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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🧰 Equipment Needed

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

🛒 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)

👩‍🍳 Directions

Step 1: Prep & Preheat

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.

Step 2: Mix Dry Ingredients

1. In a large bowl, whisk 2½ cups flour, salt, baking powder, baking soda, and sugar.

Step 3: Cut in Butter

1. Add cold, cubed butter to dry ingredients.
2. Use a pastry cutter or food processor to blend until mixture resembles coarse crumbs.

Step 4: Add Wet Ingredients

1. In a separate bowl, whisk beaten egg and sour cream until combined.
2. Stir wet ingredients into flour-butter mixture until just combined.

Step 5: Add Zucchini & Cheese

1. Fold in drained zucchini and ½ cup cheddar cheese.
2. Dough will be sticky—if too wet, add 1 tbsp flour at a time.

Step 6: Shape the Scones

1. Turn dough out onto a floured surface; gently knead a few times.
2. Pat dough into an 8-inch circle about ¾-inch thick.
3. Cut into 8 wedges and transfer to prepared baking sheet.

Step 7: Bake

1. Sprinkle remaining ¼ cup cheddar cheese on top of scones.
2. Bake 18–22 minutes, until golden brown.
3. Cool slightly before serving.

Step 8: Serve

• Enjoy warm with butter, a drizzle of honey, or alongside eggs or soup.

🍽️ Servings & Timing

• Servings: 8 scones
• Prep Time: 20 minutes
• Bake Time: 20 minutes
• Total Time: ~40 minutes

🥄 Variations

• Spicy: Add ¼ tsp cayenne or red pepper flakes.
• Herby: Fold in chopped chives, parsley, or dill.
• Cheese Swap: Use gruyere, feta, or pepper jack for a twist.
• Mini Scones: Cut into smaller wedges for bite-sized snacks.

🧊 Storage & Reheating

• Room Temp: Store in airtight container up to 2 days.
• Fridge: Keep up to 5 days; reheat in oven for best texture.
• Freezer: Freeze baked scones up to 2 months; reheat at 350°F until warm.

❓ 10 FAQs

1. Do I need to peel zucchini?
   No—leave skin on for color and nutrients.
2. How do I drain zucchini?
   Grate, sprinkle with salt, let sit 5 minutes, then squeeze in a clean towel.
3. Can I make ahead?
   Yes—shape dough and refrigerate overnight; bake fresh.
4. Can I skip sugar?
   Yes—omit for a fully savory version.
5. What cheese works best?
   Sharp cheddar adds bold flavor.
6. Can I use whole wheat flour?
   Yes—swap up to half for nuttier flavor.
7. How do I keep them fluffy?
   Don’t overwork dough—mix until just combined.
8. Can I bake in a cast iron skillet?
   Yes—great for extra crisp edges.
9. Can I add bacon?
   Absolutely—fold in ½ cup cooked, crumbled bacon.
10. Why are they crumbly?
    Too much flour or overbaking—measure carefully and check doneness early.

🏁 Conclusion

These Zucchini Cheddar Scones are savory, tender, and bursting with cheesy zucchini goodness—perfect for brunch, snacks, or pairing with your favorite soup. A delicious way to use up garden zucchini! 🥒🧀✨

Adam

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. 🥒🧀✨

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 8 scones

Ingredients Equipment Method

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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)

Adem Recipes Daily App

Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.

Adem Recipes Daily App 🍽️

Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.

Coming Soon

Coming Soon

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.