Cheesy Zucchini Scones

It’s zucchini season. I have a lot of zucchinis to use up. I love scones. I especially love savory scones. Those facts combined led me to bake one of the best savory scone recipes I’ve ever had. Oh my gosh they were so buttery and flaky and cheesy and perfect. I ate them as a snack, but you could easily whip up some eggs and hash browns for a full-on savory brunch. The when and where of eating them doesn’t matter. What matters is you should eat them! That’s my advice to you!

Ingredients 
2 and 1/2 cups, plus 1 tablespoon flour
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 cup sugar
4 ounces unsalted butter, shredded
1 large egg
1/2 cup sour cream
2/3 cup zucchini, grated and VERY WELL drained
3/4 cup cheddar cheese, grated

Directions

Preheat oven to 400 F. Line a baking sheet with a silpat or parchment paper and set aside.

Combine dry ingredients {first 5} in a mixing bowl, reserving the 1 tablespoon of flour for later. Carefully grate frozen butter into flour mixture using the large holes of a box grater. Toss the mixture thoroughly to combine until it resembles a coarse meal {use a pastry cutter or two forks for this, not your warm fingers or they will melt the butter}.

In a separate bowl, whisk sour cream and egg together until smooth. Combine wet and dry ingredients and gently mix. In a separate bowl combine remaining flour, grated {and WELL DRAINED} zucchini, and 1/2 cup of the cheese; gently mix again until large dough clumps form. Work the dough with your hands until a ball forms {be patient here because it might take awhile to form, but trust me it does come together}.

Press ball onto a floured surface, pushing down until a circle about 8 inches is formed {the dough should be about 3/4 – 1 inch thick}. Cut into 8 triangles. Place the triangles onto the prepared baking sheet about 1 inch apart and sprinkle with remaining cheese. Bake about 20 minutes or until golden. Serve warm and enjoy!