Sun-Dried Tomato and Zucchini Scones

A few months ago Mrs. HB and I got together and made the most DELICIOUS savory scones on the planet and well, now that soup season is here YOU HAVE TO MAKE THESE!!!! Seriously, these scones are so good you’ll be looking for an excuse to be making these like twice a week once you try them. These sun-dried tomato and zucchini scones are 10 million times better than serving crackers or an ordinary bunk of bread alongside a bowl of soup. Trust me on this. You need to try this recipe. Like pronto.

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
3/4 cup sun-dried tomatoes, chopped
2/3 cup zucchini, grated and VERY WELL drained
1/2 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, sun-dried tomatoes, grated {and WELL DRAINED} zucchini, and 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. Bake about 20 minutes or until golden. Serve warm and enjoy!