Recipe Archive

Cheddar Zucchini Scones

Ingredients

  • 2.5 Cups White Flour

  • 1 Tbsp Baking Powder

  • 1/2 Tsp Salt

  • 1/2 Cup Cold Butter

  • 1 Cup Shredded Zucchini

  • 1/2 Cup Greek Yogurt

  • 3 Tbsp Cream

  • 1 Egg

  • 1/4 Cup Diced Green Onions

  • 1.5 Cups Cheddar

Instructions

Total Cook & Prep Time: 35 minutes

Makes Appx: 8 Scones

  1. Preheat the oven to 375 Degrees F (400 non-convection oven).

  1. Combine all dry ingredients in a large bowl: flour, salt, baking powder, and green onions.

  2. Use a pastry blender to cut-in cold butter chunks until the mixture takes on a mealy texture.

  3. Use a food processor (with shredding attachment) or cheese grater to shred zucchini . Take 1 cup of the shredded zucchini, place in clean dish towel, and squeeze over the sink to remove excess water.

    The extra shredded zucchini can be refrigerated and used for a second batch.

  4. In a separate bowl, whisk together the wet ingredients: greek yogurt, egg, and cream.

  5. Gently stir the wet ingredients into the dry ingredients, just until combined.

  6. Fold in 1 cup shredded cheddar and zucchini.

  7. Use hands to form the mixture together into a 2.5 inch thick circular shape on a floured surface. If you have a lot of excess crumbly dry mix add an extra tbsp of cream.

  8. Use a knife or pastry cutter to make the dough circle into 8 triangles.

  9. Lay out the triangles on a parchment lined baking sheet and sprinkle the remaining cheddar cheese on top.

  10. Place the scones in the oven to bake for 12-15 minutes.

  11. Remove the scones from the oven once a golden brown colour.

  12. Serve warm with Tomato Basil Soup.