Easy Cheddar Zucchini Scones: A Delicious Recipe!

Cheddar Zucchini Scones: A Savory Sensation!

Okay, flavor adventurers, gather ’round! Today we’re diving headfirst into a savory sensation that’s been rocking my kitchen: cheddar zucchini scones! Forget boring breakfasts or bland bread baskets. These babies are packed with flavor, ridiculously easy to make, and will have everyone begging for the zucchini cheddar scones recipe.

I remember the exact moment I knew this cheddar zucchini scones recipe was a winner. It was a Sunday brunch with friends, and I decided to ditch the usual sweet scones for something a little bolder. The first bite…pure silence. Then, a chorus of “OMG, what IS this?!” followed by everyone devouring them in seconds. I knew right then these savory delights were destined for Cuba Queen fame!

This zucchini cheddar scones recipe isn’t just another baked good; it’s a flavor explosion. The slight sweetness of the zucchini perfectly balances the sharp cheddar, creating a taste sensation that’s both comforting and exciting. It totally embodies the Cuba Queen spirit – big flavors, bold moves, and absolutely no apologies.

And the best part? You don’t need to be a professional baker to nail this cheddar zucchini scones recipe. We’re talking simple ingredients, straightforward steps, and a whole lotta flavor. So, get ready to unleash your inner flavor queen and create cheddar zucchini scones that will blow everyone away! I’m beyond thrilled to share this cheddar zucchini scones recipe with you. Let’s get cooking!

INGREDIENTS You Need for This

This cheddar zucchini scones ingredient list is SHORT but mighty!

• 2 cups all-purpose flour: The foundation of our flavorful adventure.
• 1 tablespoon baking powder: For that sky-high rise and light, airy texture.
• 1/2 teaspoon baking soda: Adds a little extra oomph to the leavening process.
• 1/2 teaspoon salt: Balances the flavors and brings out the sweetness of the zucchini.
• 1/4 teaspoon black pepper: A touch of spice to keep things interesting.
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes: The key to flaky, tender scones! Keep it COLD!
• 1 cup shredded zucchini, squeezed dry: The star of the show, adding moisture and a touch of sweetness. Be sure to squeeze out excess water; nobody wants soggy scones!
• 1 cup shredded sharp cheddar cheese: Because what’s a savory scone without some serious cheese?
• 3/4 cup buttermilk: Adds richness, tang, and helps create a tender crumb.
• 1 large egg, lightly beaten: For brushing the tops of the scones and adding a golden-brown sheen.

The secret to epic cheddar zucchini scones is using sharp cheddar instead of mild! That extra sharpness cuts through the sweetness of the zucchini for a flavor explosion. You’ll find the best ingredients for this cheddar zucchini scones at your local farmer’s market or specialty cheese shop. Trust me; the quality of your ingredients makes a difference!

Here’s the cheddar zucchini scones game-changer that will blow your mind: brown the butter solids from 2 tablespoons of the butter and add it to the dough. This gives the scones a nutty, complex flavor that’s totally addictive!

Want to save a few bucks? Use regular milk mixed with a tablespoon of lemon juice or vinegar as a substitute for buttermilk in this cheddar zucchini scones recipe. Just let it sit for a few minutes to curdle slightly before using. Store shredded zucchini in the freezer to have this ingredient on hand whenever you like!

STEP-BY-STEP INSTRUCTIONS

Ready to transform these simple ingredients into cheddar zucchini scones that will knock your socks off? Let’s do this!

