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
Makes 8 to 10 scones
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- 2 ½ cups white whole wheat flour
- 4 teaspoons baking powder
- ½ teaspoons salt
- ½ cup cold unsalted butter, cut into cubes
- ½ cup shredded zucchini
- ¼ cup sundried tomatoes, chopped fine
- 1/3 cup shredded cheddar cheese, plus extra for topping
- 1 tablespoon hot sauce
- ¾ cup + 1 tablespoon 2% or whole milk
- Preheat oven to 400 degrees F.
- In a mixing bowl, stir together 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 for 1 to 2 minutes.
- 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. 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 and a toothpick inserted into the center of the scones comes out clean.
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