These Easy Zucchini Cheddar Scones are fluffy and cheesy, perfect for breakfast or a snack. The zucchini keeps them moist and adds a touch of veggie goodness!
Did I mention how yummy the cheesy smell is while baking? You might find yourself sneaking a bite before they cool! I love having these warm with a little butter—so good!
Key Ingredients & Substitutions
All-purpose flour: This is the main ingredient giving structure to the scones. If you want a gluten-free option, try a 1:1 gluten-free flour blend, and they should work just fine!
Zucchini: Fresh zucchini adds moisture and a subtle vegetable flavor. If you don’t have zucchini, grated carrots could be a fun substitute, just squeeze them to remove excess moisture.
Cheddar cheese: Sharp cheddar gives a nice, rich flavor. You can replace it with other cheeses like Monterey Jack or even feta for a different twist. Vegan cheese can also be used if you’re going dairy-free.
Buttermilk: This adds moisture and tenderness to the scones. If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice to make a quick substitute.
How Do I Work With Cold Butter for Fluffy Scones?
Getting the butter right is essential for light and flaky scones. Keeping butter cold helps create air pockets in the dough. Here’s how to do it:
- Cut your butter into small cubes and return it to the fridge while you prepare other ingredients.
- Work the butter in quickly; use a pastry cutter, fork, or your fingertips. You want to see small pea-sized pieces remaining in the dough.
- Don’t melt the butter or let it soften too much. This helps keep those flaky layers!
Easy Zucchini Cheddar Scones
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon black pepper (optional)
- 1/2 cup cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 1 cup grated zucchini, squeezed dry
- 3/4 cup buttermilk (plus extra for brushing)
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare, and then you’ll need approx 18-22 minutes for baking. In under 30 minutes, you’ll have fresh, delicious scones ready to enjoy!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Start by preheating the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the scones from sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking powder, salt, baking soda, and optional black pepper. This helps to evenly distribute all the leavening agents for a perfectly rising scone!
3. Incorporate the Butter:
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to mix until it resembles coarse crumbs. It’s important to keep the butter cold for flaky scones.
4. Add Cheese and Zucchini:
Stir in the shredded cheddar cheese and grated zucchini. Make sure any excess moisture from the zucchini has been removed; this keeps the scones from getting soggy.
5. Mix in the Buttermilk:
Create a well in the center of the mixture and pour in the buttermilk. Gently stir until the dough just comes together. Be careful not to overmix, or your scones may turn out tough!
6. Shape the Dough:
Turn the dough out onto a lightly floured surface. Pat it into a round shape about 7 inches in diameter and about 1 inch thick.
7. Cut and Arrange the Scones:
Cut the dough into 8 wedges like a pizza, and place them on the prepared baking sheet, making sure to space them apart so they can expand while baking.
8. Brush for Browning:
Brush the tops of each scone with a little extra buttermilk. This gives them a lovely golden color as they bake.
9. Bake Them Up:
Pop the baking sheet in the oven and bake the scones for 18-22 minutes. They should be golden brown, and a toothpick inserted into the center should come out clean.
10. Serve and Enjoy:
Once they come out of the oven, let the scones cool slightly. Serve them warm with butter or your favorite spread. Enjoy the cheesy, savory goodness!
FAQ for Easy Zucchini Cheddar Scones
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and squeeze out as much moisture as possible before adding it to the dough. This will help prevent sogginess in your scones.
Can I Substitute the Buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can make a quick substitute by mixing 3/4 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes before using it in the recipe.
How Should I Store Leftover Scones?
Store any leftover scones in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just reheat in the oven when you’re ready to enjoy them again!
Can I Add Other Ingredients to the Scones?
Definitely! Feel free to customize your scones by adding ingredients like cooked bacon bits, chopped herbs, or even spices like garlic powder for an extra flavor boost. Just make sure not to overload the dough to keep the texture light and flaky!
