Ingredients:
- 2 1/2 cups and 1 tbsp. flour, divided
- 1/2 tsp. salt
- 1 tbsp. baking powder
- 1/2 tsp. baking soda
- 1/4 cup granulated sugar
- 1 stick butter, frozen and grated
- 1 large egg, beaten
- 1/2 cup sour cream
- 2/3 cup zucchini, grated and drained well
- 3/4 cup sharp cheddar cheese, grated, divided
Directions:
- 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. Grate the butter into small pieces and then quickly work it into the mixture.
- In a small bowl, whisk together the egg and sour cream; add to the flour and butter mixture.
- In a small bowl, combine the remaining tablespoon of flour, grated zucchini, and a 1/2 cup of the cheese; toss to coat and then add to the scone mixture; gently fold them into dough with a spatula until combined.
- Pour the dough out onto a clean, floured work surface and shape the dough into an 8-inch circle. Cut the dough into eight wedges and carefully transfer them to the prepared sheet. Sprinkle the top of each scone with a little of the remaining cheese.
- Bake for 22 to 24 minutes, or until cooked through and the tops are golden brown.
