Zucchini Parmesan Scones

When I think of scones, my mind automatically goes to a sweet flavored scone rather than savory. However, my taste buds LOVE savory scones packed with a punch of herbs and cheese!

This Zucchini Parmesan Scone recipe is one of the best to come out of our kitchen.

Zucchini makes my top 3 list of favorite vegetables. In general it is easy to work with, but baking with zucchini is a whole different story. It holds so much moisture, which in baking can cause your subject to spread or come out soggy and wet.

To remove as much moisture as possible, I like to put the shredded zucchini in layers of paper towels to pat dry by hand. It instantly and soaks up the moisture. A cheesecloth is another alternative to the paper towels. A mesh strainer is also a practical tool for the job.

If you are interested in this recipe, please do not overlook this step!

I use a scone pan to shape and bake my scones, but these work just as fine without one. If you are looking for a great scone pan, here is the one that I have.

Because these are a savory scone, these Zucchini Parmesan Scones make a great addition to any dinner menu. I personally love them for brunch!

Let’s dive in..

Print

Yum

Zucchini Parmesan Scones

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 8

Serving Size: 1 scone

Ingredients

• 2 ½ cups all-purpose flour
• 1 tbs baking powder
• ½ teaspoon baking soda
• ¼ cup sugar
• 1 tsp pink Himalayan salt
• ½ tsp oregano
• 1 large egg
• 1 stick butter, unsalted
• ½ cup light sour cream
• 1 cup zucchini, grated
• ¾ cup parmesan cheese, finely shredded

Instructions

1. Preheat oven to 400°(F).
2. If using a scone pan, lightly spray with cooking spray and set aside or line a baking sheet with parchment paper.
3. In a large bowl mix together flour, baking powder, baking soda, sugar, pink Himalayan salt and oregano.
4. Cut the butter into tiny cubes then with hands, work it into the mixture.
5. In a separate bowl, whisk the egg.
6. Then add light sour cream and combine with flour mixture in large mixing bowl.
7. Fold in grated zucchini and ½ cup of shredded parmesan until well combined.
8. On a floured surface, knead the dough until it stays together.
9. If using a scone pan, place the dough in each divided section. If using a baking sheet, form the dough into a 9 -inch circle then cut the dough into 8 wedges. Then place them on the parchment paper.
10. Top each scone with the remaining parmesan cheese.
11. Bake for 21-24 minutes.
12. Serve & Enjoy!

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

0.1

https://brunchwiththebrittains.com/zucchini-parmesan-scones/

Do you prefer sweet scones or savory scones?