- 2½ c. + 1 Tbsp. all-purpose flour, divided
- 1 Tbsp. baking powder
- ½ tsp. baking soda
- 1/4c. granulated sugar
- 1 stick (4 oz.) unsalted butter, VERY cold and cut into tiny pieces
- 1 large egg, beaten
- ½ c. (full-fat) sour cream
- 2/3c. zucchini, grated and drained
- 3/4c. sharp cheddar cheese, grated, divided
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or a non-stick baking mat; set aside. In a large bowl mix together 2½ c. flour, baking powder, baking soda and sugar.
- Quickly work the butter into the mixture (using your fingers) until it resembles a coarse meal.
- In a small bowl, whisk together egg and sour cream, then add to flour and butter mixture. In a small bowl combine 1 Tbsp. flour, grated zucchini and ½ c. cheese; toss to coat, then add to scone mixture; gently fold them into the dough with a spatula until combined.
- Pour dough onto clean, floured work surface and shape (you will have to work/knead it quite a bit to get it together) into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer to prepared sheet. Sprinkle top of each scone with remaining cheese.
- Bake for 22-24 minutes, or until cooked through and the tops are golden brown.
- Serve warm (or as a sandwich as pictured).
Recipe from bakerbynature.com
Recipe courtesy of Julie Orth, a Grant County Farm Bureau member and WFBF Leadership Institute graduate. You can follow her journey on Instagram (@pray.farm.bake.2018 as she challenges herself to not repeat a recipe during 2018. We featured this recipe in the June/July 2018 issue of Wisconsin Farm Bureau Federation’s Rural Route.