Sharp cheddar, fragrant dill, and lots of fresh zucchini are the perfect trio in these savory cheddar dill zucchini scones.
Look, everyone loves a good loaf of zucchini bread this time of year with all that wonderful garden zucchini, but sometimes only a savory breakfast pastry will do!
And that’s exactly where these zucchini cheddar scones come in. Flaky, cheesy, savory perfection that you can’t help but grab two of!
Correction: at least two of because these little puppies are ADDICTIVE to say the least.
Scones are one of those baking items that take a little more TLC to bake, but I walk you through each and every step with helpful tips that lead to a perfect scone. You’re about to nail these!
Although, tbh, perfection doesn’t even come close to describing these flaky little pieces of heaven.
These Savory Scones feature…
- A buttery, flaky texture
- Gooey cheddar cheese, herby fresh dill, and tender shredded zucchini
- Ready in minutes with only a handful of ingredients
Making the Scones
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Zucchini
- All-purpose flour
- Baking powder
- Kosher salt
- Granulated sugar
- Unsalted butter
- Cheddar cheese
- Dill
- 2% milk
- Egg
How to Prep Zucchini
You will need about 1 small zucchini for this recipe. Trim the ends and shred the zucchini on the large holes of a box grater.
Now place the shredded zucchini in the center of a kitchen towel, gather up the towel tightly, and squeeze the liquid out of the zucchini. It’s ready for baking now!
Tips for Perfect Scones
- Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Use cold butter – scones rely on cold fat to build the flaky layers while they bake so it’s important that your butter is as cold as possible. I recommend grating your butter on a box grater and throwing it in the freezer for 30 minutes.
- Do not overwork the dough – over stirring and kneading of the dough will cause gluten to form resulting in a tough scone. If you find your dough is a little too dry and crumbly during this step, add a few extra splashes of milk.
- Build layers into scones – pat the dough out into a 1-in thick circle, cut into 4 pieces, stack the 4 pieces on top of each other, flatten them back down to 1 inch, and cut out scones. This is a quick little trick for getting tall scones with lots of layers!
- Chill scones before baking – again, you want everything as COLD as possible prior to baking. Stick the scones in the freezer for about 15 minutes to chill prior to baking.
Recipe Variations
Try these ideas for a different twist on these scones.
- Use a different cheese – try crumbled feta, grated Parmesan, asiago, or mozzarella in place of the cheddar.
- Try a different herb – try minced fresh basil, parsley, or chives in place of the dill.
- Add bacon – fold 1/2 cup crispy bacon bits into the dough.
Storing and Freezing Scones
Cool the scones completely and store in an airtight container on the countertop up to 4 days. For best results, I recommend reheating scones in microwave 15-30 seconds for serving.
To freeze scones, allow to cool completely, wrap well, and freeze up to 2 months. Thaw scones on countertop and reheat before serving. You can also reheat them individually from frozen for a quick breakfast.
The shredded zucchini, cheddar, and dill really is a king combo in these flaky scones! Trust me, one of these is NEVER enough.
Welcome to your new breakfast addiction.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More scone recipes to bake up next!
Cheddar Dill Zucchini Scones
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Ingredients
- 1 cup shredded zucchini
- 2 cups all-purpose flour (spooned and leveled)
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 2 teaspoons granulated sugar
- 1/2 cup unsalted cold butter, grated using the large holes on a box grater and frozen
- 1 cup shredded cheddar cheese
- 1/4 cup minced fresh dill
- 1/2 cup 2% or skim milk
- 1 large egg, lightly beaten
Instructions
- Preheat oven to 400F. Line a baking sheet with parchment paper. Set aside.
- Place shredded zucchini in the center of a kitchen towel. Tightly squeeze to drain water out of zucchini. Set aside.
- In a large bowl, combine flour, baking powder, salt, and sugar. Cut in butter and work into flour with fingers until pea-sized clumps form. Stir in cheddar, dill, and zucchini.
- Drizzle in milk and egg and fold mixture until a shaggy dough forms. Turn dough out onto a floured surface and knead several times until dough just comes together.
- Pat dough into a 1-inch thick circle. Cut dough circle into 4 pieces using a benchscraper or knife and stack the pieces on top of one another. Use your hands to flatten dough back down to 1 inch and pat into a circle. Cut dough circle into 8 wedges and place wedges 1 inch apart on prepared baking sheet. Chill scones in freezer 15 minutes to chill fats.
- Bake scones at 400F 15-20 minutes until golden brown. Let cool 10 minutes on pan then serve warm. Enjoy!
Darlene says
I would love to try these but am wondering about the final instructions. You flatten the dough into a circle and cut into wedges. Then it says to stack the wedges on top of one another and press down to 1” and flatten into a circle. It dosen’t say to cut in to wedges again but it does say to put wedges on a pan and place in fridge to rechill the butter. I assume the flatten to 1” into a circle the second time shouldn’t be there. They sound delicious.
Sarah says
Hi Darlene – I’m so sorry about that typo, it’s been updated. The correct instructions are to press the dough down back down into a second circle then cut into 8 wedges for final shaping.
Darlene says
Thank you so much for the quick reply. It’s just unusual to ‘play’ with the dough that much. I must get some zucchini so I can try them. They sound absolutely delicious. Have a great day.
Sarah says
This extra shaping step helps form the flaky layers! A little extra work but well worth it in the end. 🙂 I hope you enjoy these scones, Darlene!
Darlene says
These scones were sooooo delicious. You are correct, you might as well grab two because you’ll just go back for another. I did forget to sprinkle some dill on top but these were so good. So moist and full of flavour. I even used dried dill. I can’t wait to make another batch.
Sarah says
Love to hear that, Darlene! Enjoy. 🙂