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.
- baking powder
- baking soda
- garlic powder
- sour cream
- 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
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- 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
- 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.
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