Bacon, Cheddar, + Zucchini Scones Recipe
Are you swimming in zucchini from your summer garden haul? These biscuity creations would be great for breakfast, a side dish at dinner, or a scrumptious snack. Anything with bacon and cheese is bound to be good, but add some scone ingredients and grated zucchini and you’ve got a home run. Plus, it is a great way to eat zucchini and pretend that you are being healthy!
Ingredients:
1 cup grated zucchini
3 T. fresh chives, chopped finely
1 1/2 cups grated cheddar cheese
8 slices bacon, cooked and crumbled
1 stick cold butter, cubed
2 1/2 cups flour
1 T. baking powder
1 tsp. salt
1 cup of milk
Pinch of cayenne pepper
Preheat oven to 425° and spray 2 cookie sheets with nonstick cooking spray. In a bowl, add the flour, salt, baking powder, and cayenne, and whisk together. Add in the cubed butter. Cut the butter into the dry ingredients with a pastry cutter or two knives until the mixture looks like coarse crumbs and butter is well-incorporated. Using a mixer, combine the butter and flour mixture with the bacon, cheese, chives, and zucchini until just combined.
Do not over-mix. With the mixer on, slowly drizzle in the milk. Drop the mixture by spoonfuls onto the greased cookie sheets, in circles about 2 1/2 inches wide. Leave space between each scone. Bake for 20-25 minutes, or until bottoms of the scones are golden brown.
Gobble up the scones at any hour, for any occasion!
What are your favorite zucchini recipes? Let me know in the comments below!
Keep Connected,
Caroline
Check out some of my other veggie recipes here:
Roasted Brussels Sprouts Salad
The Best Sweet Italian Dressing
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- 1 cup grated zucchini
- 3 T. fresh chives, chopped finely
- 1½ cups grated cheddar cheese
- 8 slices bacon, cooked and crumbled
- 1 stick cold butter, cubed
- 2½ cups flour
- 1 T. baking powder
- 1 tsp. salt
- 1 cup of milk
- Pinch of cayenne pepper
- Preheat oven to 425° and spray 2 cookie sheets with nonstick cooking spray.
- In a bowl, add the flour, salt, baking powder, and cayenne, and whisk together.
- Add in the cubed butter. Cut the butter into the dry ingredients with a pastry cutter or two knives until the mixture looks like coarse crumbs and butter is well-incorporated.
- Using a mixer, combine the butter and flour mixture with the bacon, cheese, chives, and zucchini until just combined.
- With the mixer on, slowly drizzle in the milk.
- Drop the mixture by spoonfuls onto the greased cookie sheets, in circles about 2½ inches wide. Leave space between each scone.
- Bake for 20-25 minutes, or until bottoms of the scones are golden brown.