Zucchini Cheddar Sourdough Scones
1 hr 50 min + chillingMakes 8 scones
Savory sourdough scones studded with sharp cheddar and grated zucchini, with a tender crumb from cold butter and sourdough discard.
| prepFreeze butter 15–30 minutes before mixing. | |||||||||
| prepLine baking sheet with parchment paper. | |||||||||
| prepPreheat oven to 400°F / 200°C when ready to bake. | |||||||||
| 250 g all-purpose flour | Combine flour, sugar, baking powder, soda, salt, pepper & garlic powder | Grate frozen butter into flour, cut in with fork until coarse crumbs | Mix in cheddar & zucchini until evenly distributed | Add wet to dry, mix until just combined; do not overmix | Pat dough into 7–8 inch circle, cut into 8 wedges | Freeze scones 30 min to 1 hr (or overnight) | Brush with cream, top with cheddar or sea salt | Bake 400°F / 200°C, 20–25 min until edges brown | Cool 5–10 min before serving |
| 12 g sugar | |||||||||
| 1 teaspoon baking powder | |||||||||
| 1/2 teaspoon baking soda | |||||||||
| 1/2 teaspoon salt | |||||||||
| 1/2 teaspoon black pepper | |||||||||
| 1/2 teaspoon garlic powder | |||||||||
| 113 g unsalted butter, cold and grated | |||||||||
| 100 g sharp cheddar cheese, shredded | |||||||||
| 120 g zucchini, finely grated and squeezed dry | Grate zucchini, squeeze dry in towel | ||||||||
| 100 g sourdough discard, cold | Whisk sourdough discard, egg & cream until smooth | ||||||||
| 1 large egg | |||||||||
| 40 ml heavy cream or buttermilk | |||||||||
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