Savoury Zucchini and Cheese Scones

Freshly baked scones is always great for breakfast or brunch or even afternoon tea. They are best served warm, immediately after baking.

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.

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.

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

  1. Preheat oven to 375℉ (190℃), convection. Line a baking sheet with parchment (greaseproof) paper.
  2. 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).
  3. Add the egg and the buttermilk to the well. Mix with a flat-bladed knife, to a soft dough.
  4. 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)
  5. 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 

.

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

21 thoughts

  1. 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!

    1. 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

  2. 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

    1. 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

Please join the conversation.....

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s