My favored savory scone recipe loaded with sharp cheddar cheese and clean zucchini! Who knew veggies could taste this precise!?

When I don’t recognise what to make for dinner – or don’t experience like cooking dinner at all – I often prefer to make breakfast as a substitute. Pull a few scones from the freezer, fry a couple of eggs, add few slices of avocado and viola – a meal is born! everyone else partial to the almighty breakfast for dinner state of affairs? It’s a BBN favored.


Closing week I reached into the freezer to seize a few ham and cheese scones (have you tried them but?) and –  plenty to my hungry/hangry horror – found out they have been ALL gone. Worst moment of my week! ← Kidding. I’m a “make lemonade out of lemons” form of lady, so after a little digging inside the refrigerator and a few creative head scratching, these Zucchini Cheddar Scones had been created.

The results? tacky, flaky, buttery goodness… and the zucchini makes them so moist! are you able to tell I’m a woman in love? After one bite, I think realize you’ll be a fan, too.


  • 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
  • 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
  • 1 large egg, beaten
  • 1/2 cup (full-fat) sour cream
  • 2/3 cup zucchini, grated and drained (see post or note below for further clarification)
  • 3/4 cup sharp cheddar cheese, grated, divided
  1. Preheat oven to four hundred°(F). Line a big baking sheet with parchment paper or a non-stick baking mat; set apart. In a huge bowl mix together 2 half cups of the flour, salt, baking powder, baking soda, and sugar.
  2. reduce the butter into small cubes then quick work it into the mixture (using your palms) until it resembles a rough meal.
  3. In a small bowl, whisk together the egg and sour cream, then upload to flour and butter combination. In a small bowl integrate closing tablespoon of flour, grated zucchini, and a half cup of the cheese; toss to coat, then upload to the scone combination; gently fold them into dough with a spatula until blended.
  4. Pour the shaggy dough out onto a smooth, floured paintings floor and shape the dough (you will have to paintings/knead it pretty a bit to get it together) into an 8-inch circle. cut the dough into 8 wedges and carefully transfer them to the prepared sheet. Sprinkle the top of each scone with a bit of the ultimate cheese.
  5. Bake for 22-24 mins, or till cooked through and the tops are golden brown.
  6. Serve warm!

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