97 minutes
Delicious and savory scones made with shredded zucchini and sharp cheddar cheese, perfect for a snack or breakfast.
Zucchini, finely shredded
cups
teaspoons
Blanched Almond Flour
cups
cups
tablespoons
teaspoons
Sharp Cheddar Cheese, shredded
cups
each
Unsalted Butter, melted but not hot
cups
1. Prepare the Zucchini
Place the finely shredded zucchini into a large sieve, sprinkle it with a bit of salt, and let it sit for about an hour. This step is crucial as it removes the excess moisture from the zucchini, ensuring your scones don't end up soggy. You’ll know the zucchini is ready when it feels dry to the touch after being squeezed gently with a tea towel.
2. Preheat the Oven
While the zucchini is draining, preheat your oven to 325°F. Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking.
3. Mix Dry Ingredients
In a large bowl, whisk together the blanched almond flour, coconut flour, baking powder, garlic powder, ½ teaspoon of salt, and two-thirds of the shredded cheddar cheese. This helps to evenly distribute the dry ingredients and the cheese, giving the scones a consistent flavor and texture.
4. Combine Wet Ingredients
Once the zucchini is drained, place it in another large bowl. Add the eggs and the melted butter to the zucchini, making sure the butter is melted but not hot to avoid cooking the eggs. Mix these wet ingredients until well combined.
5. Form the Dough
Gradually add the dry ingredient mixture to the wet ingredients, stirring until a dough forms. The dough should come together and be slightly sticky but manageable.
6. Portion and Shape the Scones
Using a ¼ cup measure, portion out the dough and form it into balls. Place each ball on the prepared baking sheet and gently press it down to about 1 inch thick.
7. Add Extra Cheese
Sprinkle the remaining shredded cheddar cheese on top of each scone for an extra cheesy finish.
8. Bake the Scones
Bake the scones in the preheated oven for 20 to 22 minutes, or until they are golden brown on the edges and firm to the touch. Once baked, let them cool on the baking sheet for at least 10 minutes before serving to allow them to set properly.
9. Store Leftovers
Store any leftovers in the refrigerator for up to a week. You can rewarm them using a microwave or toaster oven for a quick, delicious snack. Enjoy!
Keep your butter and any other fats cold. Freeze and grate butter for even distribution. Use cold liquids as well.
Grate the zucchini and squeeze out as much liquid as possible with a clean kitchen towel or paper towels to prevent soggy scones.
Mix the dough just until the ingredients come together to prevent overworking and ensure tender scones.
Use high-quality, sharp cheddar cheese for better flavor. Grate it yourself to avoid anti-caking agents.
Chill the shaped dough in the fridge for at least 15 minutes before baking for a flakier texture.
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