If you are looking for a cozy, savory treat that combines fresh garden goodness with comforting flavors, then the Zucchini Bacon Cheddar Scones Recipe is exactly what you need. These scones are wonderfully tender with just the right amount of cheddar cheesiness, crispy bacon bites, and a subtle freshness from zucchini that keeps every bite light and satisfying. Whether for breakfast, brunch, or an afternoon snack, this recipe brings together simple ingredients in a way that feels special and irresistibly delicious.
Ingredients You'll Need
Each ingredient in this Zucchini Bacon Cheddar Scones Recipe plays a critical role, whether it’s for flavor, texture, or color. From the tender zucchini to the sharp cheddar, and the crispy bacon to the buttery flour base, these simple elements come together to create a scone you won’t forget.
- 2 medium zucchini: Adds moisture and a subtle sweetness that keeps scones tender without overpowering the flavor.
- 2 ½ cups all-purpose flour: The sturdy base that provides structure and the classic scone crumb.
- ½ teaspoon kosher salt: Enhances all the savory notes and balances the richness.
- 2 ¼ teaspoons baking powder: Gives the scones a light rise and tender texture.
- 6 Tablespoons unsalted butter, cold and cubed: Creates flakiness and richness throughout the scone.
- ¾ cup buttermilk: Adds moisture and a slight tang, making every bite moist yet airy.
- 3 large eggs, divided: Acts as a binder and adds richness, with one egg used for brushing the tops.
- 6 slices thick-cut bacon, cooked and roughly chopped: Brings smoky, crispy bursts that contrast beautifully with the soft scone.
- 1 ½ cups shredded sharp cheddar cheese: Delivers bold cheesy flavor that’s essential to the scone’s character.
How to Make Zucchini Bacon Cheddar Scones Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. This simple setup ensures your scones bake evenly without sticking or burning.
Step 2: Grate and Prep the Zucchini
Using a box grater, shred your zucchini into a bowl. Then, carefully squeeze out the excess liquid using a paper towel or a dish cloth—this step is key to preventing soggy scones. Measure out about 1 ½ lightly packed cups of this shredded zucchini and set it aside for later.
Step 3: Mix the Dry Ingredients and Cut in the Butter
In a large bowl, stir together the flour, kosher salt, and baking powder. Add the cold, cubed butter, then use your fingers to incorporate it into the flour mixture until it looks unevenly crumbly. This is what will give your scones that delightful flaky texture.
Step 4: Combine the Wet Ingredients
In a separate bowl, whisk together the buttermilk and two of the eggs. Pour this wet mixture into the bowl of dry ingredients, mixing gently just until everything comes together. Overmixing here will make the scones tough, so keep it light.
Step 5: Add Zucchini, Cheese, and Bacon
Now, fold in the shredded zucchini, cheddar cheese, and chopped bacon just until the ingredients are evenly distributed. At this stage, your dough will be rich, flavorful, and ready to shape.
Step 6: Shape and Cut the Dough
Lightly flour your work surface, then transfer the dough and gently shape it into an 8-inch circle about ¾-inch thick. Using a sharp knife, cut this circle into 8 even wedges, like a pizza. Carefully place the wedges onto the prepared baking sheet.
Step 7: Egg Wash and Bake
Beat the remaining egg with a splash of water or buttermilk to create an egg wash. Brush this over the tops of your scones for a lovely golden sheen once baked. Pop them into the oven and bake for about 20 minutes or until the tops turn pale golden and the edges start to crisp.
Step 8: Cool and Serve
Once baked, remove your scones from the oven and let them cool just slightly on the baking sheet before serving. The aroma alone will have you ready for the first bite!
How to Serve Zucchini Bacon Cheddar Scones Recipe
Garnishes
A sprinkle of freshly chopped chives or a tiny smear of herb butter on top of your warm scones elevates their flavor brilliantly. The added green pop looks inviting and adds a fresh hint that pairs perfectly with the cheddar and bacon.
Side Dishes
Serve the scones alongside a crisp green salad or a bowl of soup to balance out the richness. Tomato soup, in particular, pairs wonderfully with the cheddar and bacon flavors, creating a comforting and complete meal.
Creative Ways to Present
For brunch gatherings, slice the scones open and spread with cream cheese or pesto before topping with smoked salmon or avocado. You can also make mini scone sliders filled with eggs and bacon for a fun twist that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Store any leftover scones in an airtight container at room temperature for up to two days. For best texture, consume them within this time, as scones tend to dry out if left too long at room temp.
