Cheddar, Sun-dried Tomato and Zucchini Scones Recipe

August 15, 2012
Cheddar, Sun-dried Tomato and Zucchini Scones Recipe | Fake Food Free
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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  1. 2 ½ cups white whole wheat flour
  2. 4 teaspoons baking powder
  3. ½ teaspoons salt
  4. ½ cup cold unsalted butter, cut into cubes
  5. ½ cup shredded zucchini
  6. ¼ cup sundried tomatoes, chopped fine
  7. 1/3 cup shredded cheddar cheese, plus extra for topping
  8. 1 tablespoon hot sauce
  9. ¾ cup + 1 tablespoon 2% or whole milk
  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. Shape the dough into a rectangle, about ¾ of an inch thick. Cut into 8 to 10 squares.
  5. Place the squares on a baking sheet. Top each with a small amount of shredded cheese and press it gently into the dough.
  6. 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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Cheddar, Sun-dried Tomato and Zucchini Scones Recipe | Fake Food Free
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  • Velva August 15, 2012 at 6:45 pm

    I have had plenty of sweet scones but never a savory scone….I never thought about the concept until I saw your post. This is awesome.


  • MelindaRD August 16, 2012 at 12:07 am

    What a great flavor idea! I never would have thought to combine those for a scone flavor. Maybe the cheese and the sun dried tomato, but not with zucchini too.

  • Joanne August 16, 2012 at 3:05 am

    It’s too rare that I encounter savory scones! These sound delicoius and just perfect for the season! Great use of that zucchini!!

  • Heidi @ Food Doodles August 17, 2012 at 12:34 pm

    Oh my, these look delicious! I love just about any kind of biscuit or scone but I’m loving that these are all whole wheat and they have zucchini in them! Perfect for me right now 🙂

  • Cathleen August 19, 2012 at 10:03 am

    I love making scones, but I have never made the savory kind. This looks fantastic! Now I really do have to make some!

  • Deanna at Mirabelle Creations August 19, 2012 at 2:09 pm

    These look fantastic. What a great, unexpected way to use zucchini!

  • Lori August 20, 2012 at 2:14 am

    Velva – I don’t do savory scones often either. Thanks so much!

    Melinda – Unexpected things come together when you have a lot to use up in the kitchen. Ha, ha! 🙂

    Joanne – Thanks!

    Heidi – Thanks! Me too!

    Cathleen – Thanks!

    Deanna – Thanks! We had a lot to use of this year. A good problem. 🙂

  • Sonia ~ Nasi Lemak Lover September 6, 2012 at 3:29 am

    Love your savoury scones, sound so tempting!