Its zucchini season, and I don’t know about you but the garden is overflowing them!
I’ve been cooking them, baking with them, and juicing them.
Just kidding on that last one, but I have been using them as much as possible to make sure they don’t go to waste. I wanted to make something creative with them, like a savory baked good type recipe. I saw that I had some sundried tomatoes in the pantry, and it clicked! What about a cheesy zucchini & sundried tomato scone? So, I went to work and brought this idea to life. They did not disappoint. Between the crispy cheesy and the tart flavor from the sun dried tomato, mmm these are perfect. To prove my point, my husband loooooved them, and he’s not about that veggie life.
These are simple to make, but do require 3 bowls, and a cookie sheet. BUT well worth it because your family will devour these. I got 10-11 scones out of this, but you can cut them up to be as big or small as you prefer (after they bake). The reason you can do this, is because you only mark the lines with this recipe, so you are baking it “whole”. Then after it bakes you can cut into the sections you prefer.
2 1/2 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
1/4 cup butter cut into small chunks
1 cup of zucchini shredded & drained (measure after you drain)
1/3 cup sundried tomatoes
1/2 cups asiago cheese or sharp cheddar
1/2 cup milk
Preheat oven to 375 degrees. Spray a cookie sheet with cooking spray, then set aside.
In a large bowl add the flour, baking powder, and salt. Whisk until combined.
In a medium bowl, gently combine the zucchini, sundried tomatoes, and cheese.
In a small bowl mix the milk and the egg until combined. Do not over mix.
Next add the chunks of butter into the flour mixture. Using your hands, combine the butter with the flour mixture, until little clumps form.
Next add the zucchini mixture to the flour mixture. Stir gently until combined.
Now add the milk/egg mixture to the flour mixture. Fold the mixture until combined. Then transfer to the cookie sheet and form a 10-12 inch circle.
Spray the top with cooking spray, then cook for 27-30 minutes. Let cool for 5 minutes.