Cheddar Zucchini Scones
So when people think of scones they often think of the British biscuit like delicacy that is served at tea. Well wouldn’t you know it there is a big difference between American scones and British scones, mainly the amount of fat used to make them. British scones are far more dense and have less fat in them because Brits are known to top with items such as clotted cream, butter, jam and more. I love scones and my favorite recipe is blueberry scones by Tyler Florence. I love making them and it’s one of my favorite recipes I teach my students during the school year when we learn about quick breads.
Cooking is love made visible.
Today’s recipe uses a bit more butter and no cream. There are plenty of ways to make scones but I really enjoy the lighter more creamy versions we make here in America. Plus, I love adding in mix-ins like today’s zucchini and cheddar.
*I used a food processor for this recipe
Cheddar Zucchini Scones
All- Purpose flour 2 1/2 cup
Baking powder 1 tbs
Baking soda 1/2 tsp
Salt 1 tsp
Sugar 2 tsp
Unsalted Butter 4 oz (1 stick)
Cheddar cheese (shredded) 1 cup
Zucchini (shredded) 2/3 cup
Whole milk 1/2 cup
Sour cream (full fat) 1/2 cup
Directions
In a food processor combine flour (reserve 1/4 cup), salt, baking powder, baking soda and sugar, give ingredients a a pulse about 2 - 3 times. Add in cheddar and zucchini and pulse a few more times to combine. Cut cold butter into cubes and place into the food processor, pulse to break butter down until small pea size. (we don’t want the butter to be too large because we aren’t looking for layers like biscuits, so smaller is better)
Next pour our dry ingredients out into a medium size bowl and add in milk and cream. Work the milk and cream into the dough until nearly all dry bits are well incorporated. Try not to overwork your dough.
Using the remaining 1/4 cup of flour to dust work surface and turn out your dough onto floured surface. Continue to gently work your dough into a round shape working in enough dough from your surface to prevent from sticking. Pat into a circle 2” in thickness then cut 8 equal triangles and place onto a sheet pan lined with parchment or a silicone baking mat.
Brush with heavy cream or milk, top with crumbled bacon and extra cheddar cheese.
Bake at 400 degrees for 25 min
