Zucchini Cheddar Scones are savory scones filled with sharp cheddar cheese and zucchini for a tasty bread that's loaded with veggies!
Every summer I look forward to going to the farmer's market. We have one right in town but unfortunately it's been getting smaller and smaller every year. We still go because it's close and it's something to do but we don't get much there.
Fortunately the one down the road in the next town is really big. There are probably 15 or so farms and small businesses that set up and it's a nice place to walk around. We went last week and J had a blast just waving and saying hi to all the people.
When I think of farmer's markets I generally think of lettuce, zucchini, squash, and tree fruit. That's usually what people around here are selling so I'm always looking for new ways to use them.
I recently came across a zucchini cheddar scone that sounded amazing. I've been craving scones and the though of a savory scone was just what I was looking for.
Ingredients:
- flour
- baking powder
- baking soda
- salt
- garlic powder
- sugar
- butter
- egg
- sour cream
- zucchini
- cheddar cheese
To make the scones preheat the oven to 400 degrees and line a baking sheet with parchment paper.
In a large bowl mix the flour, baking powder, baking soda, salt, garlic powder, and sugar together.
Cut the butter into pieces and add to the flour mixture. Mix it into the flour with your hands until a coarse crumble results.
Stir the egg and sour cream into the flour mixture and mix until a dough begins to form.
Add the zucchini and cheese and mix until a shaggy dough forms. Turn the dough onto a floured surface and knead until it all comes together.
Press into a 1 inch high circle and cut into 8 pieces. Carefully put the pieces on the prepared baking sheet. Bake for 22-25 minutes.
I like that these are a savory scone. It makes for something a little bit different. The zucchini adds a bit of liquid to the mixture which helps to bring the dough together.
I found that the scones really rise in this recipe. My other scones rise as well but these got really tall and were super soft and tender inside which was awesome.
What can I use instead of zucchini?
If you don't have any zucchini you can shred yellow squash, eggplant, or pumpkin to put in place of it in this recipe and it will work the same.
Do I have to use cheddar cheese?
No! Other good cheese to use would be a Swiss or mozzarella or another good melting cheese.
Can I add other spices?
Certainly! I added the garlic powder because I knew it would be delicious in this recipe. You could use thyme, sage, rosemary, or even oregano in this recipe and it would be tasty.
Are these scones really dry?
Nope! These are not one of the dry, cracking scones that are hard to choke down. Because the crumb is soft they are very palatable. You can always add butter if needed.
These scones are fabulous. They are crunchy on the exterior but super soft and tender inside. I could really taste the cheddar cheese and garlic with hints of zucchini.
The scones were great served on their own or with a smear of butter on them. We enjoyed a batch with spaghetti instead of rolls or bread and it worked well.
More Scone Recipes:
- Meyer Lemon Scones
- Caramel Apple Scones
- Bacon and Sundried Tomato Scones
- Apple Cheddar Scones
- Cherry Scones
If you’ve tried my Zucchini Cheddar Scones or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

Zucchini Cheddar Scones
Zucchini Cheddar Scones are savory scones filled with sharp cheddar cheese and zucchini for a tasty bread that's loaded with veggies!
Ingredients
- 2 ½ c. flour
- 1 teaspoon salt
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 2 Tablespoons sugar
- 1 teaspoon garlic powder
- 1 stick (½ cup) butter
- 1 egg
- ½ c. sour cream
- ¾ c. grated zucchini, drained
- ¾ c. shredded cheddar cheese
Instructions
- Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper.
- In a large bowl combine the flour, salt, baking powder, baking soda, sugar, and garlic powder.
- Cut the butter into pieces. Drop in the flour mixture and use your hands to mix it into a crumble.
- In a small bowl combine the egg and sour cream. Pour into the flour mixture and mix until a dough begins to form.
- Add in the zucchini and ½ cup of cheddar cheese and mix until a shaggy dough forms.
- Turn the dough onto a floured surface. Knead until the dough comes together. Pat the dough into a 1 inch tall circle.
- Cut into 8 pieces. Transfer the pieces to the prepared cookie sheet.
- Sprinkle the top with the remaining cheddar cheese.
- Bake for 22-24 minutes. Remove from the oven and cool completely.
Notes
Recipe adapted from Baker by Nature

Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.
Here’s more Farmer’s Market Week Recipes
Starters and Sauce Recipes
- Amish Mustard Pickled Eggs by Palatable Pastime
- Cheddar Zucchini Scones by Hezzi-D's Books and Cooks
- Grilled Salsa by SueBee Homemaker
- Plum Gin Fizz by A Kitchen Hoor's Adventures
- Spicy Blender Salsa by Cheese Curd In Paradise
- Summer Charcuterie Board by Magical Ingredients
- Tomato Bacon Jam by Take Two Tapas
- Watermelon Margarita by Lemon Blossoms
Side Dishes Recipes
- Green Beans Almondine by Life Love and Good Food
- Olive Garden Salad by Devour Dinner
- Zucchini Crisp by Kate's Recipe Box
Main Dish Recipes
- Chicken Asparagus Pasta (carbonara) by Hostess At Heart
- Grilled Fruit Tortilla Rollups by The Freshman Cook
- Heirloom Tomato and Fresh Mozzarella Caprese Sandwich by Jolene's Recipe Journal
- Heirloom Tomato Pie by The Fresh Cooky
- Mushroom Bourguignon by A Day in the Life on the Farm
- Rotisserie Chicken Quesadillas with Fresh Pico de Gallo by Blogghetti
Dessert Recipes
- Blueberry Sour Cream Coffee Cake by House of Nash Eats
- Pavlovas with Whipped Cream and Berry Compote by Karen's Kitchen Stories
- Skillet Sourdough Blueberry Cobbler by Savory Moments
- Summer Berry Dutch Baby by The Redhead Baker
Amy Nash
Loving these savory scones! I feel like most of my zucchini recipes skew sweet so having something on the other side of the spectrum is a nice change.
HezziD
I agree! A lot of my zucchini breads and recipes are sweet too. This is a nice change.
Kathy
This is a great way to use zucchini. i love scones and savory scones are the best! Thanks for sharing
Lisa Kerhin
Savory scones are something I am just beginning to make and enjoy. I can't wait to use the zucchini up in this one.
Ashley Marie Lecker
I love a savory scone and I love the creativity to use the zucchini in a scone- yum!
Amy (Savory Moments)
This is a great way to enjoy zucchini and these look delicious for the side of soups and more.
Ellen
I only ever make sweet scones but this looks delicious. These will be perfect to serve with chili when the cool weather comes around.
Teri @ The Freshman Cook
I love these scones, with all that cheddar cheese! Over the top!!!
Karen @Karen's Kitchen Stories
Those are so high and gorgeous, almost like slices of pie!
Jennifer
I was in at savory scone! Love the cheddar zucchini combination in these.
Kathleen Pope
You had me at scones, but I adore a good savory scone and love this combination!
Jolene
They're so fluffy! And if I peel the zucchini, the veggie haters in my family will never even know it's there 😉
Sheila Thigpen
I'm learning about so many delicious ways to use zucchini — thank you!
Wendy Klik
I am loving all the zucchini recipes being shared. These scones are perfect with the cheddar included.