Freezing
You can freeze these scones either before baking or after. To freeze before baking, shape and cut them, then wrap tightly and freeze. When ready, bake them straight from the freezer, adding a few extra minutes. For freezing baked scones, wrap them individually in plastic wrap and foil for up to two months.
Reheating
Reheat scones in a preheated 350°F oven for about 5-7 minutes until warm and slightly crisp on the outside. Avoid microwaving as it can make scones chewy rather than flaky and tender.
FAQs
Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash has a similar moisture content and mild flavor, making it a great substitute in this scone recipe without changing the outcome significantly.
What if I don’t have buttermilk?
No worries! You can make a quick buttermilk substitute by adding one tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5 minutes before using it in the recipe.
How do I make these scones dairy-free?
Replace the butter with cold coconut oil or a dairy-free margarine, and use a plant-based milk with a little lemon juice for the buttermilk. The texture might be slightly different but still delicious.
Can these scones be made vegetarian?
Yes! Simply omit the bacon or replace it with a smoky vegetarian bacon alternative. The cheddar and zucchini will still make the scones flavorful and hearty.
Why do I need to squeeze out the zucchini liquid?
Removing excess moisture is crucial to avoid soggy dough. If too much water remains in the zucchini, it will affect the texture and prevent the scones from baking up properly.
Final Thoughts
There is something truly heartwarming about baking these Zucchini Bacon Cheddar Scones Recipe from scratch. Each bite melts with the perfect balance of sharp cheddar, smoky bacon, and fresh zucchini. I hope you enjoy making and sharing this delicious recipe as much as I do. It’s a wonderful way to brighten any meal and delight everyone at your table!
Print
Zucchini Bacon Cheddar Scones Recipe
- Total Time: 30 minutes
- Yield: 8 servings
Description
These Zucchini Bacon Cheddar Scones are savory, tender, and loaded with flavorful ingredients like sharp cheddar cheese, crispy bacon, and fresh zucchini. Perfect for breakfast, brunch, or a hearty snack, these scones combine the richness of butter and buttermilk with the freshness of shredded zucchini, baked to a golden perfection.
Ingredients
Scones
- 2 medium zucchini
- 2 ½ cups all-purpose flour, plus more for rolling out scones
- ½ teaspoon kosher salt
- 2 ¼ teaspoons baking powder
- 6 tablespoons unsalted butter, cold and cubed
- ¾ cup buttermilk
- 3 large eggs, divided
- 6 slices thick-cut bacon, cooked and roughly chopped
- 1 ½ cups shredded sharp cheddar cheese, plus more for topping
Instructions
- Preheat and prepare baking sheet: Preheat the oven to 400°F. Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Shred and drain zucchini: Using a box grater, shred the zucchini. Transfer the shredded zucchini into a paper towel or dish cloth and squeeze out all excess liquid. Measure out 1 ½ lightly packed cups of this zucchini and set aside to avoid soggy dough.
- Mix dry ingredients and cut in butter: In a large bowl, stir together the flour, kosher salt, and baking powder. Add the cold cubed butter, then use your fingers to incorporate the butter into the flour mixture until it resembles an uneven crumbly texture.
- Combine wet ingredients and mix with dry: In a separate bowl, whisk together the buttermilk with 2 of the eggs. Pour this mixture into the bowl with the flour and butter, mixing just until combined to avoid overworking the dough.
- Add zucchini, cheese, and bacon: Gently fold in the shredded zucchini, sharp cheddar cheese, and chopped crispy bacon until evenly distributed throughout the dough.
- Shape the dough: Transfer the dough onto a generously floured surface. Shape it into an 8-inch circle about ¾-inch thick to ensure even baking.
- Cut into wedges: Using a sharp knife, cut the dough circle into 8 even wedges. Carefully transfer the scone wedges onto the prepared baking sheet, spacing them slightly apart.
- Brush with egg wash: Beat the remaining 1 egg with a splash of water or buttermilk, then brush this mixture over the tops of the scones to give them a glossy, golden finish.
- Bake the scones: Place the baking sheet in the oven and bake the scones for about 20 minutes or until they turn pale golden and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the scones from the oven and let them cool slightly. Serve warm for the best flavor and texture.
Notes
- Be sure to squeeze out as much moisture as possible from the zucchini to prevent soggy scones.
- Use cold butter to achieve a flaky texture.
- Do not overmix the dough to keep the scones tender.
- These scones are best enjoyed warm but can be refrigerated and reheated.
- Add a pinch of black pepper or herbs like thyme for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: American
Leave a Reply