Zucchini Smoked Gouda Scones

Zucchini Smoked Gouda Scones


  • 3 ¼ cups all-purpose flour
  • 3 tablespoons baking powder
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 3 tablespoons granulated sugar
  • 1 ½ sticks (12 tablespoons) unsalted cold butter, cut into small cubes
  • 1 cup heavy cream
  • 2 medium zucchini coarsely shredded and squeezed out in a kitchen towel to remove excess liquid
  • 1 cup shredded smoked Gouda
  • Heavy cream for brushing
  • Flaky sea salt


  • Preheat oven to 350 degrees Fahrenheit.
  • Whisk flour, baking powder, salt, pepper and sugar in a large bowl until well blended.
  • Using a pastry blender, cut in the cold butter until pea-sized.
  • Add cream and, using a large spoon, gently blend into dry ingredients until dry clumps form.
  • Add zucchini and smoked Gouda and gently incorporate them into the clumps.
  • With your hands, gather the dough against the bowl to form a dough. Do not overmix. Dough will appear a bit dry and crumbly.
  • Place dough onto a work surface. Using a bench scraper or a large knife, divide the dough in half.
  • Form each half into a 1 inch thick round about 7 inches in diameter. It does not have to be exact.
  • Using a dough cutter or a large knife, cut each dough round into 6 wedges.
  • Place wedges on 1 or 2 parchment lined sheet pans, spacing them at least 2 inches apart.
  • Using a pastry brush, brush each scone with some cream. Sprinkle each with sea salt.
  • Bake scones for 30-40 minutes or until they are golden brown. Serve warm.


Makes approximately 12 large scones