Introduction
Oh, friends, let me tell you about these scones. There’s something so comforting about pulling a batch of warm, savory scones from the oven, isn’t there? It brings back memories of cozy mornings and lazy weekends. But what if I told you that you could have that same feeling, even on a busy weekday? This Zucchini Cheddar Scone recipe is my little secret weapon for exactly that. They’re incredibly quick to whip up, surprisingly easy, and packed with flavor thanks to fresh zucchini and sharp cheddar. Forget dry, crumbly scones – these are tender, cheesy, and just plain wonderful. You are going to absolutely love them!
Why You’ll Love This Recipe
- Fast: From mixing bowl to oven in about 15 minutes. Perfect for a quick breakfast or snack!
- Easy: No complicated techniques here. If you can stir, you can make these scones.
- Giftable: Bake a batch and share with a friend or neighbor – they’ll be thrilled!
- Crowd-Pleasing: Who can resist warm, cheesy, savory goodness? These disappear fast!
Ingredients
- 2 1/2 cups + 1 tablespoon all-purpose flour: The base of our scones! That little extra tablespoon is handy for dusting your workspace, or just part of the perfect balance here.
- 1/2 teaspoon salt: Just a touch to enhance all those savory flavors.
- 1 tablespoon baking powder: This is where the lift comes from, giving us lovely, tender scones.
- 1/2 teaspoon baking soda: Works with the sour cream for extra leavening power and tenderness.
- 1/4 cup granulated sugar: Not too sweet! Just enough to balance the savory and help with browning.
- 1 stick (4 ounces) unsalted butter, very cold and cut into tiny pieces: This is KEY! Cold butter creates little pockets in the dough that steam as they bake, giving you those beautiful, flaky layers.
- 1 large egg, beaten: Helps bind everything together and adds richness.
- 1/2 cup (full-fat) sour cream: Adds moisture, tang, and helps create that tender texture. Make sure it’s full-fat for the best results!
- 2/3 cup zucchini, grated and drained: A fantastic way to use up that garden zucchini! Make sure you squeeze out as much water as possible so your scones aren’t soggy.
- 3/4 cup sharp cheddar cheese, grated: Use a good quality sharp cheddar for maximum flavor. The sharper, the better in my book!
How to Make It
Okay, let’s get baking! Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. You’ll thank me later for the easy cleanup!
First, grab a large bowl. Whisk together your dry ingredients: the flour, salt, baking powder, baking soda, and sugar. Give it a good whisk to make sure everything is combined evenly.
Now for the cold butter! Add those tiny cold butter pieces to the dry ingredients. Use a pastry blender, two forks, or even your fingertips to cut the butter into the flour mixture. You want the butter pieces to be about the size of small peas or even little crumbs. The faster you do this, the better, so the butter stays cold!
Next, gently stir in your grated and well-drained zucchini and the grated cheddar cheese. Make sure they’re distributed nicely throughout the flour/butter mixture.
In a separate small bowl, whisk together the beaten egg and the sour cream until smooth.
Pour the wet ingredients into the dry ingredients. Now, this is important: use a fork or a rubber spatula and gently stir just until everything is mostly combined. Don’t overmix! A shaggy, slightly crumbly dough is exactly what you’re looking for. A few dry spots are okay.
Turn the dough out onto a lightly floured surface. Knead it very gently just a few times to bring it together – seriously, just 2-3 quick folds. Pat the dough into a disc about 1-inch thick.
Using a sharp knife or a bench scraper, cut the disc into 6 or 8 wedges, like cutting a pie. You can also use a biscuit cutter for round scones, but be careful not to twist the cutter, just press straight down.
Carefully transfer the scones to your prepared baking sheet, leaving a little space between them.
Bake for 18-22 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean. Keep an eye on them – ovens vary!
Let them cool on the baking sheet for a few minutes before serving warm. Honestly, they are best enjoyed fresh from the oven!
Substitutions & Additions
Get creative with these scones! Here are a few ideas:
- Cheese Swap: Instead of sharp cheddar, try using Gruyere, Monterey Jack, or even a spicy Pepper Jack for a kick!
- Herb Power: Add a tablespoon or two of chopped fresh chives, dill, or parsley to the dough along with the zucchini and cheese.
- Make it Meaty: Cooked and crumbled bacon or ham would be fantastic stirred in!
- Veggie Boost: Swap or add finely chopped scallions, bell pepper, or even a little corn.
Tips for Success
- Keep it COLD: Your butter, egg, and sour cream should all be cold from the fridge. This is the secret to flaky scones!
- Drain the Zucchini: Seriously, squeeze out as much water as you can! Excess moisture will make your scones heavy.
- Don’t Overmix: Overmixing develops the gluten, leading to tough scones. Mix just until the ingredients are combined.
- Gentle Handling: Patting and cutting the dough gently keeps those little butter pockets intact.
- Prep Ahead: You can cut the scones and place them on the baking sheet, then pop the whole sheet (unbaked) into the freezer. Once frozen solid, transfer them to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.
How to Store It
These scones are definitely best enjoyed the day they are baked, ideally still warm! If you have leftovers, let them cool completely, then store them in an airtight container at room temperature for up to 2 days. To reheat, pop them in a toaster oven or oven at 300°F (150°C) for a few minutes until warmed through. You can also freeze baked and cooled scones in a freezer bag for up to 2-3 months. Thaw them at room temperature or reheat directly from frozen.