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This ensures even baking and prevents sticking. Don’t skip this step, trust me!
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper. This ensures all the dry ingredients are evenly distributed.
3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. The smaller the pieces of butter, the flakier your scones will be. Keep that butter COLD! This should take about 3-5 minutes.
4. Add the shredded zucchini and cheddar cheese to the bowl and toss to combine. Make sure the zucchini is squeezed dry before adding it to prevent soggy scones.
5. In a separate bowl, whisk together the buttermilk and egg. This creates the wet ingredients that will bind the dough together.
6. Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix! Overmixing will result in tough, dense scones. It’s okay if there are a few streaks of flour remaining.
7. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle. Don’t knead the dough! Pat, don’t knead, remember that for perfect cheddar zucchini scones.
8. Use a sharp knife or a biscuit cutter to cut the dough into 8 wedges. You can also use fun cookie cutters for a more festive look!
9. Place the scones on the prepared baking sheet, spacing them about 1 inch apart. This allows for even baking.
10. Brush the tops of the scones with the remaining beaten egg. This will give them a beautiful golden-brown sheen.
11. Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. In my kitchen, this cheddar zucchini scones takes exactly 19 minutes! Keep an eye on them to prevent burning.
12. Let the scones cool on a wire rack for a few minutes before serving. This prevents them from getting soggy.

Pro tip for cheddar zucchini scones perfection: Freeze the cut scones for 15 minutes before baking. This helps the butter stay cold, resulting in even flakier scones! Here’s where most people mess up their cheddar zucchini scones – but not you!

While your cheddar zucchini scones is working its magic, grab your camera – this is Instagram gold! Make sure you tag me so I can see all your flavor creations! Remember, the texture of the dough should be slightly shaggy, not smooth. This is key to achieving that perfect scone crumb. Don’t stress – your cheddar zucchini scones is going to be incredible!

PRESENTATION

Presentation is key to creating a truly unforgettable flavor experience. These cheddar zucchini scones deserve to be showcased!

Serve these cheddar zucchini scones warm with a smear of whipped cream cheese or a dollop of Greek yogurt. A sprinkle of fresh herbs like chives or dill adds a touch of freshness and visual appeal. People absolutely lose their minds when I serve these cheddar zucchini scones at brunch with a side of crispy bacon and a fresh fruit salad. It’s the perfect sweet and savory combination!

This cheddar zucchini scones absolutely slays at dinner parties! Arrange them in a basket lined with a linen napkin for a rustic, elegant touch. Pair them with a hearty soup like my Cheddar Garlic Herb Potato Soup for a complete and satisfying meal. This cheddar zucchini scones reminds me of another flavor explosion! You will definitely enjoy this recipe.

For an Instagram-worthy presentation, slice the scones in half and spread with your favorite toppings. Arrange them artfully on a platter and garnish with fresh herbs and a drizzle of olive oil. These cheddar zucchini scones are perfect for a casual brunch, a sophisticated appetizer, or a delicious snack any time of day. If you happen to have any leftover scones (which is rare!), toast them lightly and use them to make mini breakfast sandwiches with eggs and bacon.

For a seasonal twist, try adding roasted red peppers or sun-dried tomatoes to the dough in the fall. In the spring, fresh asparagus or chopped chives would be delicious additions to this cheddar zucchini scones.

FAQs

Got questions? I’ve got answers! Let’s tackle some common cheddar zucchini scones cooking challenges and get you on the path to flavor victory!

Q: Can I make this cheddar zucchini scones spicier?
A: Absolutely! Add a pinch of red pepper flakes to the dry ingredients or use pepper jack cheese instead of cheddar. A little heat takes these scones to the next level!

Q: What if I don’t have buttermilk for my cheddar zucchini scones?
A: No problem! You can easily make your own buttermilk by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup. Then, fill the cup with milk until it reaches the 1-cup mark. Stir and let it sit for 5 minutes before using.

Q: How do I know when my cheddar zucchini scones is perfectly done?
A: The scones are done when they are golden brown on top and a toothpick inserted into the center comes out clean. Be careful not to overbake them, or they will be dry. I always say: bake until golden perfection!

Q: Can I freeze these cheddar zucchini scones?
A: Yes! You can freeze the unbaked scones after cutting them into wedges. Place them on a baking sheet and freeze until solid. Then, transfer them to a freezer bag and store for up to 2 months. When ready to bake, simply bake from frozen, adding a few extra minutes to the baking time.

