We are knee-deep in strawberry season here and, honestly, it’s one of my favorite food seasons! We’ve already been picking twice, and I’ve put up a batch of jam and a batch of pie filling. We’ve been eating strawberries every day – and I’ve been trying some new strawberry goodies.
These strawberry scones are an adaption of my favorite savory scone recipe. They’re not too sweet, and absolutely perfect with a cup of tea. And, they’re my kick off recipe for this year’s #BrunchWeek!
I often lament how busy holidays are. And not even just the big ones — these “B list” holidays are often the worst. (Sorry, St. Patrick’s Day.) But really, if it’s not a school or work holiday, it often seems impossible to squeeze in some celebrating.
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!
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!