FAQs
Q: Do I really need to drain the zucchini?
A: Yes, absolutely! Zucchini holds a lot of water. If you don’t drain it well, your dough will be too wet, and your scones will be dense instead of light and flaky.
Q: Can I use low-fat sour cream?
A: I highly recommend using full-fat sour cream for the best flavor and texture. The fat contributes to the tenderness of the scone.
Q: My dough seems very dry. What went wrong?
A: Make sure you measured your flour correctly (spooning it into the cup rather than scooping). Humidity can also play a role. If it seems just too dry to come together, you can add another teaspoon of sour cream, but be cautious not to add too much liquid.
Q: Can I make this dough ahead of time?
A: You can prepare the dough, shape the scones, and then refrigerate them on the baking sheet (covered well) for up to 12-24 hours before baking. They might not rise quite as high, but they’ll still be delicious!
Seriously Easy & Delicious Zucchini Cheddar Scones
Equipment
- Oven
- Baking Sheet
- Parchment paper
- Large bowl
- Whisk
- pastry blender or two forks or fingertips
- Small bowl
- Fork or rubber spatula
- floured surface
- Sharp knife or bench scraper or biscuit cutter
Ingredients
Hauptzutaten
- 2.5 cup all-purpose flour + 1 tablespoon (for dusting or balance)
- 0.5 tsp salt Just a touch to enhance all those savory flavors.
- 1 tbsp baking powder This is where the lift comes from, giving us lovely, tender scones.
- 0.5 tsp baking soda Works with the sour cream for extra leavening power and tenderness.
- 0.25 cup granulated sugar Not too sweet! Just enough to balance the savory and help with browning.
- 1 stick unsalted butter 4 ounces, very cold and cut into tiny pieces: This is KEY! Cold butter creates little pockets in the dough that steam as they bake, giving you those beautiful, flaky layers.
- 1 large egg beaten: Helps bind everything together and adds richness.
- 0.5 cup sour cream (full-fat) Adds moisture, tang, and helps create that tender texture. Make sure it's full-fat for the best results!
- 0.67 cup zucchini grated and drained: A fantastic way to use up that garden zucchini! Make sure you squeeze out as much water as possible so your scones aren't soggy.
- 0.75 cup sharp cheddar cheese grated: Use a good quality sharp cheddar for maximum flavor. The sharper, the better in my book!
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. You'll thank me later for the easy cleanup!
- First, grab a large bowl. Whisk together your dry ingredients: the flour, salt, baking powder, baking soda, and sugar. Give it a good whisk to make sure everything is combined evenly.
- Now for the cold butter! Add those tiny cold butter pieces to the dry ingredients. Use a pastry blender, two forks, or even your fingertips to cut the butter into the flour mixture. You want the butter pieces to be about the size of small peas or even little crumbs. The faster you do this, the better, so the butter stays cold!
- Next, gently stir in your grated and well-drained zucchini and the grated cheddar cheese. Make sure they're distributed nicely throughout the flour/butter mixture.
- In a separate small bowl, whisk together the beaten egg and the sour cream until smooth.
- Pour the wet ingredients into the dry ingredients. Now, this is important: use a fork or a rubber spatula and gently stir just until everything is mostly combined. Don't overmix! A shaggy, slightly crumbly dough is exactly what you're looking for. A few dry spots are okay.
- Turn the dough out onto a lightly floured surface. Knead it very gently just a few times to bring it together – seriously, just 2-3 quick folds. Pat the dough into a disc about 1-inch thick.
- Using a sharp knife or a bench scraper, cut the disc into 6 or 8 wedges, like cutting a pie. You can also use a biscuit cutter for round scones, but be careful not to twist the cutter, just press straight down.
- Carefully transfer the scones to your prepared baking sheet, leaving a little space between them.
- Bake for 18-22 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean. Keep an eye on them – ovens vary!
- Let them cool on the baking sheet for a few minutes before serving warm. Honestly, they are best enjoyed fresh from the oven!
Notes
- Keep it COLD: Your butter, egg, and sour cream should all be cold from the fridge. This is the secret to flaky scones!
- Drain the Zucchini: Seriously, squeeze out as much water as you can! Excess moisture will make your scones heavy.
- Don't Overmix: Overmixing develops the gluten, leading to tough scones.
- Gentle Handling: Patting and cutting the dough gently keeps those little butter pockets intact. Storage:
- Best enjoyed the day they are baked.
- Store cooled leftovers in an airtight container at room temperature for up to 2 days.
- To reheat, pop them in a toaster oven or oven at 300°F (150°C) for a few minutes until warmed through.
- Freeze baked and cooled scones in a freezer bag for up to 2-3 months. Thaw them at room temperature or reheat directly from frozen. FAQs:
- Yes, absolutely drain the zucchini.
- Recommend using full-fat sour cream for best results.
- If dough seems dry, ensure flour is measured correctly; can add a teaspoon of sour cream cautiously.
- Can prepare dough and shape scones ahead, refrigerate (covered) for up to 12-24 hours before baking. Rise might be slightly less.