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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