If there’s one piece of produce synonymous with summer, it’s got to be zucchini. I feel like everyone knows someone that has waaaay too much zucchini in their garden and is trying to pass it off on everyone. (PS, if you’re that person, I’m happy to take it!)

These scones were something I made for myself. I figured vegetables in a not-overly-sweet pastry would be a hard sell, but as soon as these came out of the oven, the kids were BEGGING for them. They requested them for snack twice that day, and were thoroughly bummed when I informed them they weren’t allowed to have them again for dinner.

To be fair, they really are delicious. The buttery, flaky layers here are so on point! There’s just enough sweetness in these to make them perfect, but not overly sweet, and they’re a great way to use up some of that zucchini that I know you have hanging around!

Zucchini Scones
(from Baker by Nature)
Makes 8

2 and 1/2 cups + 1 tablespoon all-purpose flour, divided
1/2 tsp. salt
1 Tbsp. baking powder
1/2 tsp. baking soda
1/4 cup sugar
1 stick (unsalted butter, cold and cut into small pieces
1 large egg, beaten
1/2 cup sour cream (full fat)
2/3 cup zucchini, grated and drained
3/4 cup sharp cheddar cheese, grated, divided

Preheat the oven to 400 degrees. Line a baking pan with parchment.

In a large bowl, whisk together 2 1/2 cups flour, salt, baking powder, baking soda, and sugar. Cut in the butter until it forms a course meal.

In a smaller bowl, combine the egg and sour cream. Pour into the dry ingredients and mix until just combined. Fold in the zucchini and 1/2 cup cheese.

Turn the dough out onto a floured board and work it into a round loaf shape. Using a pizza cutter or sharp knife, cut like a pie into 8 wedges.

Carefully transfer the wedges to the prepared baking sheet. Sprinkle the tops with remaining cheese.

Bake for 20-25 minutes, until golden brown.

These are best served the same day.

Looking for more farm fresh inspiration? Here’s what other bloggers have cooked up for you today as part of #farmersmarketweek!

Wednesday #FarmersMarketWeek Recipes

• Charred Corn, Zucchini, Arugula Pizza by The Baking Fairy
• Cherry Strawberry Frozen Yogurt by Caroline’s Cooking
• Corn Pasta with Bacon and Pecorino Romano by Hezzi-D’s Books and Cooks
• Fresh Blueberry Streusel Topped Crumb Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Green Bean Salad by A Day in the Life on the Farm
• Grilled Peaches with Ice Cream by House of Nash Eats
• Indian Style Vegetable Fried Rice by Palatable Pastime
• Maple Bundt Cake with Cinnamon Maple Glaze by Family Around the Table
• Naan Bread Grilled Veggie Pizza by The Freshman Cook
• Peach, Zucchini and Onion Flatbread by Cookaholic Wife
• Raspberry Spinach Salad with Grilled Chicken by Tip Garden
• Roasted Onion Dip by Karen’s Kitchen Stories
• Savory Tomato Pie by Cooking With Carlee
• Southwest Stuffed Peppers by Jolene’s Recipe Journal
• Strawberry Shortcake Milkshake by The Redhead Baker
• Vegetable Lasagne Stuffed Zucchini Boats by Everyday Eileen
• Veggie Bagel Sandwich by Books n’ Cooks
• Watermelon Mojito Popsicles by A Kitchen Hoor’s Adventures
• Zucchini Scones by Kate’s Recipe Box