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Zucchini Cheddar Scones – Savory, Fluffy & Packed with Flavor

These buttery, tender scones combine fresh zucchini and sharp cheddar cheese for a unique twist on a classic bake—perfect for breakfast, brunch, or a savory snack! 🎉 Introduction These Zucchini Cheddar Scones are soft, flaky, and bursting with cheesy goodness. Fresh zucchini keeps them moist, while sharp cheddar brings a savory bite. Perfect for summer baking, these scones are a delicious way to use up garden zucchini and pair beautifully with soups, salads, or eggs. 🥒🧀✨
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 scones
Ingredients Equipment Method

Ingredients
  

  • 2½ cups + 1 tbsp all-purpose flour divided
  • ½ tsp salt
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ¼ cup granulated sugar
  • 1 stick 4 oz unsalted butter, VERY cold and cut into small cubes
  • 1 large egg beaten
  • ½ cup full-fat sour cream
  • ⅔ cup grated zucchini drained well—squeeze out excess moisture
  • ¾ cup sharp cheddar cheese grated (reserve ¼ cup for topping)

Equipment

  • Mixing bowls (large & medium)
  • Box grater
  • Pastry cutter or food processor
  • Whisk & spatula
  • Measuring cups & spoons
  • Baking sheet
  • Parchment paper
  • Pastry brush

Method
 

  1. Step 1: Prep & Preheat
  2. Preheat oven to 400°F (200°C).
  3. Line a baking sheet with parchment paper.
  4. Step 2: Mix Dry Ingredients
  5. In a large bowl, whisk 2½ cups flour, salt, baking powder, baking soda, and sugar.
  6. Step 3: Cut in Butter
  7. Add cold, cubed butter to dry ingredients.
  8. Use a pastry cutter or food processor to blend until mixture resembles coarse crumbs.
  9. Step 4: Add Wet Ingredients
  10. In a separate bowl, whisk beaten egg and sour cream until combined.
  11. Stir wet ingredients into flour-butter mixture until just combined.
  12. Step 5: Add Zucchini & Cheese
  13. Fold in drained zucchini and ½ cup cheddar cheese.
  14. Dough will be sticky—if too wet, add 1 tbsp flour at a time.
  15. Step 6: Shape the Scones
  16. Turn dough out onto a floured surface; gently knead a few times.
  17. Pat dough into an 8-inch circle about ¾-inch thick.
  18. Cut into 8 wedges and transfer to prepared baking sheet.
  19. Step 7: Bake
  20. Sprinkle remaining ¼ cup cheddar cheese on top of scones.
  21. Bake 18–22 minutes, until golden brown.
  22. Cool slightly before serving.
  23. Step 8: Serve
  24. Enjoy warm with butter, a drizzle of honey, or alongside eggs or soup.