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!
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.
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.
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.
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. ♥
Zucchini Cheddar Scones
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
- 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.
- Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until it resembles a coarse meal.
- 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.
- 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.
- Bake for 22-24 minutes, or until cooked through and the tops are golden brown.
- Serve warm!
julie says
I love making scones and have wanted to try a savory version. I always have this question with zucchini – do you measure out the zucchini and THEN squeeze the liquid out or shred up a big zucchini, get the liquid out and then measure out the amount needed. It is a huge difference in the quantity of zucchini you end up with. Thanks!!
Ashley Manila says
Hi Julie! I grate, measure, then drain. I hope that helps!
Marci says
These are awesome. I intended to reduce the sugar because I don’t like sugar in savoury breads but I know it does help with texture. But I forgot about it all together so I made them with no sugar. lol. Still great. I will make these again for sure!
Anne Brodie says
Fantastic recipe! I make this often, everyone loves them. I don’t alter the recipe, it’s perfect the way it is. Read the notes they are helpful.
Kristi says
These look amazing! I would like to know if the 2/3 zucchini is before packing and draining or if you need 2/3 cup OF packed/drained zucchini.
Thanks
Lauren says
Really happy with these scones! A little sweeter than expected but not a complaint! I added chopped green onion as well.
Can’t wait to keep on making them !
Jennifer says
Has anyone tried making these with almond flour?
Karina Greenwood says
This is an awesome recipe. I made it twice and substituted Greek yogurt for the sour cream. The scones tasted so good.
Lauren says
That is a great idea! I almost always have plain Greek yogurt less so sour cream, so great to know!
Bonnie Arky says
Should you have 2/3 cup zucchini before or after draining? Thanks.
Bec says
I have the same question.
Laurrie Gerzanich says
I made these scones last night for dinner, and they were AMAZING! The only change I made after reading the comments was no sugar.
I know you say these can be frozen once baked, but I am wondering if they could be frozen before baking, so that I can pull out a couple when we want them. That way they will always be freshly baked, which is the best way to eat scones.
Sue says
Fabulous! I just ate one warm from the oven . I substituted yellow summer squash (because that’s what I’m growing in the garden. Found they were ready in 23 minutes, everyone’s oven is different