This spring, my father and I planted an absolutely awesome garden and it’s currently bursting with peppers, tomatoes, arugula, herbs and, of course… zucchini! He shared zucchini with us last weekend and I’ve been trying to put them to good use. I wanted to make some type of baked good, and while I’ve made countless variations of zucchini bread, I was in the mood for something different. Cheesy zucchini and sun-dried tomato scones? Yes, please! Scones are awesome in large part because they are so simple to mix together… whisk together dry ingredients, stir in the add-ins, then stir in the liquid until everything is moistened and you’re done! You can either pat the dough out and cut out the individual scones, or just scoop the dough with a measuring cup. The combination of zucchini and sun-dried tomatoes is awesome and the addition of Italian cheeses and basil really gives these scones a fantastic flavor and texture.
INGREDIENTS ¾ cup shredded zucchini 1¼ teaspoons salt, divided 2½ cups all-purpose flour 1 tablespoon baking powder ½ cup unsalted butter, cut into cubes and chilled 2 ounces provolone cheese, shredded (½ cup) 1 ounce mozzarella cheese, shredded (¼ cup) ¼ cup shredded Parmesan cheese 2 tablespoons minced sun-dried tomatoes, drained and patted dry 2 tablespoons minced fresh basil
1 cup milk
Preheat oven to 425°F. Line a baking sheet with parchment paper. Place the zucchini in a strainer over a bowl or the sink and sprinkle with ¼ teaspoon of the salt. Toss to combine and let stand for 10 minutes. Rinse and drain the zucchini, then squeeze any excess liquid from the zucchini.
In a large bowl, whisk together the flour, baking powder and remaining 1 teaspoon of salt. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse sand, with no pieces of butter larger than the size of a pea remaining. Stir in the zucchini, cheeses, sun-dried tomatoes and basil. Add the milk and stir until the mixture is evenly moistened and there are no traces of dry ingredients left in the bowl.
Drop ⅓-cup portions onto the prepared baking sheet. Bake until golden brown, about 25 minutes. Serve cheesy zucchini and sun-dried tomato scones warm or at room temperature. The scones can be stored in an airtight container at room temperature for up to 4 days; they can also be individually wrapped in plastic wrap, placed in a freezer ziploc bag and frozen for up to 2 months.
[Total rates: 1 Average rate: 5]
- Eggplant balls
- Green beans with almond pesto