Cheddar, Sun-dried Tomato and Zucchini Scones Recipe

I’m no stranger to scones. I’ve written about my favorite breakfast pastry a few times in the past. But I rarely make savory scones. 

Our zucchini plant just stopped producing this week, so I’ve had plenty to work with this year. When I was trying to use it up, scones seemed a logical choice. I stepped out of my sweet comfort zone, though, and decided to do something a little cheesy and spicy.

These scones are great by themselves, but they also make a good base for a breakfast egg sandwich.  If you happen to have a tomato jam, that would dress them up nicely too. 

Cheddar Sun-dried Tomato and Zucchini Scones

2 ½ c white whole wheat flour

4 tsp baking powder

½ tsp salt

½ cup cold unsalted butter, cut into cubes

½ cup shredded zucchini

¼ cup sun-dried tomatoes, chopped fine

1/3 cup shredded cheddar cheese, plus extra for topping

1 tbsp hot sauce

¾ cup + 1 tbsp milk

Preheat oven to 400 degrees F. 

In a mixing bowl, combine the flour, baking powder and salt. Add the butter cubes and use a pastry blender or two knives to cut the butter into the flour until it is in pea-sized pieces. 

Stir in the zucchini, sundried tomatoes and cheese. Add the hot sauce and milk, and mix ingredients until a dough is formed. Turn the dough out onto a floured surface and knead gently a couple times. 

Shape the dough into a rectangle, about ¾ of an inch thick. Cut into 8 to 10 squares.

Place the squares on a baking sheet and top each with a small amount of shredded cheese and press it gently into the dough. 

Bake 12 to 15 minutes until the cheese and edges are browned. Makes 8 to 10 scones.