    August 8, 2017 at 10:51 pm

    Omg these are spectacular! I was a little suspicious of the sugar but it really makes the flavor pop! We are these with some corn and kale soup I had canned last season, and it was a perfect quick weeknight meal. My 10-yr-old son has already insisted that I make these scones again. Thanks!!!

    Reply
  11. Deanna the dog walker says

    August 17, 2017 at 1:09 am

    These are soooo good! Next time I make them (and there will definitely be a next time) I might lessen the sugar and add some fresh herbs. I loved the tip to grate the butter. As someone who has struggled with pastry this is so helpful!

    Reply
  12. Dee says

    January 18, 2018 at 1:30 pm

    Do you think I could swap out the sour cream with milk? How much should I use?

    Reply
  13. Tatiana says

    April 23, 2018 at 10:32 am

    Fantastic! I made them with small courgette and didn’t have to squeeze out the liquid as they don’t contain much. Also, I swapped the soured cream with 3 spoons of yoghurt and it was fine, they were delicious. Thank you for the recipe!

    Reply
  14. Deborah says

    August 27, 2018 at 1:39 am

    Tried these today to accompany stew. Found the sweetness from the sugar (and I used only half the amount called for) resulted in a conflicted taste. Looking for savoury and felt like dessert missed in. Will leave out next time and maybe add chives. Really appreciated the tip on grating the butter – I will use this forever! Thanks

    Reply
  15. Greta cunningham says

    September 7, 2018 at 12:28 am

    Wow I just might start making breakfast again

    Reply
  16. Ann says

    July 24, 2019 at 6:49 pm

    Mine is ready for baking. Will update when done. First attempt to make scones.

    Reply
  17. GINA Davis says

    August 19, 2019 at 1:35 am

    This is perfect for my over load of zucchini from my garden!
    You should check into adding the Just A Pinch Recipe Box plug in to your site so I can share your recipe with my friends! And save your recipes to my box and find them with ease!!

    Reply
  18. Carol A McCoun says

    March 15, 2020 at 1:30 pm

    I used a 3 to 1 ratio of whole wheat and self-rising flour as we are diabetics, and also Stevia for the sugar, and an extra teaspoon of baking powder for rising purposes. I added a little extra milk because of the flour differences. It still turned out amazing, and rose high. I peeked in the oven and wanted to crawl inside and snatch one a few minutes before they were done. The aroma was so tantalizing I didn’t think I could wait any longer. Then they were done. OM Gosh! They melt in your mouth! And the flavors all meld together beautifully. Thank you so much for this recipe.

    Reply
  19. Erica says

    June 4, 2020 at 10:27 pm

    Best scones I’ve ever made (and I’ve made a lot of scones)!! We also topped them with a bit of Parmesan cheese and heavy cream before we put them in the oven.

    Reply
  20. Brian says

    August 3, 2020 at 12:17 am

    Made these as posted. AWESOME!!! Buttery cheesy goodness!!!!

    Reply
  21. megha polali says

    August 13, 2020 at 11:46 am

    I tasted once really good scones and from that point on, I have always been fascinated by scones… however, none of the recipes I tried worked. It used to be either tough or too crumbly. And then one day I bumped in Ashley and her blog. This worked like magic. And making scones has never been a pain point after this. Absolutely love your scone recipes Ashley!

    Reply
  22. Anne Brodie says

    August 30, 2020 at 2:43 pm

    Made these this morning – they were amazing ! I didn’t change a thing. I love the slight sweetness with these savoury scones! So good – will make again.

    Reply
  23. Deb says

    September 7, 2020 at 12:38 am

    Delicious! I followed the recipe exactly including your recommendations. They came out perfect!

    Reply
  24. Martha says

    September 14, 2020 at 3:17 pm

    How do you measure 9[16 cup,of flour?

    Reply
  25. Matha says

    September 14, 2020 at 3:24 pm

    Just converted, 9/16 of a cup = 9 TBL’s

    Reply
  26. Carol P says

    September 18, 2020 at 6:39 pm

    I have discovered an air fryer recipe! These scones work incredibly well freezing them before baking them. I freeze them on a silicon mat overnight, then put them in a freezer bag..double wrapped in another freezer bag. Now I can take out as many as we can eat for breakfast, pop them in the air fryer starting at 350 degrees fot about 15 minutes, turning them baking again for another 10 minutes. I get them beautifully brown by giving them another 5 minutes at 400 to crisp and brown the outside. Yummmm! And no leftovets!

    Reply
  27. Ingrid says

    October 7, 2020 at 2:55 am

    Just finished eating two scones! They were perfect. I followed the recipe as written and they were the best scones I’ve made.

    Reply
  28. Erica says

    January 9, 2021 at 2:18 pm

    I’ve made 20 scones in the last year and these were my absolute FAVORITE! We also added some Parmesan to the top before baking them. So delicious!

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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