Zucchini Cheddar Scones Recipe

Name: Zucchini Cheddar Scones with Honey and Thyme
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 3 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 3/4 teaspoon salt; 5 tablespoons unsalted butter; 1 cup shredded zucchini (drained and squeeze); 1 cup shredded cheddar cheese; 2/3 cups buttermilk (homemade is fine); 1 tablespoon honey; 2 teaspoon fresh thyme leaves (roughly chopped); 1 large egg (for an egg wash)

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Savory and cheesy, these zucchini cheddar scones with honey and thyme are soft on the inside with a golden, crisp edge. Fresh zucchini keeps them moist, sharp cheddar adds bold flavor, and a touch of honey and thyme ties everything together. Perfect any time of day.

Scones trace back to Scotland (I’m Scottish!), where they were first baked in the early 1500s, traditionally using oats and cooked on a griddle.

Over time, they became a staple across the UK, especially for tea. Today, scones are made in countless variations, both sweet and savory.

This version uses the classic combo of zucchini and cheddar for a scone with a soft tender crumb and savory flavor.

Ingredients

See the recipe card for exact amounts.

flour: The base of the scones. I use all-purpose flour.
baking powder: Helps the scones rise and stay light.
baking soda: Works with the acidity of the buttermilk to give the scones extra lift.
salt: Balances flavors and enhances the sharpness of the cheese.
unsalted butter: Cold and grated into the flour, this is what creates the flaky layers as it melts during baking.
zucchini: Adds moisture and a mild flavor, keeping the scones soft and tender.
cheddar cheese: Sharp, savory flavor that pairs well with zucchini.
buttermilk: Provides tanginess and reacts with baking soda to give a better rise.
honey: Adds a subtle sweetness to balance the savory flavors.
thyme leaves: Fresh, aromatic, adds depth and a slightly earthy flavor.
egg: Brushed on top to give the scones a shiny, golden finish.

Substitutions

flour: Whole wheat flour can likely replace half of the all-purpose for a heartier texture, but the scones will be more dense. I haven’t tested this but I wouldn’t sub more than half of the flour if you are trying it.
butter: Salted butter can be used if that’s what you have, just reduce the added salt slightly.
cheddar cheese: Use another firm cheese like Monterey Jack or pepper jack for a different flavor profile.
buttermilk: Make homemade buttermilk by mixing milk with vinegar or lemon juice. This is what I do. I never keep buttermilk on hand.
honey: Maple syrup can be swapped in for a different flavor. The sweetness is pretty subtle.
thyme: Try rosemary or chives instead, like in my cheddar and chive scones.

Instructions

Prep Tips

Preheat the oven to 400°F (200°C)
Line a baking sheet with parchment paper or a silicone mat.

Making these scones is super simple, and the key is working quickly with cold butter and not overmixing the dough.

Shredded zucchini in a sieve over a bowl.

Grate the zucchini into a strainer set over a bowl. Squeeze out as much liquid as possible and separate the pieces so they aren’t clumped together.

In a large bowl, stir together the flour, baking powder, baking soda, salt, and thyme.

Butter and flour combined in a large bowl.

Grate cold butter into the flour mixture and toss until coated.

Butter, zucchini, cheese, and flour combined in a large bowl.

Mix in the cheese and zucchini.

Butter, zucchini, cheese, and flour combined in a large bowl with milk.

Add the buttermilk and honey, stirring until just combined. Do not overmix.

Transfer the dough to a lightly floured surface and press into an 8-inch circle, about 1 inch thick. The photo above is before the dough has been shaped. It’s shaggy. This is what you want. Don’t mix it until it’s smooth, or your scones may be tough, not soft.

6 triangles of scone dough on a counter.

Cut into 6 wedges and place on the prepared baking sheet.

Unbaked scone showing the texture of zucchini.

You can see the texture of the zucchini shreds in the photo above.

Whisk the egg with a splash of water and brush the tops and sides of the scones.

Bake for about 20 minutes, or until golden brown and cooked through.

Tips for Making Zucchini Cheddar Scones

Excess moisture can make the dough gummy. Squeezing the zucchini until dry helps ensure light, tender scones.
Grating and mixing cold butter quickly into the flour helps create flaky layers. Warm butter will blend in and make the dough heavy.
Stir only until the ingredients come together. Overworking the dough makes the scones tough instead of tender.
Press the dough into a flat circle about 1 inch thick for even baking and consistent texture.
Leaving room on the baking sheet helps the scones bake evenly and develop golden edges.
The scones should be golden on top and firm to the touch. If they’re still soft in the center, give them a few more minutes.
I always weigh my flour, and I wrote an article on how to measure flour correctly for baking and why it makes a difference. I go by the standard of 120 grams = 1 cup of all-purpose flour.