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Stacked cheese scones.
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Zucchini Cheddar Scones with Honey and Thyme

Tender zucchini and sharp cheddar combine with honey and thyme in these homemade scones for a moist, flavorful treat.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: Canadian
Servings: 6
Calories: 422kcal
Author: Jacqueline Piper

Equipment

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 5 tablespoons unsalted butter
  • 1 cup shredded zucchini drained and squeeze
  • 1 cup shredded cheddar cheese
  • ⅔ cups buttermilk homemade is fine
  • 1 tablespoon honey
  • 2 teaspoon fresh thyme leaves roughly chopped
  • 1 large egg for an egg wash
US Customary - Metric

Instructions

  • Preheat the oven to 400°F (200°C).
  • Line a baking sheet with a silicone baking mat or parchment paper.
  • Prep the zucchini: Shred the zucchini into a metal strainer set over a bowl to catch the liquid. Squeeze the zucchini well, getting rid of as much moisture as possible. Pull the zucchini apart so it’s not in big clumps.
  • In a large mixing bowl, mix together the flour, baking powder, baking soda, salt, and fresh thyme.
  • Grate the butter on top of the dry mix. Coat the butter in the flour and mix well. This doesn’t have to be really small.
  • Add the cheese and toss to coat. Add the zucchini and toss to coat. If the zucchini is in kind of big clumps, it’ll clump up in the flour. Just pull it apart so you don’t have super large chunks.
  • Add the buttermilk. Mix just to combine and then transfer to a lightly floured counter.
  • Press the dough into an 8-inch circle. When I spread my hand out, from my thumb to my pinky finger is about 8 inches. This is how I measure. The dough should be about an inch high.
  • Cut the dough like a pizza or pie into 6 wedges. I use a bench scraper.
  • Place the wedges, spaced apart, on the prepared baking sheet.
  • Whisk the egg with a splash of water and use a pastry brush to brush the tops and sides of the scones. This helps the scones brown nicely. I don’t recommend skipping it.
  • Bake for about 20 minutes, or until done.

Notes

If making buttermilk, add two teaspoons of vinegar to a measuring cup and fill with milk to the 2/3 line.
Read more about why I always weigh my flour for baking. My standard measurement is 120 grams = 1 cup.

Nutrition

Calories: 422kcal | Carbohydrates: 55g | Protein: 12g | Fat: 17g | Fiber: 2g | Sugar: 4g | Calcium: 200mg | Iron: 3mg