Savory Zucchini & Feta Scones
These Savory Zucchini & Feta Scones are tender, flaky, and bursting with fresh herbs and tangy feta for the perfect versatile snack or brunch treat.
Servings: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup unsalted butter cold and cubed
- 1 cup grated zucchini excess moisture squeezed out
- 1 cup crumbled feta cheese
- 1/4 cup chopped fresh dill or parsley
- 1 large egg
- 1/2 cup milk
Instructions
Prepare the Zucchini
- Start by grating the zucchini finely. To avoid soggy scones, place the grated zucchini in a clean kitchen towel or paper towels and squeeze out as much moisture as possible.
Mix Dry Ingredients
- In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper. Whisk these together to ensure even distribution.
Cut in the Butter
- Add the cold, cubed unsalted butter to the dry mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
Add Zucchini, Feta, and Herbs
- Gently fold in the grated zucchini, crumbled feta cheese, and chopped fresh dill or parsley. Stir just until combined, being careful not to overmix.
Combine Wet Ingredients
- In a separate small bowl, whisk together the large egg and milk until well blended.
Form the Dough
- Pour the wet ingredients into the dry mixture. Using a wooden spoon or your hands, mix gently until a soft dough forms. If the dough feels too sticky, add a tablespoon of flour at a time until manageable.
Shape and Cut the Scones
- Turn the dough out onto a lightly floured surface. Pat it into a 7-inch round disk about 1 inch thick. Using a sharp knife or bench scraper, cut the disk into 8 equal wedges.
Bake
- Place the wedges on a parchment-lined baking sheet, spacing about 2 inches apart. Brush tops lightly with milk for extra golden finish. Bake in a preheated oven at 400°F (200°C) for 18-22 minutes, or until golden brown and a toothpick inserted comes out clean.
Cool and Serve
- Allow scones to cool on baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.
Equipment
- Large Mixing Bowl
- Pastry Cutter
- Baking Sheet
- Parchment Paper
- Grater
- Wooden Spoon
- Knife
Notes
- Drain zucchini thoroughly: Removing excess moisture is key for flaky scones.
- Keep butter cold: Cold butter creates steam pockets for tender texture.
- Do not overmix: Mix just until ingredients come together to avoid tough scones.