My favorite savory scone recipe loaded with sharp cheddar cheese and fresh zucchini! Who knew veggies should flavor this desirable!


When I don’t know what to make for dinner or don’t experience like cooking dinner at all I often opt to make breakfast alternatively. Pull a few scones from the freezer, fry more than one eggs, add few slices of avocado and viola a meal is born! anybody else keen on the almighty breakfast for dinner state of affairs? It’s a BBN favorite.

Ultimate week I reached into the freezer to grab some ham and cheese scones (have you attempted them but?) and plenty to my hungry/hangry horror realized they were all long gone. Worst second of my week! Kidding. I’m a “make lemonade out of lemons” form of female, so after a bit digging inside the fridge and some creative head scratching, these Zucchini Cheddar Scones had been created.



  • 2 and 1/2 cups + 1 tablespoon all-purpose flour, divided
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup granulated sugar
  • 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
  • 1 large egg, beaten
  • 1/2 cup (full-fat) sour cream
  • 2/3 cup zucchini, grated and drained (see post or note below for further clarification)
  • 3/4 cup sharp cheddar cheese, grated, divided


  1. Preheat oven to 400°(F). Line a massive baking sheet with parchment paper or a non-stick baking mat; set apart. In a large bowl blend collectively 2 1/2 cups of the flour, salt, baking powder, baking soda, and sugar.
  2. reduce the butter into small cubes then fast work it into the mixture (the use of your arms) till it resembles a coarse meal.
  3. In a small bowl, whisk together the egg and bitter cream, then upload to flour and butter combination. In a small bowl integrate remaining tablespoon of flour, grated zucchini, and a 1/2 cup of the cheese; toss to coat, then upload to the scone combination; lightly fold them into dough with a spatula until combined.
  4. Pour the shaggy dough out onto a smooth, floured paintings floor and shape the dough (you'll must work/knead it quite a bit to get it collectively) into an 8-inch circle. cut the dough into 8 wedges and punctiliously transfer them to the prepared sheet. Sprinkle the top of each scone with a little of the remaining cheese.
  5. Bake for 22-24 mins, or until cooked thru and the tops are golden brown.
  6. Serve heat!

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