Zucchini Smoked Gouda Scones
Ingredients
- 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
Instructions
- 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.
Notes
Makes approximately 12 large scones