Hey there, fellow food lovers! Nyla here, and I’m SO excited to welcome you into my delicious corner of the internet. Get ready to turn those ordinary meals into something truly special. Today, we’re diving headfirst into a recipe that has quickly become a staple in my kitchen: cheddar zucchini scones!
I’ve always been on a quest to make the most of every ingredient. I like to think outside the box and make something truly special. So, when I had a surplus of zucchini from my garden, I started experimenting. A little cheddar here, a tweak there, and BAM! Cheddar zucchini scones were born.
This isn’t your grandma’s bland scone recipe. We’re talking savory, cheesy, and packed with the goodness of zucchini. These cheddar zucchini scones are so good that they’ve become a requested item at every brunch and potluck!
My goal is to show you how to create mouthwatering comfort food that’s both satisfying and fun to make. Let’s ditch the ordinary and embrace the extraordinary. Let’s make some cheddar zucchini scones! Ready for a bold flavor winner? Let’s get started!
INGREDIENTS You Need
This cheddar zucchini scones ingredient list is all about bold flavors that actually work together! We’re talking comfort food with a twist, perfect for those days when you crave something savory and satisfying. And don’t worry, you can grab everything during your normal shopping trip.
Here’s what you’ll need:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 tablespoons (3 ounces) cold unsalted butter, cut into cubes
- 3/4 cup shredded sharp cheddar cheese
- 1 cup shredded zucchini, squeezed dry
- 3/4 cup buttermilk
- 1 large egg, beaten (for brushing)
- Optional: 1 tablespoon milk (for brushing)
- Optional: Extra shredded cheddar cheese, for topping
No worries if you don’t have buttermilk! I use a mixture of milk and a tablespoon of lemon juice or vinegar all the time in my cheddar zucchini scones. Just let it sit for a few minutes to curdle slightly before using.
This cheddar zucchini scones gets its amazing taste from the combination of sharp cheddar and the subtle sweetness of zucchini. I love adding extra black pepper to my cheddar zucchini scones for that extra kick. Feel free to adjust the amount to your liking.
For busy weeknights, you can shred the zucchini and cheddar cheese ahead of time. Store them in separate airtight containers in the refrigerator. The cold butter is crucial for creating flaky scones, so make sure it’s nice and chilled before you start!
Here’s my secret that takes it from good to incredible: squeezing the zucchini dry! This prevents the scones from becoming soggy and ensures a perfect texture. This is the best way to prepare for perfect cheddar zucchini scones.
Let’s Make Some!
This is my favorite part of making cheddar zucchini scones – watch the delicious magic happen! I’ve tried so many variations, and this method consistently delivers the best results. Get ready for some serious comfort food vibes!
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This will prevent the cheddar zucchini scones from sticking and make cleanup a breeze.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper. Make sure everything is evenly distributed. This ensures that the scones will rise properly and have a consistent flavor.
- Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The butter should be in small pieces, about the size of peas. This is where the magic starts happening!
- Stir in the shredded cheddar cheese and squeezed zucchini. Gently toss everything together until the cheese and zucchini are evenly distributed throughout the flour mixture.
- Pour in the buttermilk and stir until just combined. Be careful not to overmix the dough! Overmixing will develop the gluten in the flour, resulting in tough scones. The dough will be shaggy and slightly sticky.
- Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick circle. Use a 2-inch biscuit cutter or a sharp knife to cut out the scones.
- Place the scones onto the prepared baking sheet, leaving a little space between each one. Brush the tops with the beaten egg (mixed with a tablespoon of milk for extra browning, if desired). Sprinkle with extra shredded cheddar cheese, if desired.
- Bake for 15-20 minutes, or until the scones are golden brown and cooked through. In my kitchen, this cheddar zucchini scones usually takes about 18 minutes, but it can vary depending on your oven.
- Let the cheddar zucchini scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature. While your cheddar zucchini scones are doing their thing, get ready for some amazing aromas!
Don’t worry if your cheddar zucchini scones looks a little rustic. Imperfection is part of the charm! These cheddar zucchini scones are all about comfort food, so embrace the imperfections. And remember, you can always adjust the baking time to suit your oven.
How to Serve Up This!
People literally do happy dances when this cheddar zucchini scones hits the table. They are incredibly versatile and can be enjoyed in so many ways. I love to enjoy these cheddar zucchini scones warm, straight from the oven!
Here are some of my favorite ways to serve them:
- Breakfast or Brunch: Serve them alongside scrambled eggs, bacon, or sausage for a hearty and satisfying meal. They pair perfectly with a cup of coffee or tea.
- Lunch: Enjoy them as a side with a bowl of soup or a salad. They add a comforting and flavorful element to any midday meal.
- Dinner: Serve them as a bread alternative with your favorite main course. They are especially delicious with roasted chicken, grilled steak, or a hearty stew.
- Snack: Grab one for a quick and satisfying snack any time of day. They are perfect for satisfying those savory cravings.
For bold flavor pairings, try serving these cheddar zucchini scones with:
- Honey Butter: The sweetness of the honey complements the savory flavors of the scones perfectly.
- Jalapeño Cream Cheese: Add a little kick to your scones with a smear of spicy cream cheese.
- Chive and Onion Cream Cheese: A classic combination that enhances the savory flavors of the scones.
