Zucchini Cheddar Scones Recipes

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

Ingredients

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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