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.
Lori Rice is a freelance writer, recipe developer, food photographer and nutritional scientist. Fake Food Free is a creative outlet that allows her to connect with people from around the world who share a love of travel, food culture and cooking.