Zucchini GruyÈre Savory Scones Recipes

ZUCCHINI GRUYÈRE SAVORY SCONES RECIPE

Steps:

• Preheat oven to 350 degrees Whisk baking powder, sugar, salt, pepper, thyme and 3 1/4 cups flour in a large bowl. Add butter, using your fingers to work into the dry ingredients until the butter is about the size of peas. Drizzle the 1 cup of cream into the mixture and use your fingers to distribute it evenly; dough will begin to clump together. Add the zucchini and cheese pieces and gently knead until dough comes together. Try not to overwork it - the less you work the dough, the more tender your scones will be, and we all want tender scones ? The dough may seem dry, but not to worry, that is where the zucchini magic comes in - releasing a nice amount of liquid during baking. Turn dough onto lightly floured surface and pat into a 2″ thick disc. Roll out gently to about 1 inch thick with a rolling pin. Using a 3″ biscuit cutter, punch out the scones and place them on a parchment lined cookie sheet about 2″ apart (these guys will spread). Brush tops with the extra heavy cream and sprinkle with a bit of the sea salt. Bake scones, rotating baking sheet halfway through, until golden brown and thoroughly baked, about 35-40 minutes. Transfer to wire rack, cool and devour! NOTES Hot tip: Let scones rest on the baking sheet for about 20 minutes before baking and they will be taller and more stately when they come out of the oven ?

GRUYèRE AND BLACK PEPPER SCONES

Steps:

• Set a rack in the center of the oven and heat the oven to 400 degrees. Line a baking sheet with parchment paper.
• In a large bowl, add the flour, sugar, baking powder, black pepper and salt, and stir to combine. Add the butter to the bowl and toss to coat the cubes in the flour.
• Use your fingers to smash each cube of butter into a flat sheet, tossing to coat in flour and break up the butter a bit as you go. You will have some flat pea-size pieces of butter, and some will be worked into the flour completely. Add the cheese, walnuts and chives, and toss to combine.
• Make a well in the center of the butter and flour mixture, and add the buttermilk. Very gently stir until just combined and shaggy, but don't overmix. If the mixture seems very dry, add another tablespoon or two of buttermilk. If the mixture seems very wet, add a tablespoon or two of flour.
• Turn the dough out onto a lightly floured surface and pat into a 1/2-inch-thick rectangle. Fold the rectangle in half, then shape it into an 8-inch circle. Cut the dough into 8 equal triangular wedges, and carefully transfer them to the baking sheet; they will be fragile. Brush the tops of the scones with the dregs of buttermilk left in the measuring cup (add a little more if necessary), then sprinkle the scones with flaky salt and more pepper.
• Bake the scones until golden brown, 19 to 23 minutes. These are best the day they are made, but will last a day or two on the counter in an airtight container. Alternatively, let them cool completely, then transfer to an airtight container and freeze for up to a month. In either instance, warm before serving.