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.
Notes
- Zucchini is packed with moisture, so you'll want to squeeze out as much of it as possible before adding it to the scone batter. Skipping this step will result in a dough that’s wet and sticky, and soggy scones! Place the shredded zucchini in a paper towel or clean dishcloth and squeeze out as much liquid as possible.
- Don’t overmix the dough. A few lumps are perfectly fine and will ensure tender, flaky scones.
- Make sure your butter is super cold before you begin. If your kitchen is warm, pop the butter in the freezer for a few minutes before incorporating it into the flour mixture. This will help keep the butter solid and ensure flaky layers.
- If you notice the dough becoming warm and sticky, don’t hesitate to pop it in the fridge or freezer for a few minutes to let it chill. This will help achieve the perfect texture and prevent your scones from over-spreading. Cold dough = successful dough.
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