Due to my garden producing a surplus of zucchini this season, this week’s recipe isn’t vaguely themed around the movie I watched. There are only four desserts that I can’t cook: French macarons, baked alaska, souffle, and scones. If you can remember a month or so ago, maybe you’ll recall when I tried to make butternut squash scones but ended up with cookies instead. I’m here to redeem myself by trying the Zucchini Cheddar Scones recipe from Baker by Nature. I might say I even impressed myself with how these came out.
Zucchini Cheddar Scones
- 2 and 1/2 cups + 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup granulated sugar
- 1 stick (4 ounces) unsalted butter
- 1 large egg
- 1/2 cup sour cream
- 2/3 cup zucchini
- 3/4 cup shredded cheese
- Preheat oven to 400°. Line a large baking sheet with parchment paper or spray the heck out of it with nonstick spray.
- In a large bowl, mix together 2 1/2 cups of the flour, salt, baking powder, baking soda, and sugar.
- Cut the butter into small cubes. (The key to making scones is cold butter. After cutting the butter, feel free to pop the butter in the freezer for a couple minutes.) Then quickly work it into the flour mixture (using your fingers, not a mixer) until it’s moldable.
- In a small bowl, whisk together the egg and sour cream. Then add to the large flour bowl.
- Grate zucchini. Then squeeze out the liquid by using a tea towel. In another small bowl, combine the remaining tablespoon of flour, grated zucchini, and a 1/2 cup of the cheese. Toss the ingredients until the flour coats the zucchini and cheese, and add into the scone batter. Fold gently together.
- Pour the dough out onto a clean, floured surface and shape the dough 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 little of the remaining cheese.
- Bake for 22-24 minutes or until cooked through and the tops are golden brown.