Saturday, August 29, 2009

Zucchini Cheese Scones

August 2009 422

I think the zucchini plant in my garden has stopped taking fertility pills and is calling it quits. Either that or the normally fecund plant decided enough is enough. How many offspring can one plant be expected to pop out before it shrivels up? I’m sure it came to the conclusion that 10 or so babies was enough. With one of the last of the crop, I thought I’d try to create something I hadn’t seen or tasted before.  Behold the scone – the zucchini cheese scone. My first attempt was less than successful – more like zucchini-laden lead weights. This concoction however, was perfect, especially when eaten warm from the oven. Great with a salad or just a glass of wine.

Just because this is the last of my garden zucchini, don’t get the crazy idea that I won’t be posting any more zucchini recipes. Au contraire.  There are still plenty out there in the markets waiting to be bought. And just wait until you get a load of all the butternut squash recipes coming your way before too long. They’ve been spurting out ALL OVER the place – even in my yew bushes. Another case of unruly vegetables gone wild.

For a printable recipe, click here:

Zucchini-Cheese Scones 

1 shallot, minced

2 T. olive oil

2 1/2 cups flour

3 1/2 t. baking powder

1/2 t. salt

1/4 chopped herbs (I used fresh oregano, chives and parsley)

1 stick cold butter

2 eggs, lightly beaten

1/4 cup buttermilk (if you don’t have it, just squeeze a little lemon juice into some milk and let it sit 15 minutes)

1 1/2 cups shredded zucchini

1 cup cheese (Use something assertive. I used a mix of cheddar and gorgonzola since that’s what I had, but parmesan would work too.)

Saute the shallot in the olive oil and set aside. Place the flour, baking power, salt, and herbs in a mixer bowl. Cut the butter into small pieces and add to the  flour, mixing just until small clumps of butter appear. The little bits of butter in the dough will give it a more tender crumb when baked, so don’t overmix.  Add the rest of the ingredients – the eggs, buttermilk, zucchini, and cheese. Mix just until everything is blended – don’t overwork it.

Turn out onto a floured board and pat into a circle about 10 to 12 inches across. Brush with beaten egg (I had only egg white and that worked just fine.) and score into eight parts.

Bake in a preheated 400 degree oven for about 30 minutes. Best eaten while still warm.

August 2009 449


  1. Linda,
    This wins for the most creative way to use zucchini this summer.
    I wish I had a warm scone for breakfast this a.m. on this rainy day.

  2. When I saw this in my reader I said out loud to myself..."what>??? that's soo cool!" It really is! Very unique, I never would have thought to put zucchini in scones! It looks incredible!

  3. Wow! These look delicious. I love sweet scones but have never made savory ones. Can't wait to try these!

  4. I think i groaned out loud when I saw this! amazing! I've only tried a scone once and wasn't impressed but how can one go wrong with zucchini and cheese?!! I can so picture this as the perfect side to a nice dinner salad! YUM

  5. I'm so glad to have found your blog and added u to my roots are entirely from Emilia-Romagna, Italy. This recipe for zuk scones is awesome. I'm going over to your fried blossoms recipe after I comment to see how you make yours....I too make these little lovelies and looking at your photos makes me feel like I'm at home!

  6. You're right, zucchini's gone wild!
    I love your creative mind Linda, savory scones, I want some right now at midnight!

  7. Last saturday a friend gave me one zucchini....the dimensions are the same of a giant squash! Now I know what to do with one half of it! Thanks.

  8. Those zucchini and cheese scones look so good! Great idea!

  9. Zucchini scones - I never would have thought of this but I love it!

  10. Cathy from Wives with Knives suggested I check out your blog. She was right...there is a lot to love here.

  11. I found your blog after being referred to Cathy's at Wives with Knives. I love it and plan to follow your blog.

  12. A good story

    GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”

    Voila: This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.

    From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of Ten years later with the words of Pierre Androuet hammering on my brain:

    “Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”

    I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.

    I believe cheese and wine lovers should be told about this publication.


  13. This recipe looks great! I plan to make it for my in-laws this weekend.