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.

Here’s what you’ll love about these scones:

• Super easy to whip up
• Only 9 ingredients
• Crusty on the outside with a soft middle
• Guaranteed to turn out well for you, even if this is your first time making scones

Ingredients You’ll Need to Make Zucchini Cheddar Scones

Flour - all-purpose works fine. If you’re using measuring cups, make sure to use the “spoon and level” method (spoon the flour into the cup and level it off with the back of a knife). 

Salt - helps to really bring out the flavours. Add more or less depending on your preferences.

Baking powder and baking soda - the combination of these two leavening agents ensures the scones turn out soft and fluffy.

Sugar - adding a bit of sugar to the batter nicely balances out the zucchini flavour.

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.

Zucchini - grate the zucchini and squeeze out any excess liquid.

How To Make Zucchini and Cheddar Scones

Step One

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.

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Step Two

Slowly fold in the grated cheddar and zucchini, and lightly knead until combined.

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Step Three

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.

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Step Four

Bake for 25 minutes, or until the tops are golden brown and a toothpick inserted into the middle comes out clean. Serve right away.

Making these zucchini cheddar scones is as simple as it gets, but there are still a few things you can do to make them taste even more amazing.

Make sure to drain the zucchini - zucchini is loaded with moisture, so you need to make sure to really drain it properly before adding it to the batter. I simply used a paper towel to really soak up all the extra moisture, but you can do it with a clean tea towel or a cheesecloth as well. Just spread the grated zucchini in an even layer on the towel, and then cover it with another thick layer of paper towels. Press down well, making sure to soak up as much liquid as possible.

Use a sharp knife - once you shape the dough into a circle, you need to cut it into eight equal wedges to get that classic scone shape. When you do this, make sure to use the sharpest knife you have at hand to get those nicely formed triangles, without the dough falling apart.

Serving Your Zucchini Cheddar Scones

Zucchini Cheddar Scones are best served right away, while they’re still warm and buttery on the inside, and flaky on the outside. If you want to save them for later, you can freeze them in an airtight container for up to 2 months. When you’re ready to take them back out, pop them in the microwave and heat in short intervals until they are just warm enough.

These scones are perfect for breakfast or brunch, as well as a dinner side. They also make a great addition to a summer picnic basket.

Tips and Tricks for the Best Zucchini Scones

• For this recipe you’re going to want to grate the zucchini (coarsely) then drain the heck out of it. I’m serious! Zucchini is loaded with moisture, so you’ll want to squeeze as much of that moisture out before adding it to the scone batter. If you skip this step your scones will be sad and soggy and I don’t want that to happen to you! To efficiently drain your zucchini simply place it in a fine-mesh strainer and let it sit for about 10 minutes, then press as much moisture out as you can by hand; you can also wrap the shredded zucchini in a piece of cheesecloth (or a clean hand towel) and squeeze the moisture out. Both ways work just fine, so it’s really just a matter of what tools you have on hand.
• Make sure your butter or shortening is extremely cold before beginning. This ensures the scones turn out tender and flaky.
• If you find your dough is warm and/or sticky, pop it back into the fridge or freezer for a few minutes and let it chill, then get back to work.

More Vegan Zucchini Recipes

• Vegan Zucchini Muffins
• One Bowl Vegan Zucchini Bread
• Vegan Spaghetti Carbonara with Zucchini