Zucchini Cheddar Scones

When I don’t know what to make for dinner – or don’t feel like cooking dinner at all – I often opt to make breakfast instead. Pull a few scones from the freezer, fry a couple of eggs, add few slices of avocado and viola – a meal is born! Anyone else a fan of the almighty breakfast for dinner scenario? It’s a BBN favorite.

Last week I reached into the freezer to grab a few ham and cheese scones (have you tried them yet?) and –  much to my hungry/hangry horror – realized they were ALL gone. Worst moment of my week! ← Kidding. I’m a “make lemonade out of lemons” kind of girl, so after a little digging in the fridge and some creative head scratching, these Zucchini Cheddar Scones were created.

Ingredients

• 2 and 1/2 cups + 1 tablespoon all-purpose flour, divided
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup granulated sugar
• 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
• 1 large egg, beaten
• 1/2 cup (full-fat) sour cream
• 2/3 cup zucchini, grated and drained (see post or note below for further clarification)
• 3/4 cup sharp cheddar cheese, grated, divided

Instructions

1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper or a non-stick baking mat; set aside. In a large bowl mix together 2 1/2 cups of the flour, salt, baking powder, baking soda, and sugar.
2. Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until it resembles a coarse meal.
3. ..................................

For Full Instructions Please See : bakerbynature.com

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