Zucchini Cheddar Scones

Loaded with fresh veggies and cheddar cheese flavour, these zucchini cheddar scones are your ideal naughty and nice combo. They’re perfect as breakfast on the go, to serve for brunch, or as a side with your dinner.

Course Side Dish

Cuisine Western

Prep Time 20

Cook Time 25

Total Time 45

Servings scones

Ingredients

3 cups all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon sugar
¼ cup vegan butter
¾ cup full-fat soy milk, plus extra to brush
½ cup vegan cheese (coarsely grated)
1 small zucchini (coarsely grated)

Instructions

Preheat the oven to 200°C (392°F) and line a large baking sheet with parchment paper.
In a large bowl, mix the flour, salt, baking powder, baking soda and sugar.
Cut the butter into small cubes and quickly work it into the flour mixture until it resembles a coarse meal.
Pour in the milk and stir well. Slowly fold in the grated cheddar and zucchini, and lightly knead until combined.
Place the dough onto a clean, floured work surface and shape the dough with your hands into an 8-inch circle. Using a sharp knife, cut the dough into eight wedges (like a pizza), and carefully transfer them onto the prepared pan. Lightly brush the scones with milk.
Bake for 25 minutes, or until the tops are golden brown and a toothpick inserted into the middle comes out clean. Serve right away.

Notes

Vegan butter - to make these scones vegan use vegan butter. Vegetable shortening works just as well, but keep in mind that shortening is not necessarily vegan.
Milk - use full-fat plant-based milk. I find that full-fat soy milk yields the best results. The higher fat content makes a difference in the flavour and texture of these scones.
Vegan cheese, cheddar flavoured if possible - use your favourite brand of vegan cheese.

Nutrition