This cheddar zucchini scones is perfect for those weeknight dinners that need to be special! They are also a great option for potlucks, picnics, and holiday gatherings.
For presentation ideas that wow guests, try arranging the scones on a platter with a variety of dips and spreads. Garnish with fresh herbs for an extra touch of elegance.
If you have any leftover cheddar zucchini scones (which is rare in my house!), you can transform them into:
- Croutons: Cube the scones and bake them until crispy for a delicious addition to soups and salads.
- Bread Pudding: Use the scones as the base for a savory bread pudding with cheese, vegetables, and herbs.
I’ve even experimented with a fusion variation, adding a sprinkle of chili flakes for a little extra heat. Feel free to get creative and adapt the recipe to your own taste preferences! If you are looking for cheddar zucchini scones variations check out Goat Cheese Zucchini Scones – The Gold Lining Girl.
FAQs:
Got questions? I’ve got answers! Here are some common cooking concerns about making cheddar zucchini scones, along with my best tips and tricks based on my kitchen experiments and discoveries.
Q: Will kitchen newbies succeed with this cheddar zucchini scones?
A: Absolutely! This recipe is super straightforward. Follow the steps, and you’ll be enjoying warm, cheesy scones in no time. Don’t be afraid to experiment and have fun!
Q: Can I use frozen zucchini for this recipe?
A: Yes, you can! Just make sure to thaw it completely and squeeze out as much excess moisture as possible before using it. Otherwise, your cheddar zucchini scones might end up a little soggy.
Q: What if I don’t have cheddar cheese? Can I use a different type of cheese?
A: Of course! Feel free to experiment with different types of cheese. Gruyere, Monterey Jack, or even a sharp provolone would all be delicious in these cheddar zucchini scones. For a fun twist, check out Zucchini Cheddar Cottage Cheese Scones – iFoodReal.com!
Q: How can I make these scones ahead of time?
A: You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Just wrap it tightly in plastic wrap to prevent it from drying out. When you’re ready to bake, simply cut out the scones and bake as directed.
Q: What if I mess up my cheddar zucchini scones? (Spoiler: it’ll still taste incredible!)
A: Honestly, even if they don’t look perfect, they’ll still taste amazing. Embrace the imperfections and enjoy the deliciousness! These cheddar zucchini scones are all about comfort food, so don’t stress about making them perfect.
Q: How can I prep this cheddar zucchini scones for busy weeknights?
A: Shred the zucchini and cheddar cheese ahead of time and store them in separate containers. You can also measure out the dry ingredients and store them in a resealable bag. Then, on the night you want to bake the scones, simply combine the wet and dry ingredients, shape the scones, and bake.
Q: Can I freeze these scones?
A: Yes, you can! Bake the scones as directed and let them cool completely. Then, wrap them individually in plastic wrap and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. When you’re ready to eat them, simply thaw them overnight in the refrigerator or reheat them in the oven. Need more inspiration? Explore Zucchini Cheddar Scones – Baker by Nature.
CONCLUSION:
These cheddar zucchini scones bring me so much joy because they’re the perfect balance of comfort and flavor. Every bite is a little taste of happiness. Let me share a few of my flavor secrets with you!
My cheddar zucchini scones Flavor Secrets:
- Squeeze the Zucchini: This is the key to preventing soggy scones!
- Cold Butter is Crucial: It creates those flaky layers we all love.
- Don’t Overmix: Overmixing leads to tough scones.
And here are a few delicious cheddar zucchini scones variations I’ve tested:
- Spicy Cheddar Zucchini Scones: Add a pinch of cayenne pepper or a dash of hot sauce to the dough for a little kick.
- Herb and Cheddar Zucchini Scones: Mix in some chopped fresh herbs, such as chives, thyme, or rosemary, for a more complex flavor.
- Sun-Dried Tomato and Cheddar Zucchini Scones: Add some chopped sun-dried tomatoes for a burst of Mediterranean flavor.
For more weeknight winners that don’t sacrifice on taste, check out my cheddar garlic herb potato soup. This cheddar zucchini scones reminds me of another bold flavor favorite: parmesan zucchini muffins. If you are looking for sweet zucchini recipes then check out chocolate zucchini bread.
Remember to trust your taste buds and get creative! This is where your own kitchen magic happens. I’m so excited for you to try this recipe and create your own delicious memories. Go on, fellow food lovers – let’s make some cheddar zucchini scones! You’ve got this!
cheddar zucchini scones
These savory cheddar zucchini scones are a delicious and easy way to use up summer zucchini. Fluffy and cheesy, they’re perfect for breakfast, brunch, or a savory snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1 cup shredded zucchini, excess moisture squeezed out
- 1 cup shredded sharp cheddar cheese
- 3/4 cup buttermilk
- 1 large egg, lightly beaten
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and pepper.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Stir in the shredded zucchini and cheddar cheese.
- In a separate bowl, whisk together the buttermilk and egg.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
- Cut the circle into 8 wedges (scones).
- Place the scones on the prepared baking sheet.
- Bake for 18-20 minutes, or until golden brown.
- Let cool slightly before serving.
Notes
Serve warm with a dollop of cream cheese or a pat of butter. For extra flavor, add a pinch of red pepper flakes to the dough.