Ingredients:• 2 cups (240g) all-purpose flour
• 2 teaspoons (10g) baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder (optional)
• 1/4 cup (60g) cold unsalted butter, cubed
• 1 cup (100g) shredded zucchini (squeeze excess moisture)
• 1 cup (100g) shredded sharp cheddar cheese
• 1/4 cup (25g) grated Parmesan cheese
• 2/3 cup (160ml) cold milk
• 1 egg (for brushing, optional)
Instructions:1. Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
2. In a large bowl, whisk together flour, baking powder, salt, and garlic powder.
3. Cut in cold butter using a fork or your fingers until the mixture resembles coarse crumbs.
4. Fold in shredded zucchini, cheddar, and Parmesan until evenly distributed.
5. Add the milk and gently mix just until dough comes together. Do not overmix.
6. Turn out onto a lightly floured surface. Shape into a disk about 1 inch thick. Cut into 8 wedges.
7. Place scones on the prepared tray. Brush tops with beaten egg for shine if desired.
8. Bake 18–20 minutes or until golden and cooked through.
Serve warm and watch them disappear! These are a hit at summer brunches or as a snack with cold lemonade or iced tea.
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