Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Zucchini Bacon Cheddar Scones Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 4 reviews

  • Author: Eliza
  • 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 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

  1. 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.
  2. 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 1/2 lightly packed cups of this zucchini and set aside to avoid soggy dough.
  3. 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.
  4. 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.
  5. Add zucchini, cheese, and bacon: Gently fold in the shredded zucchini, sharp cheddar cheese, and chopped crispy bacon until evenly distributed throughout the dough.
  6. Shape the dough: Transfer the dough onto a generously floured surface. Shape it into an 8-inch circle about 3/4-inch thick to ensure even baking.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://recipekind.com/zucchini-bacon-cheddar-scones-recipe/