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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:

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