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Sun-Dried Tomato and Zucchini Scones

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  • Author: Mavis Butterfield



2 and 1/2 cups, plus 1 tablespoon flour
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 cup sugar
4 ounces unsalted butter, shredded
1 large egg
1/2 cup sour cream
3/4 cup sun-dried tomatoes, chopped
2/3 cup zucchini, grated and VERY WELL drained
1/2 cup cheddar cheese, grated


Preheat oven to 400 F. Line a baking sheet with a silpat or parchment paper and set aside.

Combine dry ingredients {first 5} in a mixing bowl, reserving the 1 tablespoon of flour for later. Carefully grate frozen butter into flour mixture using the large holes of a box grater. Toss the mixture thoroughly to combine until it resembles a coarse meal {use a pastry cutter or two forks for this, not your warm fingers or they will melt the butter}.

In a separate bowl, whisk sour cream and egg together until smooth. Combine wet and dry ingredients and gently mix. In a separate bowl combine remaining flour, sun-dried tomatoes, grated {and WELL DRAINED} zucchini, and the cheese; gently mix again until large dough clumps form. Work the dough with your hands until a ball forms {be patient here because it might take awhile to form, but trust me it does come together}.

Press ball onto a floured surface, pushing down until a circle about 8 inches is formed {the dough should be about 3/4 – 1 inch thick}. Cut into 8 triangles. Place the triangles onto the prepared baking sheet about 1 inch apart. Bake about 20 minutes or until golden. Serve warm.