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Zucchini Bacon Cheddar Scones Recipe

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3.9 from 10 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 8 scones

Description

These Zucchini Bacon Cheddar Scones are a savory and wholesome treat perfect for breakfast or brunch. Combining tender shredded zucchini, crispy bacon, and sharp cheddar cheese in a buttery, flaky scone, this recipe offers a delicious twist on classic scones with a perfect balance of flavors and textures.

Ingredients

Vegetables

  • 2 medium zucchini

Dry Ingredients

  • 2 1/2 cups all-purpose flour, plus more for rolling out scones
  • 1/2 teaspoon kosher salt
  • 2 1/4 teaspoons baking powder

Dairy and Eggs

  • 6 Tablespoons unsalted butter, cold and cubed
  • 3/4 cup buttermilk
  • 3 large eggs, divided
  • 1 1/2 cups shredded sharp cheddar cheese, plus more for topping

Meat

  • 6 slices thick-cut bacon, cooked and roughly chopped

Instructions

  1. Preheat the oven: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to ensure the scones bake evenly and don’t stick.
  2. Prepare the zucchini: Using a box grater, shred the zucchini finely. Transfer the shredded zucchini to a paper towel or dishcloth and squeeze out all excess liquid to prevent soggy scones. Measure out 1 1/2 lightly packed cups and set aside.
  3. Mix dry ingredients and butter: In a large bowl, combine the flour, kosher salt, and baking powder. Add the cold cubed butter, then use your fingers to incorporate it into the flour mixture until the texture is unevenly crumbly, creating a flaky base.
  4. Combine wet ingredients: In a separate medium bowl, whisk together the buttermilk with 2 of the eggs until smooth. Add this mixture into the dry ingredients bowl and stir just until combined to avoid overworking the dough.
  5. Add zucchini, cheese, and bacon: Fold the shredded zucchini, shredded sharp cheddar cheese, and roughly chopped cooked bacon into the dough, mixing until just combined to evenly distribute the fillings.
  6. Shape the dough: Transfer the dough onto a generously floured surface and gently form it into an 8-inch circle that is about 3/4-inch thick, being careful not to over-handle the dough to maintain flakiness.
  7. Cut the scones: Using a sharp knife, cut the dough circle into 8 equal wedges. Carefully transfer the wedges onto the prepared baking sheet, spacing them slightly apart.
  8. Egg wash: Beat the remaining 1 egg with a splash of water or buttermilk. Using a pastry brush, lightly brush the tops of each scone with the egg wash to ensure a beautiful golden crust.
  9. Bake: Place the baking sheet in the preheated oven and bake the scones for about 20 minutes, or until they are pale golden brown and cooked through.
  10. Serve: Remove the scones from the oven and allow them to cool slightly before serving warm for the best flavor and texture.

Notes

  • Make sure to squeeze out as much liquid as possible from the shredded zucchini to avoid soggy scones.
  • You can substitute buttermilk with regular milk mixed with lemon juice or vinegar as a quick buttermilk alternative.
  • For a vegetarian version, omit the bacon or replace it with a vegetarian bacon substitute.
  • Use cold butter and handle the dough gently to keep the scones flaky and tender.
  • These scones are best eaten the day they are baked but can be stored in an airtight container for 2 days and reheated before serving.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/zucchini-bacon-cheddar-scones-recipe/