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