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Try SavoraZucchini & Sweet Corn Savory Scones
These savory scones are bursting with the fresh flavors of summer! Sweet corn and zucchini combine for a delightful twist on a classic treat. Grating and squeezing the zucchini is key to keeping these scones light and flaky.
Ingredients
- All-purpose flour2 1/2 cups
- Baking powder1 tablespoon
- Baking soda1/2 teaspoon
- Salt1/2 teaspoon
- Cold unsalted butter8 tablespoons
- Zucchini1 medium
- Sweet corn kernels1 cup
- Buttermilk3/4 cup
- egg1 Large
- Cheddar cheese1/2 cup
- Black pepper1/4 teaspoon
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Learn MoreMethod
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or cheesecloth. This is important!
Add the grated zucchini, sweet corn kernels, cheddar cheese, and black pepper to the flour mixture. Stir to combine.
In a separate bowl, whisk together the buttermilk and egg.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
Use a sharp knife or biscuit cutter to cut the dough into 8 wedges or circles.
Place the scones onto the prepared baking sheet.
Bake for 18-20 minutes, or until golden brown.
Let cool slightly before serving. Enjoy!
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