Indulge in the delectable world of Zucchini Cheddar Scones, a delightful blend of flavors and textures that make for a perfect snack or side dish. These savory scones boast a tender crumb, courtesy of grated zucchini and sharp cheddar cheese, offering a unique twist to the classic recipe. Perfectly golden and irresistibly cheesy, these scones are a testament to the harmony of simple ingredients creating culinary magic.
In our cozy household, the Zucchini Cheddar Scones have become a cherished favorite. Picture this: a lazy Sunday morning, the aroma of these scones wafting through the kitchen, and the joyous anticipation as they bake to golden perfection. My husband and little ones eagerly gather, their eyes lighting up with delight as they savor each cheesy, zucchini-infused bite. This recipe has seamlessly woven itself into our family traditions, making every moment shared around the table truly special.
Why This Recipe Name:
Why This Zucchini Cheddar Scones Recipe Shines.
- Perfect Fusion of Flavors: The marriage of zucchini and sharp cheddar creates a flavor symphony that’s both savory and satisfying.
- Tender and Moist Texture: Thanks to the addition of grated zucchini and sour cream, these scones boast a moist and tender crumb that melts in your mouth.
- Cheesy Goodness: With a generous amount of sharp cheddar both in the dough and sprinkled on top, each bite is a cheesy delight.
- Simple Yet Impressive: Impress your guests with minimal effort – the straightforward steps yield scones that look and taste like they’re straight from a bakery.
Ingredients:
- 2 1/2 cups all-purpose flour (300g)
- 1 tablespoon all-purpose flour (12g)
- 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 (about 80g)
- 3/4 cup sharp cheddar cheese, grated, divided (90g)
Directions:
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or a non-stick baking mat.
- In a large bowl, mix 2 1/2 cups of flour, salt, baking powder, baking soda, and sugar.
- Cut the very cold butter into small cubes and work it into the mixture until it resembles coarse meal.
- In a small bowl, whisk together the beaten egg and sour cream. Add this to the flour-butter mixture.
- In another bowl, combine the remaining tablespoon of flour, grated zucchini, and 1/2 cup of the cheese. Toss to coat, then add to the scone mixture and gently fold until combined.
- Transfer the dough onto a floured surface, shape it into an 8-inch circle, and cut into 8 wedges. Carefully place them on the prepared baking sheet.
- Sprinkle the top of each scone with the remaining cheese.
- Bake for 22-24 minutes or until cooked through and golden brown on top.
- Serve warm and enjoy!
Notes: For a creative twist, try adding diced ham or herbs like chives for an extra flavor boost. These scones are best enjoyed fresh but can be stored in an airtight container for up to two days.
