Zucchini Cheddar Scones Recipes

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ZUCCHINI CHEDDAR SCONES



Zucchini Cheddar Scones image

An adaptation of other scone recipes to make room for zucchini and cheese. I like this recipe for using leftover buttermilk. I use a processor and grate the cheese first for easy clean-up.

Provided by NW Vegetarian

Categories     Scones

Time 55m

Yield 6-8 scones

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1/3 cup wheat germ
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
3 tablespoons chilled butter
1/3 cup buttermilk
1 egg
3/4-1 cup grated zucchini
1/2 cup grated cheddar cheese

Steps:

  • Preheat oven to 400 deg.
  • Mix together the dry ingredients and rub in the butter with your fingertips until the mixture resembles coarse meal.
  • Stir in the cheese, zucchini, buttermilk, and egg. Mix until the dough comes together and knead a little to form a ball.
  • Place ball on a greased baking sheet and flatten to roughly an 8-inch round. Cut into 6 or 8 wedges and pull apart slightly.
  • Bake 20-25 minutes or until the scones are lightly browned and firm to the touch. Or, until a tester comes out clean.

Nutrition Facts : Calories 246.7, Fat 10.8, SaturatedFat 6.1, Cholesterol 56.7, Sodium 355.9, Carbohydrate 28.9, Fiber 1.9, Sugar 1.2, Protein 8.8

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