Zucchini Cheddar Scones go perfect with your fall soups, perfect for any meal.
Ingredients
- 1 small zucchini, grated
- 2 Cups all-purpose flour
- 1 tsp. salt
- 1 Tbsp. baking soda
- 1 tsp. sugar
- 1 Cup old cheddar cheese
- ¼ Cup finely chopped chives
- 1 Cup buttermilk*
Method
Preheat oven to 400ºF.
Grate zucchini into a large bowl. Add flour, salt, baking soda, sugar, cheddar, and chives, stir to combine. Using a fork, stir in buttermilk until a soft dough forms (will be sticky).
Turn out onto a floured surface and pat into 2 cm thick piece. Cut into 9 pieces and place on a parchment lined cookie sheet. Bake in preheated oven for 18-20 min until lightly browned.
*Buttermilk substitution: Add 1 Tbsp. vinegar or lemon juice into a 1 Cup measure, fill with milk and stir. Let sit 2-5 minutes until it sours. Use in place of buttermilk.