Q: I don’t have zucchini. Can I substitute something else in these cheddar zucchini scones?

A: While the zucchini adds a unique flavor and moisture, you could try substituting grated carrots or even finely chopped spinach. Just be sure to squeeze out any excess moisture before adding it to the dough. If this recipe rocks your world, you NEED to try my Parmesan Zucchini Muffins!

Q: My cheddar zucchini scones came out flat. What did I do wrong?
A: There are a few reasons why your scones might have come out flat. Make sure your baking powder and baking soda are fresh, and that you didn’t overmix the dough. Overmixing develops the gluten in the flour, which can result in flat, dense scones. Also, be sure your oven is preheated to the correct temperature. Check out Tender Zucchini Cheddar Scones – Cookies and Cups for a foolproof recipe that never disappoints!

Q: Can I use different types of cheese in my cheddar zucchini scones?

A: Of course! Feel free to experiment with different types of cheese, such as Gruyere, Parmesan, or Monterey Jack. Just be sure to use a cheese that melts well and has a good flavor. A community member said these would be amazing with a blend of gouda and gruyere cheese.

CONCLUSION

This cheddar zucchini scones recipe represents everything Cuba Queen stands for: bold flavors, simple ingredients, and a whole lotta fun in the kitchen! It’s about creating food that makes people say “WOW!” and inspires them to get creative with their own cooking.

My cheddar zucchini scones Power Tips:

• Cold Butter is Key: This is the most important tip for achieving flaky, tender scones. Make sure your butter is very cold before cutting it into the flour.
• Don’t Overmix: Overmixing the dough will result in tough, dense scones. Stir until just combined.
• Freeze Before Baking: Freezing the cut scones for 15 minutes before baking helps the butter stay cold, resulting in even flakier scones.

Variations I’ve created and loved:

• Spicy cheddar zucchini scones: Add a pinch of red pepper flakes and use pepper jack cheese.
• Herby cheddar zucchini scones: Add chopped fresh herbs like chives, dill, or parsley to the dough.
• Sun-dried tomato cheddar zucchini scones: Add chopped sun-dried tomatoes for a burst of flavor.

The herby cheddar zucchini scones get the biggest reactions from my taste-testers. Everyone loves the fresh, vibrant flavor!

I’m confident that you can make these cheddar zucchini scones and impress everyone you know. They’re easier than you think, and the flavor payoff is HUGE! I have no doubt that these savory delights will be the biggest hit!

So go ahead, flavor adventurers, and make this cheddar zucchini scones your signature dish! Don’t forget to share your creations with me on social media – I can’t wait to see your flavor masterpieces! For more bold flavor adventures, check out my Zucchini Lasagna with Turkey!

Let’s create some cheddar zucchini scones memories together! Trust me; these scones are destined to be a new favorite in your home. Get baking and prepare to be amazed!

 
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cheddar zucchini scones

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These savory Cheddar Zucchini Scones are packed with flavor and are incredibly moist. Perfect for breakfast, brunch, or a quick afternoon snack, they’re a delicious way to use up extra zucchini!

• Author: Quinn
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 scones
• Category: Snack
• Method: Baked
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 tablespoons cold unsalted butter, cubed
• 1 cup shredded zucchini, squeezed dry
• 1 cup shredded sharp cheddar cheese
• 3/4 cup buttermilk
• 1 large egg, lightly beaten, for brushing

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper.
3. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. Stir in the shredded zucchini and cheddar cheese.
5. Add the buttermilk and mix until just combined. Do not overmix.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
7. Use a sharp knife or a biscuit cutter to cut the dough into 8 wedges or rounds.
8. Place the scones onto the prepared baking sheet.
9. Brush the tops with the beaten egg.
10. Bake for 18-20 minutes, or until golden brown.
11. Let cool on the baking sheet for a few minutes before serving.

Notes

Serve warm with a dollop of butter or cream cheese for an extra treat. You can also add a pinch of red pepper flakes for a little heat.