Description
These Cheddar Dill Zucchini Scones are a delightful mix of sharp cheddar cheese and fresh dill, creating a savory treat perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 cup fresh dill, chopped
- 1 medium zucchini, grated and excess moisture squeezed out
- 1/4 cup unsalted butter, chilled and cubed
- 3/4 cup milk
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.
- Cut in the chilled, cubed butter using a pastry cutter or your fingers, working it into the flour until the mixture resembles coarse crumbs.
- Fold in the shredded cheddar cheese, chopped dill, and squeezed zucchini until evenly distributed.
- Gradually add the milk to the mixture and stir until just combined; avoid overmixing to keep them light and fluffy.
- Transfer the dough to a generously floured surface and knead it gently a few times until it comes together.
- Roll out the dough to about 1-inch in thickness. Cut into your desired shapes—triangles, rounds, or squares work beautifully!
- Place the cut scones on a baking sheet lined with parchment paper for easy cleanup.
- Brush the tops with the beaten egg for a lovely golden finish after baking.
- Bake for about 15-20 minutes, or until the scones are golden brown and beautifully puffed.
- Allow scones to cool slightly on a wire rack before serving.
Notes
For extra flavor, consider including a mix of different herbs or cheeses. Squeeze out excess moisture from zucchini to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg