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.
http://bakerbynature.com/zucchini-cheddar-scones/

Zucchini Cheddar Scones 

Ingredients

  • 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

Direction

  1. Preheat oven to 400°. Line a large baking sheet with parchment paper or spray the heck out of it with nonstick spray.
  2. In a large bowl, mix together 2 1/2 cups of the flour, salt, baking powder, baking soda, and sugar.
  3. 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.
  4. In a small bowl, whisk together the egg and sour cream. Then add to the large flour bowl.
  5. 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.
  6. 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.
  7. Bake for 22-24 minutes or until cooked through and the tops are golden brown.