Zucchini Bacon Cheddar Scones
, Makes 8 scones
Savory wedge scones with grated zucchini, crisp bacon and sharp cheddar in a buttery, buttermilk dough.
| prepPreheat oven to 400°F / 200°C | ||||||
| prepLine a baking sheet with parchment paper | ||||||
| 315 g all-purpose flour, plus more for rolling out | Stir flour, salt & baking powder | Rub in butter until crumbly | Mix wet into dry just until combined | Mix in zucchini, cheddar & bacon | Shape 8-inch circle, cut 8 wedges | Bake 400°F / 200°C, ~20 min |
| 1/2 tsp kosher salt | ||||||
| 2 1/4 tsp baking powder | ||||||
| 85 g unsalted butter, cold and cubed | ||||||
| 180 ml buttermilk | Whisk buttermilk & 2 eggs | |||||
| 2 large eggs (for the dough) | ||||||
| 2 medium zucchini, shredded, squeezed dry (150 g packed) | Shred zucchini, squeeze dry | |||||
| 170 g shredded sharp cheddar, plus more for topping | ||||||
| 6 slices thick-cut bacon, cooked and roughly chopped | ||||||
| 1 large egg (for the egg wash) | Beat egg, brush tops | |||||
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