Zucchini Cheddar Scones

• Vegetarian

• Produce

  • 2/3 cup Zucchini

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 9/16 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 cup Granulated sugar
  • 1/2 tsp Salt

• Dairy

  • 1 stick Butter, unsalted
  • 3/4 cup Cheddar cheese, sharp grated
  • 1/2 cup Sour cream, full-fat

Found on bakerbynature.com

Description

Ingredients

• 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

Directions

• Preheat oven to 400°(F). Line a large baking sheet with parchment paper or a non-stick baking mat; set aside. In a large bowl mix together 2 1/2 cups of the flour, salt, baking powder, baking soda, and sugar.
• Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until it resembles a coarse meal.
• In a small bowl, whisk together the egg and sour cream, then add to flour and butter mixture. In a small bowl combine remaining tablespoon of flour, grated zucchini, and a 1/2 cup of the cheese; toss to coat, then add to the scone mixture; gently fold them into dough with a spatula until combined.
• Pour the shaggy dough out onto a clean, floured work surface and shape the dough (you will have to work/knead it quite a bit to get it together) into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet. Sprinkle the top of each scone with a little of the remaining cheese.
• Bake for 22-24 minutes, or until cooked through and the tops are golden brown.
• Serve warm!

Nutrition