These Easy Zucchini Cheddar Scones are fluffy, cheesy, and a fun way to use up zucchini! The mix of fresh veggies and sharp cheddar makes them super tasty and perfect for breakfast or snacks.
Honestly, I can’t resist the smell of these baking; it’s like a cheesy hug for your kitchen! I love serving them warm, maybe with a bit of butter, because why not spoil yourself a little? 😊
Key Ingredients & Substitutions
All-purpose flour: This is the base for your scones, giving them structure. If you’re looking for gluten-free options, try using a 1:1 gluten-free flour blend.
Sharp cheddar cheese: It brings a wonderful flavor to these scones! If you’re not a fan of sharp cheddar, you can use mild cheddar or even a blend of your favorite cheeses, like mozzarella for a creamier texture.
Zucchini: Fresh, grated zucchini adds moisture and nutrients. If zucchini isn’t available, you could use grated carrots or even chopped spinach instead. Just remember to squeeze out extra moisture!
Butter: Cold unsalted butter creates those flaky layers when baked. You can substitute with cold coconut oil for a dairy-free version, or use margarine if needed.
Milk: Whole or 2% milk works best, but non-dairy milk such as almond or oat milk can be swapped in, keeping an eye on the flavor.
What’s the Best Technique for Folding in Ingredients?
Folding gently is key to light and fluffy scones! When combining wet and dry ingredients, don’t stir vigorously. This can develop gluten, making your scones tough.
- Add the wet mixture to the dry mixture, and use a spatula or a wooden spoon.
- Begin from the bottom of the bowl, lifting and gently turning the mixture over the top.
- Stop when you see no more dry flour—it’s okay if there are a few lumps; they’ll bake out.
This method keeps the scones tender and ensures they rise nicely in the oven!
Easy Zucchini Cheddar Scones
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1 cup sharp cheddar cheese, shredded
- 1 cup grated zucchini, excess moisture squeezed out
- 3/4 cup milk (whole or 2%)
- 1 large egg
- 1 tablespoon honey or sugar (optional, for slight sweetness)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 20-22 minutes to bake, making a total of about 35-40 minutes. Quickly mix the ingredients, form the scones, and pop them in the oven—then enjoy the delightful aroma as they bake!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the scones from sticking.
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, and dried thyme if you’re using it. This combination will give your scones great flavor!
3. Cut in the Butter:
Add the cold butter pieces to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces. This will help create flaky layers in your scones.
4. Add Cheese and Zucchini:
Stir in the shredded cheddar cheese evenly. Then, gently fold in the grated zucchini, making sure to squeeze out any excess moisture first to keep the scones from getting soggy.
5. Combine Wet Ingredients:
In a separate small bowl, whisk together the milk, egg, and honey or sugar if you want a touch of sweetness. This mixture will add moisture to your scones.
6. Mix Together:
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; the dough should be slightly sticky.
7. Shape the Dough:
Turn the dough out onto a lightly floured surface and pat it into a round disk about 1 inch thick. This gives you the perfect shape for cutting!
8. Cut the Scones:
Using a sharp knife or a bench scraper, cut the disk into 8 equal wedges. Place the wedges on the prepared baking sheet, making sure to space them out a bit for even baking.
9. Optional Finishing Touch:
If you’d like a golden finish, brush the tops of the scones with a little milk or beaten egg before baking.
10. Bake:
Put the baking sheet in the oven and bake for 18-22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
11. Cool and Serve:
Once baked, remove the scones from the oven and allow them to cool for a few minutes on the baking sheet before transferring them to a wire rack. Serve them warm or at room temperature. They are delightful plain, but adding a little butter or your favorite spread makes them even better!
This recipe makes 8 delicious zucchini cheddar scones, perfect for breakfast, brunch, or a tasty snack! Enjoy!
FAQ for Easy Zucchini Cheddar Scones
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Be sure to thaw it completely and squeeze out as much moisture as possible before adding it to the dough. This helps prevent sogginess in your scones!
How Can I Store Leftover Scones?
Store any leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them for up to 3 months. Just make sure they are completely cooled before freezing, and reheat them in the oven for freshness!
What Can I Substitute for Cheese?
If you’re looking to make these scones dairy-free or want a different flavor, you can substitute the cheddar cheese with a dairy-free cheese alternative, feta, or even crumbled goat cheese. Just keep in mind that different cheeses will change the flavor profile!
Can I Make These Scones Ahead of Time?
Absolutely! You can prepare the dough and cut the scones ahead of time. Place them on a baking sheet and cover them with plastic wrap. Refrigerate for up to 2 hours before baking, or bake them straight from the fridge; just add an extra 2-3 minutes to the bake time!
