Cheesy Zucchini and Sun-Dried Tomato Scones
This spring, our father-in-law planned and planted an absolutely awesome garden and it’s currently bursting with peppers, tomatoes, arugula, herbs and, of course… zucchini! He shared zucchini with us last weekend and we've been trying to put them to good use. We wanted to make some type of baked good, and while we've made countless variations of zucchini bread and even zucchini pickles(!), we were in the mood for something different. A cheesy savory scone with herbs and bits of sun-dried tomatoes in addition to the zucchini? Yes, please!
Scones are awesome in large part because they are so simple to mix together… whisk together dry ingredients, stir in the add-ins, then stir in the liquid until everything is moistened and you’re done! You can either pat the dough out and cut out the individual scones, or just scoop the dough with a measuring cup. Less than a half hour later you have warm scones ready to be devoured.
The combination of zucchini and sun-dried tomatoes is awesome and the addition of Italian cheeses and basil gives these scones a fantastic flavor and texture. These would be reliable for brunch, a snack or even alongside a meal. We can’t wait to get our hands on more garden bounty and keep trying some new recipes!
One year ago: Cherry Cobbler
Five years ago: S’mores Whoopie Pies
Six years ago: Snickerdoodles
- Yield: 12 scones
- Prep: 25 minutes
- Cook: 25 minutes
- Total: 50 minutes
Ingredients
- ¾ cup ( 93 g ) shredded zucchini
- 1¼ teaspoons ( 1.25 teaspoons ) salt, divided
- 2½ cups ( 312.5 g ) all-purpose flour
- 1 tablespoon baking powder
- ½ cup ( 113.5 g ) unsalted butter, cut into cubes and chilled
- 2 ounces ( 56.7 g ) provolone cheese, shredded (½ cup)
- 1 ounce ( 28.35 g ) mozzarella cheese, shredded (¼ cup)
- ¼ cup ( 25 g ) shredded Parmesan cheese
- 2 tablespoons minced sun-dried tomatoes, drained and patted dry
- 2 tablespoons minced fresh basil
- 1 cup ( 244 ml ) milk
Method
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Place the zucchini in a strainer over a bowl or the sink and sprinkle with ¼ teaspoon of the salt. Toss to combine and let stand for 10 minutes. Rinse and drain the zucchini, then squeeze any excess liquid from the zucchini.
- In a large bowl, whisk together the flour, baking powder and remaining 1 teaspoon of salt. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse sand, with no pieces of butter larger than the size of a pea remaining.
- Stir in the zucchini, cheeses, sun-dried tomatoes and basil. Add the milk and stir until the mixture is evenly moistened and there are no traces of dry ingredients left in the bowl.
- Drop ⅓-cup portions onto the prepared baking sheet. Bake until golden brown, about 25 minutes. Serve warm or at room temperature. The scones can be stored in an airtight container at room temperature for up to 4 days; they can also be individually wrapped in plastic wrap, placed in a freezer ziploc bag and frozen for up to 2 months.
