Ingredients
Dry Ingredients
- 2 and 1/2 cups + 1 tablespoon all-purpose flour, divided
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup granulated sugar
Wet Ingredients
- 1 stick (4 ounces) unsalted butter, very cold and cut into tiny pieces
- 1 large egg, beaten
- 1/2 cup full-fat sour cream
Additional Ingredients
- 2/3 cup zucchini, grated and drained
- 3/4 cup sharp cheddar cheese, grated, divided
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper or a non-stick baking mat and set it aside for later use.
- Mix Dry Ingredients: In a large bowl, combine 2 1/2 cups of the all-purpose flour with salt, baking powder, baking soda, and sugar. Mix thoroughly to distribute all leavening agents and seasonings evenly.
- Cut in Butter: Cut the very cold butter into small cubes and quickly work it into the flour mixture with your fingers until the mixture resembles coarse meal with pea-sized bits of butter evenly incorporated.
- Combine Wet Ingredients: In a small bowl, whisk the beaten egg and sour cream together until smooth. Add this mixture to the flour and butter mixture, stirring gently to combine the wet and dry ingredients.
- Prepare Zucchini Mixture: In another small bowl, stir together the remaining 1 tablespoon flour, grated and well-drained zucchini, and 1/2 cup of the grated cheddar cheese. Toss to coat the zucchini and cheese in the flour to prevent excess moisture from affecting the dough.
- Incorporate Zucchini Mixture: Fold the zucchini and cheese mixture into the scone dough gently with a spatula until just combined. The dough will be shaggy and slightly sticky.
- Shape and Cut Dough: Lightly flour a clean work surface and turn out the dough. Knead it gently but thoroughly enough to bring it together into a cohesive ball. Pat or roll the dough into an 8-inch circle. Using a knife or bench scraper, cut the dough into 8 equal wedges.
- Arrange on Baking Sheet: Carefully transfer the wedges to the prepared baking sheet. Sprinkle the tops of each wedge with the remaining 1/4 cup of grated cheddar cheese for a cheesy crust.
- Bake: Bake the scones in the preheated oven for 22 to 24 minutes or until they are cooked through, golden brown on top, and firm to the touch.
- Serve Warm: Remove from the oven and serve the scones warm for the best flavor and texture. Enjoy as a savory snack or alongside your favorite meal.
Notes
- Drain the grated zucchini well by squeezing it in a clean kitchen towel or using a fine-mesh sieve to remove excess moisture to prevent soggy dough.
- You can substitute sharp cheddar with other flavorful cheeses like Gruyere or Parmesan for a different taste profile.
- Be sure the butter is very cold to achieve flaky layers in the scones.
- Do not overwork the dough; gentle handling keeps the scones tender.
- These scones freeze well; thaw and warm before serving.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
