This zucchini cheddar scone has been my go-to savory treat for lazy weekend breakfasts and bustling brunches alike. I first developed this version during a late summer weekend when my garden zucchini were too plentiful to ignore. I wanted something that felt like a biscuit and a pastry at once — with the tender crumb of a scone, the savory bite of sharp cheddar, and the gentle moisture from grated zucchini. The result is a golden, flaky wedge with a thin, crisp top and a soft, slightly tender interior that keeps well for a day or two.

I discovered early on that the key to success is managing moisture: grate the zucchini, then press it firmly to remove excess water so the dough doesn’t become soggy. The cheese, a bold sharp cheddar, gives a bright, tangy contrast that lifts the mild zucchini. Family and guests have called these irresistible — they disappear at gatherings and make a comforting pairing with coffee, soup, or a bowl of chili. These scones feel like a weekend indulgence but come together from pantry staples and one fresh vegetable in under an hour.

Ingredients

• All-purpose flour: 2 1/2 cups plus 1 tablespoon. Use a reliable brand like King Arthur or Gold Medal for consistent results; spoon and level for accuracy. The extra tablespoon is used to coat the zucchini so your dough stays the right texture.
• Salt: 1/2 teaspoon. Use fine sea salt or table salt; salt balances the richness of butter and cheese and highlights the zucchini's subtle flavor.
• Baking powder & baking soda: 1 tablespoon baking powder and 1/2 teaspoon baking soda. The powder gives lift and the soda helps with browning and tenderness when combined with the sour cream.
• Granulated sugar: 1/4 cup. A small amount of sugar enhances browning and rounds the savory flavors without making the scones sweet.
• Unsalted butter (VERY cold): 1 stick (4 ounces), cut into tiny pieces. Cold butter creates layers; for best results, chill the cubes in the freezer for 10 minutes before cutting into the flour.
• Large egg: 1, beaten. Provides structure and color to the dough.
• Full-fat sour cream: 1/2 cup. Adds tang and tenderizes the crumb; avoid low-fat or fat-free versions for best texture.
• Zucchini: 2/3 cup grated and drained. Choose medium-sized zucchini; grate on the large holes of a box grater, then squeeze in a clean towel to remove moisture.
• Sharp cheddar cheese: 3/4 cup grated, divided. Use a bold, aged cheddar for brightness — Cabot or Tillamook work wonderfully. Reserve a few tablespoons for sprinkling on top.

Instructions

Preheat and prepare: Preheat your oven to 400°F. Line a large baking sheet with parchment paper or a non-stick mat. Having a hot oven ensures a rapid oven spring and a golden top. Combine dry ingredients: In a large bowl mix together 2 1/2 cups of the flour, 1/2 teaspoon salt, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/4 cup sugar. Whisk briefly to distribute leavening evenly. Cut in the butter: Cut the VERY cold butter into small cubes and quickly work it into the flour mixture with your fingers until you have a coarse meal with pea-sized bits of butter remaining. These pockets of butter melt in the oven and form flaky layers. Mix wet ingredients and form dough: Whisk the beaten egg and sour cream together in a small bowl, then add to the flour-butter mixture. Stir gently until a shaggy dough begins to form — avoid overmixing. In a separate small bowl toss the remaining 1 tablespoon flour with the grated zucchini and 1/2 cup of the cheddar; coating prevents excess moisture pockets. Fold the zucchini-cheese mixture into the dough until just combined. Shape and cut: Turn the dough onto a lightly floured surface and work it until it holds together, about 20 to 30 seconds of gentle kneading. Pat into an 8-inch circle about 1 inch thick. Using a sharp knife, cut into 8 wedges, transferring them carefully to the prepared baking sheet so they retain their shape. Top and bake: Sprinkle each wedge with the remaining grated cheddar. Bake in the center of the preheated oven for 22 to 24 minutes, until the tops are golden and a skewer inserted into the center comes out clean. Rotate the pan halfway through baking for even color. Cool and serve: Let scones cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm for the best texture and flavor.

Storage Tips

Store leftover scones in an airtight container at room temperature for up to two days. For longer keeping, cool completely and freeze in a single layer on a sheet tray, then transfer to a freezer bag for up to three months. To reheat from frozen, unwrap and warm in a 325°F oven for 12–15 minutes, or until heated through. Avoid microwaving directly from frozen as it can make the crumb gummy; a brief oven warm-up helps restore the crisp exterior.

Ingredient Substitutions

If you don’t have sour cream, use full-fat Greek yogurt at a 1:1 ratio for similar tang and tenderness. For dairy-free versions, try a firm vegan butter and unsweetened plant-based yogurt — expect a slightly different texture and less browning. Swap sharp cheddar for Gruyère or aged white cheddar for a nuttier profile; if using a very moist cheese (like fresh mozzarella), reduce the zucchini slightly to compensate.

Serving Suggestions

Serve warm with a pat of butter, a smear of herbed goat cheese, or alongside a bowl of roast tomato soup. For brunch, pair with scrambled eggs, lemony arugula salad, or smoked salmon and dill crème fraîche. Garnish with chopped chives or a sprinkle of flaky sea salt for a beautiful finish. These wedges also make a fine portable snack when wrapped in parchment for picnics.

Cultural Background

Savory scones have their roots in British baking traditions where scones are often served at tea time. Over time, American bakers adapted the form with savory mix-ins and cheeses to create what we now enjoy as breakfast and brunch staples. Adding vegetables like zucchini is a modern twist that mirrors wartime and post-war economies where cooks added grated vegetables to extend doughs — now it’s a celebrated way to add moisture and nutrition while maintaining a tender crumb.

Seasonal Adaptations

In summer, highlight garden produce by adding herbs like basil, dill, or chives alongside zucchini. For autumn, replace zucchini with grated roasted butternut squash and swap cheddar for smoked cheddar or aged gouda. Holiday versions can include minced rosemary and a dusting of coarse salt, or folded in cooked bacon and scallions for a richer brunch item.

Meal Prep Tips

To meal-prep, make the dough and shape into the circle, then wrap tightly and refrigerate for up to 24 hours; cut and bake fresh when ready. Alternatively, bake a large batch, cool, and freeze individual scones. Label with date and reheat in the oven from frozen. For easy mornings, portion the dough into wedges and freeze unbaked on a tray; bake directly from frozen at 400°F for 26–30 minutes, adding a few minutes to the baking time.

These zucchini cheddar scones are a simple, dependable recipe that transforms an abundant summer vegetable into a baked delight. They reward minimal effort with maximum flavor and bring people together around a warm plate. Give them a try, tweak the cheese or herbs to make them yours, and enjoy the cozy, flaky results.