Thank you so much for being here! Today I’m sharing a recipe that brings together two of my favorite things: flaky, buttery scones and fresh garden produce. These Zucchini Cheddar Scones are a savory twist on the classic scone, and they are anything but boring!! I mean, look at that cheesy golden top and those flecks of zucchini—you just know they’re going to be good.
What Are Zucchini Cheddar Scones?
Zucchini Cheddar Scones are a buttery, crumbly baked treat similar to biscuits, but cut into wedges like traditional scones. The zucchini keeps them moist and tender, while sharp cheddar cheese adds a savory, cheesy bite. Think of them as the perfect brunch item, side dish, or afternoon snack that bridges the gap between savory pastry and biscuit.
Why You’ll Love This Recipe
- Uses up summer zucchini in the tastiest way possible
- No yeast required—ready in under 30 minutes
- Freezer-friendly for easy grab-and-go breakfasts
- Perfect alongside soups, salads, or even scrambled eggs
- That cheesy crust on top? Absolutely irresistible!
What Do Zucchini Cheddar Scones Taste Like?
They’re buttery, flaky, and packed with savory flavor. The zucchini melts right into the dough, giving the scones a moist interior without tasting overly vegetal. The cheddar forms those cheesy pockets and crisp golden edges that make each bite incredibly satisfying. Pair them with a dab of butter or just enjoy them as is—they’re THAT good.
Ingredients You’ll Need
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 6 tbsp cold unsalted butter, cubed
- 1 cup shredded zucchini (squeezed dry)
- 1 cup shredded sharp cheddar cheese
- 1/4 cup chopped fresh chives or parsley
- 2/3 cup buttermilk (plus more for brushing tops)
- Optional: pinch of red pepper flakes for heat
Tools You’ll Need
- Box grater (for the zucchini and cheese)
- Mixing bowl
- Pastry cutter or fork
- Baking sheet lined with parchment paper
- Knife or bench scraper
Ingredient Swaps and Additions
- Use Monterey Jack or pepper jack cheese for a spicier kick
- Swap chives for scallions or parsley
- Add crumbled cooked bacon for extra savory flavor
- Use Greek yogurt thinned with milk if you don’t have buttermilk
- For gluten-free: Use a 1:1 gluten-free flour blend
How to Make Zucchini Cheddar Scones
Step 1: Prepare Ingredients
Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels. This step is key—no soggy scones!
Step 2: Mix the Dough
In a large bowl, combine flour, baking powder, salt, garlic powder, and pepper. Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs. Stir in the zucchini, cheddar, and herbs.
Step 3: Add Buttermilk
Pour in the buttermilk and mix gently just until the dough comes together. Be careful not to overmix.
Step 4: Shape and Cut
Turn the dough onto a floured surface, pat it into an 8-inch circle, and cut into 8 wedges.
Step 5: Bake
Place the wedges on a parchment-lined baking sheet. Brush the tops with a bit of buttermilk for extra browning. Bake at 400°F (200°C) for 18-22 minutes or until golden brown.
Step 6: Cool and Serve
Let the scones cool slightly before digging in. Serve warm with butter, or enjoy as a stand-alone snack!
What to Serve with Zucchini Cheddar Scones
- A bowl of tomato basil soup
- Scrambled eggs and crispy bacon for brunch
- Fresh summer salads
- As a side for grilled chicken or barbecue
Tips for the Best Scones
- Use cold butter straight from the fridge for flaky layers
- Don’t skip squeezing the zucchini—this is crucial!
- Work the dough gently; overmixing will make the scones tough
- Freeze the scones before baking for later if desired
Storage and Freezing
Refrigerator: Store scones in an airtight container for up to 3 days.
Freezer: Wrap scones individually and freeze for up to 3 months. Reheat from frozen at 350°F for 10-12 minutes.
Frequently Asked Questions
Can I make these gluten-free?
Yes! Use a 1:1 gluten-free baking flour.
Do I need to peel the zucchini?
Nope! The skin adds color and texture.
Can I make them ahead?
Absolutely. Freeze the unbaked scones and bake straight from frozen when ready.
Conclusion
These Zucchini Cheddar Scones are proof that savory baking can be just as comforting and crave-worthy as sweet treats. Whether you serve them for brunch, lunch, or dinner, they’re sure to become a new favorite in your kitchen.
Nutritional Information (Per Scone)
Calories: 220
Protein: 6g
Fat: 12g
Carbs: 20g
Sodium: 350mg
Zucchini Cheddar Scones: Savory, Fluffy, and Packed with Summer Flavor
- Total Time: 35 minutes
- Yield: 8 scones
Description
Savory, buttery scones loaded with shredded zucchini, sharp cheddar, and fresh herbs. Perfect for breakfast, brunch, or as a side for soups and salads.
Ingredients
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/2 tsp garlic powder
– 1/2 tsp black pepper
– 6 tbsp cold unsalted butter, cubed
– 1 cup shredded zucchini (squeezed dry)
– 1 cup shredded sharp cheddar cheese
– 1/4 cup chopped fresh chives or parsley
– 2/3 cup buttermilk (plus more for brushing)
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, salt, garlic powder, and pepper.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Stir in the shredded zucchini, cheddar cheese, and herbs.
5. Add buttermilk and mix gently until the dough comes together.
6. Turn dough onto a floured surface, pat into an 8-inch circle, and cut into 8 wedges.
7. Place on baking sheet and brush tops with buttermilk.
8. Bake for 18-22 minutes until golden brown. Cool slightly before serving.
Notes
– Freeze unbaked scones for up to 3 months. Bake from frozen, adding a few extra minutes.
– Substitute pepper jack cheese for extra spice.
– Great for using up garden zucchini!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
Keywords: zucchini cheddar scones, savory scones, zucchini recipes, cheddar scone recipe, brunch ideas
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