Zucchini and Cheese Scones
Zucchini and cheese scones are a truly special twist on the traditional scone. The light texture of the zucchini and the rich flavor of the cheese create a perfect harmony. This recipe offers a fresh, vegetable alternative to classic scones, ideal for breakfast, a snack, or a light meal. The fresh zucchini adds extra moisture to the dough, keeping the scones soft and crumbly.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients: grate the zucchini and cheese. Gently squeeze the zucchini to remove any excess water.
2
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
3
Dice the butter and add it to the flour mixture. Using your fingertips or a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs. This will help the scones be light and crumbly.
4
Add the grated zucchini and cheese to the dough, and mix until evenly distributed.
5
In a small bowl, whisk the egg with half of the heavy cream. Pour the egg-cream mixture into the dry ingredients, and quickly mix until just combined.
6
Shape the dough into a 1.5-inch (3-4 cm) thick circle. On a lightly floured surface, cut the circle into 6-8 wedges.
7
Place the wedges on a baking sheet lined with parchment paper, and brush them with the remaining heavy cream for a glossy finish.
8
Bake in a preheated oven at 350°F (180°C) for 15-20 minutes, or until golden brown on top.
9
Let the scones cool slightly before serving with fresh butter or a dollop of yogurt.
