Cheddar Dill Zucchini Scones

5 from 1 vote

Sharp cheddar, fragrant dill, and lots of fresh zucchini are the perfect trio in these savory cheddar dill zucchini scones.

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 216kcal

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

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!

Storing Instructions

Store scones in an airtight container at room temperature up to 4 days. Scones may also be frozen up to 2 months.