Scones are my most requested baked good. If any of the kids come home for a stay, it’s likely that I will receive a request for a batch of scones for breakfast. Of course, they lean toward my sweet scones, but I also have created a few savory versions, including my cheddar and chive scones.
Savory scones feels less like a breakfast dish to me and more of a dinner bread. Serving a salad as an entree? Skip the baguette, and offer a savory scone. Making a pot of chicken noodle soup? Don’t make cornbread, make a batch of scones!
Making zucchini and parmesan scones
With some menu inspiration done, let’s talk about these zucchini and parmesan scones. As I pondered what recipe to tackle next, I thought about available produce. As this is our first summer living at the farm, our garden is smaller but also thriving. One of this year’s bumper crops is zucchini.
Quite often with zucchini and baking I trend toward sweet. However, I wanted to start my zucchini series in a savory direction. After some recipe testing rounds, I found the correct pairings for my scones: parmesan and oregano. Zucchini has a mild flavor profile, so you want an herb that will accent without overwhelming, which oregano did quite nicely. As zucchini has a good amount of moisture, a hard cheese works better in the dough.
When baking these scones, it is important to check the doneness with a toothpick or tester. Although these scones may feel firm to the touch, the dough may not be fully baked. These scones take a minute or two longer to reach prime doneness.
Zucchini and Parmesan Scones
Equipment
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1 sheet parchment paper
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 teaspoons dried oregano
- 5 tablespoons chilled unsalted butter diced
- 1 cup shredded zucchini
- 3/4 cup shredded parmesan + extra
- 1/2 cup buttermilk*
- 1 large egg yolk
- flaked sea salt
Instructions
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Preheat oven to 375.
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Mix flour, sugar, baking powder, baking soda, salt, and oregano in a large bowl.
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Add butter.
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Combine dry ingredients and butter using a pastry blender, two forks, or your fingers until the butter is reduced to the size of grains of rice.
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Gently squeeze zucchini to remove extra moisture.
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Add zucchini and parmesan to dry ingredients, tossing gently.
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Whisk buttermilk and egg yolk in a 1-cup measuring cup.
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Gradually add liquids to dry ingredients, mixing until dough forms a ball. (You may not need to use all of it.)
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Place dough onto a lightly floured surface, and press into an 8-inch round.
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Cut into 8 wedges.
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Sprinkle with flaked sea salt or extra parmesan.
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Transfer wedges to a parchment-paper lined baking sheet.
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Bake for 15-20 minutes or until the scones are golden brown on the bottom and a tester inserted into the center comes out clean.
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Serve warm.
