A couple of weeks ago, I made these zucchini-cheddar-scones with leftover zucchini that needed to be used up. A few people have asked for the recipe when I posted the picture on Instagram and I am happy to share.
Scones are really quick to make and are an easy weekend morning treat. They only take 20 minutes in the oven and are best enjoyed warm.
As previously noted, zucchini is a very watery vegetable and needs to be drained of moisture before you can use it in baking. The more moisture you can extract before baking the more tender and light the crumb will be. I prepared the zucchini the night before and let it drain over night. But you can also just squeeze excess moisture out with a paper towel or cheesecloth just before preparing the dough.
- 2 1/2 cups all-purpose flour
- 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
- 1/2 cup plain greek yogurt
- 2/3 cup grated zucchini, drained
- 3/4 cup grated sharp cheddar cheese
- 1 large egg
- Preheat oven to 400°(F) and line a large baking sheet with parchment paper.
- In a large bowl mix together 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 yogurt, 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 and gently combine.
- Transfer the dough out onto a clean, floured work surface and knead the dough into a smooth ball. Then flatten 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 20-25 minutes until the tops are golden brown.
- Let cool for a little bit, but serve warm.