Delicious Zucchini Bacon Cheddar Scones Recipe

With my all-time favorite recipe for Zucchini Bacon Cheddar Scones, a sweet snack turns spicy.


– 2 medium zucchini – 2 1/2 cups all-purpose flour, plus more for rolling out scone – 1/2 teaspoon kosher salt – 2 1/4 teaspoons baking powder – 6 Tablespoons unsalted butter, cold and cubed – 3/4 cup buttermilk – 3 large eggs, divided – 6 slices thick-cut bacon, cooked and roughly chopped – 1 1/2 cups shredded sharp cheddar cheese, plus more for topping


Heat the oven to 400°F. Parchment a baking sheet. Shred zucchini with a box grater, then squeeze out all the moisture in a paper towel or dish cloth. Measure and save 1 ½ cups of lightly packed zucchini.

Step 1

Mix flour, salt, and baking powder in a large bowl. Stir the cubed butter into the flour mixture with your fingertips until it is unevenly crumbly. 

Step 2

In a separate medium bowl, whisk the buttermilk and 2 eggs. Add the mixture to the flour bowl and mix just until mixed. 

Step 3

Mix shredded zucchini, cheddar cheese, and diced bacon until mixed. Form an 8-inch, 3/4-inch-thick circle of dough on a generously floured surface.

Step 4

Cut the circle into 8 even wedges with a sharp knife and place the scones on the baking pan. Brush the tops of the scones with the remaining egg and water or buttermilk. 

Step 5

Bake the scones for 20 minutes until pale golden.  Remove scones from oven and serve. 

Step 6


– Calories: 462kcal,  – Carbohydrates: 34g,  – Protein: 16g,  – Fat: 29g,  – Saturated Fat: 14g,  – Cholesterol: 126mg,  – Sodium: 510mg,  – Potassium: 411mg,  – Fiber: 2g,  – Sugar: 3g,  – Vitamin A: 710IU,  – Vitamin C: 8.7mg,  – Calcium: 254mg,  – Iron: 2.6mg

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