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+ servings

Zucchini Bacon Cheddar Scones

A sweet snack takes a turn on the savory side with my all-time favorite recipe for Zucchini Bacon Cheddar Scones.
4.91 from 22 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 scones

Ingredients  

  • 2 medium zucchini
  • 2 1/2 cups all-purpose flour, plus more for rolling out scones
  • 1/2 teaspoon kosher salt
  • 2 1/4 teaspoons baking powder
  • 6 Tablespoons unsalted butter, cold and cubed
  • 3/4 cup buttermilk
  • 3 large eggs, divided
  • 6 slices thick-cut bacon, cooked and roughly chopped
  • 1 1/2 cups shredded sharp cheddar cheese, plus more for topping 

Instructions 

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper. 
  • Using a box grater, shred the zucchini then transfer it into a paper towel or dish cloth and squeeze out all liquid. Measure out 1 1/2 lightly packed cups of the zucchini and set it aside.
  • In a large bowl, stir together the flour, salt and baking powder. Add the cubed butter, and using your fingers, incorporate it into the flour mixture until it is unevenly crumbly. 
  • In a separate medium bowl, whisk together the buttermilk with 2 of the eggs then add the mixture to the bowl with the flour and mix just until combined. 
  • Add the shredded zucchini, cheddar cheese and chopped bacon and mix just until combined.
  • Transfer the dough onto a generously floured work surface, gathering it into an 8-inch circle that’s about 3/4-inch thick.
  • Using a sharp knife, cut the circle into 8 even wedges them transfer the scones onto the prepared baking sheet. 
  • Beat the remaining 1 egg with a splash of water or buttermilk then brush the tops of the scones. 
  • Bake the scones for about 20 minutes or until they are pale golden. 
  • Remove the scones from the oven and serve. 
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