Zucchini Cheddar Scones
My favorite
salty scone recipe, loaded with strong cheddar cheese and grated zucchini! Who
knew that vegetables could taste this good !?
INGREDIENTS
- 1/2 teaspoon kosher salt
- 3/4 cup buttermilk
- 3 large eggs, divided
- 2 1/4 teaspoons baking powder
- 6 slices thick-cut bacon, cooked and roughly chopped
- 6 Tablespoons unsalted butter, cold and cubed
- 2 medium zucchini
- 2 1/2 cups all-purpose flour, plus more for rolling out scones
- 1 1/2 cups shredded sharp cheddar cheese, plus more for topping
INSTRUCTIONS
First, Preheat
the oven to 400 ° F. Line a baking sheet with parchment paper.
Then, Using
a rasp, shred the zucchini then transfer them to a paper towel or dish cloth
and let out all the liquid. Measure 1 1/2 cup zucchini lightly and set aside.
In a large
bowl, combine flour, salt and baking powder. Add the butter in cubes and with
your fingers, add it to the flour mixture until it is slightly crumbly.
In a
separate medium bowl, beat together the buttermilk with 2 eggs, then add the
mixture to the bowl with the flour and mix until a homogeneous mixture is
obtained.
Add grated
zucchini, cheddar cheese and chopped bacon and blend until a homogeneous
mixture is obtained.
Transfer the
dough to a generously floured work surface by putting it in a circle about 8 inches
thick by about 3/4 inch.
Using a
sharp knife, cut the circle into 8 uniform dots, then transfer the scones to
the prepared baking sheet.
Beat the
last egg with a little water or buttermilk, then brush the top of the scones.
Cook the
scones about 20 minutes or until golden brown.
Remove the
scones from the oven and serve. Happy Cooking Time.
