Zucchini Cheddar Scones

An adaptation of other scone recipes to make room for zucchini and cheese. I like this recipe for using leftover buttermilk. I use a processor and grate the cheese first for easy clean-up.

Ready In:
55mins
Yields:
Units:

ingredients

directions

  • Preheat oven to 400 deg.
  • Mix together the dry ingredients and rub in the butter with your fingertips until the mixture resembles coarse meal.
  • Stir in the cheese, zucchini, buttermilk, and egg. Mix until the dough comes together and knead a little to form a ball.
  • Place ball on a greased baking sheet and flatten to roughly an 8-inch round. Cut into 6 or 8 wedges and pull apart slightly.
  • Bake 20-25 minutes or until the scones are lightly browned and firm to the touch. Or, until a tester comes out clean.
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RECIPE MADE WITH LOVE BY

@NW Vegetarian
Contributor
@NW Vegetarian
Contributor
"An adaptation of other scone recipes to make room for zucchini and cheese. I like this recipe for using leftover buttermilk. I use a processor and grate the cheese first for easy clean-up."
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  1. NW Vegetarian
    An adaptation of other scone recipes to make room for zucchini and cheese. I like this recipe for using leftover buttermilk. I use a processor and grate the cheese first for easy clean-up.
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