Zucchini Cheddar Scones
40 minMakes 8 scones
Tender, savory scones studded with sharp cheddar and grated zucchini, baked until golden.
| prepPreheat oven to 400°F / 200°C | ||||||
| prepLine a large baking sheet with parchment paper or non-stick baking mat | ||||||
| 310 g all-purpose flour | Mix flour, salt, baking powder, baking soda & sugar | Cut butter into small cubes, work into coarse meal | Add wet to dry, fold in zucchini-cheese mixture until combined | Shape dough into 8-inch circle, cut into 8 wedges, transfer to sheet | Sprinkle remaining cheese on tops | Bake 400°F / 200°C, 22–24 min until golden |
| 1/2 teaspoon salt | ||||||
| 1 tablespoon baking powder | ||||||
| 1/2 teaspoon baking soda | ||||||
| 50 g granulated sugar | ||||||
| 1 stick (4 ounces) / 115 g unsalted butter, very cold, cut into tiny pieces | ||||||
| 1 large egg, beaten | Whisk egg & sour cream | |||||
| 120 ml full-fat sour cream | ||||||
| 1 tablespoon all-purpose flour (for coating zucchini) | Coat zucchini & cheese with flour | |||||
| 150 g zucchini, grated and drained | ||||||
| 60 g sharp cheddar cheese, grated (for dough) | ||||||
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