Freshly baked scones is always great for breakfast or brunch or even afternoon tea. They are best served warm, immediately after baking.
Savoury Zucchini and Cheese Scones
Preparation time: 15 minutes; Baking time: 15-20 minutes; makes: 10-12 small or 6-8 medium
Ingredients
- 250g (2 cups; 9oz) all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 tablespoon sugar
- ½ teaspoon cayenne or kashmiri chilli powder or freshly grated black pepper
- 60 g (¼ cup, 2oz) cold unsalted butter, diced into cubes
- ½ cup coarsely created zucchini
- ½ cup coarsely grated cheese
- 2 tablespoon finely chopped green onions (or chives, or fresh herbs)
- 1 egg, beaten (reserve one tablespoon for brushing the tops)
- 120 ml (½ cup) buttermilk
Instructions
- Preheat oven to 375℉ (190℃), convection. Line a baking sheet with parchment (greaseproof) paper.
- Sift the flour, baking powder, salt, sugar and chilli powder into a large bowl. Add cubed butter and rub into the flour briefly, and lightly, using your fingertips, until the mixture resembles coarse breadcrumbs or peas. Stir in the zucchini then make a well in the centre. (you can also pulse 5-seconds in a food processor).
- Add the egg and the buttermilk to the well. Mix with a flat-bladed knife, to a soft almost sticky dough. (if the dough is not soft add a few spoons of buttermilk until it becomes soft)
- Turn the dough onto a floured surface, knead it 2-4 times then pat it to an 8-inch circle. Cut the dough into circles using a floured a cutter. Pile the scraps together, then press and cut. (Do not over handle the dough otherwise you’ll have tough scones)
- Place the scones on the prepared baking sheet (baking tray). Glaze with the reserved egg. Bake 15-18 minutes or until risen and golden brown. Transfer to a cooling rack and wrap with a kitchen towel. Serve warm.
myfavourtepastime.com
Step By Step Photos
Sift the flour, baking powder, salt, sugar and chilli powder into a large bowl. Add cubed butter and rub into the flour briefly, and lightly, using your fingertips, until the mixture resembles coarse breadcrumbs or peas.
Stir in the zucchini then make a well in the centre. Add the egg and the buttermilk to the well. Mix with a flat-bladed knife, to a soft dough.
Turn the dough onto a floured surface, knead it 2-4 times then pat it to an 8-inch circle. Cut the dough into circles using a floured a cutter. Pile the scraps together, then press and cut. (Do not over handle the dough otherwise you’ll have tough scones)
Place the scones on the prepared baking sheet (baking tray). Glaze with the reserved egg.
Bake 15-18 minutes or until risen and golden brown.
myfavouritepastime.com
My Favourite Pastime 
These are gorgeous, only used 1 teaspoon of sugar though.
Thank you so much for the feedback. I’m glad you loved them. I wish you a pleasant weekend, ahead!
Liz
These look delicious. Will have to try this!
Thank you!
Liz
I wish I had seen this recipe three days ago before consuming all of my zucchinis by my father’s veggie garden!Next time I’ll have it in mind!Thanks ofr sharing!
Oh what a pity, Next time, maybe???
Liz
Wow, I’ve never had savory scones and I have to say, it’s kind of a revelation. Will have to try immediately. -Kat
Did you try it? I love savoury scones. Yum!
Liz
Thanks for the great idea! I have some leftover zucchini and cashew cheese and I’m tired of making sweet muffins!
I can’t remember the last time I made something sweet…I’ve been bent towards savoury of late. Happy baking!
Liz
oooh wow, I have to make them, they look so delicious!!!!!! I have 1 zucchini left in my fridge…. 😉
Did you manage to make? hope it tasted nice. Pleasant weekend to you
Liz
Not yet. I will have a diet week and I will make it in a week or so 😉
Ok. Have a great week!
liz
I usually have zucchini baked in the over with a little olive oil and salt, just delicious, haven’t incorporated it in baking though! A must experiment.
Okay that sounds delicious. I can imagine what it would taste like. I would add a kick of chilli to the salt and make sure it still has a nice crunch. And what about a sprinkle of Parmesan or Pecorino Romano cheese? that would be awesome!
Liz
Yummy, today is Taco Tuesday, so I will wait until the weekend and experiment with the zucchinis, I get them fresh from a local farmers market on Fridays!
Ok no problem. Have a wonderful week
Liz
Thank you, you too 😁
Its too yummy……..loved it 🙂
Thank you
Liz
Those look like a real treat. I had something like that once in a restaurant, but they tasted pasty! Yours, I’m sure, were delicious. Must try this. The cheese and zucchini must add a delightful flavor. I have some barley malt that I want to try in place of sugar in a recipe – this looks like a good candidate. ;->
Virtual hugs,
Judie
Hi Judie
I loved them fresh and warm. Really nice. I slathered a heap of butter and had mine with a cup of masala tea. It was so good. Happy baking!
Virtual Hugs!
Liz
Those look absolutely amazing! 🙂
Thank you
Liz