Zucchini Cheddar Scones: great enjoyed with some butter and a cup of tea or coffee.
I’m sure we all love a cheese scone, and these tasty little numbers have grated zucchini (courgette in the UK) mixed in with the cheese. You could say that it’s a very tasty way of getting one of your five a day!
These scones are simple to make, but don’t skip the step where you get the liquid out of the grated zucchini – it will make all the difference to the texture of the scones.
These scones are great enjoyed with some good, grass-fed butter, and a cup of tea or coffee.
Instructions
Preheat oven to 400F/180C fan/gas mark 6.
Grate the zucchini, and put in a sieve or strainer and stand over a bowl for the excess liquid to drain out for around 10 minutes. Alternatively, wrap it tightly in a clean tea towel and wring out the excess water. It’s important to do this to avoid soggy scones!
Preheat oven to 400F/180C fan/gas mark 6.
Line a large baking sheet with parchment paper and set aside. In a large bowl, mix together 2 ½ cups of flour, salt, baking powder, baking soda, and sugar.
Cut the (very cold) butter into small cubes then quickly rub it into the mixture using your fingertips until it resembles a coarse meal.
Grate the zucchini, and put in a sieve or strainer and stand over a bowl for the excess liquid to drain out for around 10 minutes. Alternatively, wrap it tightly in a clean tea towel and wring out the excess water. It’s important to do this to avoid soggy scones!
In a small bowl, whisk the egg and sour cream together until smooth, then add to flour and butter mixture.
In a small bowl, add the remaining tablespoon of flour, the grated zucchini, and a 1/2 cup of the cheese. Toss to coat in the flour, then add to the scone mixture. Fold them into the dough until combined.
Line a large baking sheet with parchment paper and set aside. In a large bowl, mix together 2 ½ cups of flour, salt, baking powder, baking soda, and sugar.
Pour the dough out onto a clean, floured work surface and start to shape it. It may take a bit of working and kneading for it to come together smoothly into an 8-inch circle.
Cut the (very cold) butter into small cubes then quickly rub it into the mixture using your fingertips until it resembles a coarse meal.
Cut the dough into 8 rounds with a cutter, or into 8 wedges with a knife, and carefully transfer them to the prepared sheet.
Sprinkle the top of each scone with a little of the cheese that is left.
In a small bowl, whisk the egg and sour cream together until smooth, then add to flour and butter mixture.
Bake for 22-24 minutes, or until cooked, and the tops are golden brown.
In a small bowl, add the remaining tablespoon of flour, the grated zucchini, and a 1/2 cup of the cheese. Toss to coat in the flour, then add to the scone mixture. Fold them into the dough until combined.
Notes
These scones will keep in an airtight container for up to 3 days, and can also be frozen for up to 2 months.
Put the scones in a ziplock bag and get as much of the air out as possible. When you want to eat them, preheat the oven to 300 F, put the scones on a baking sheet and pop in the oven until they are warmed through.
