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Zucchini Cheddar Cottage Cheese Scones Recipe

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4 from 7 reviews

  • Author: Molly
  • Total Time: 45 minutes
  • Yield: 8 scones
  • Diet: Low Fat

Description

These flaky Zucchini Cheddar Cottage Cheese Scones are packed with sharp cheddar cheese, fresh zucchini, and protein-rich cottage cheese. Perfectly flaky with a tender crumb, they’re a delicious savory treat to enjoy with your morning coffee or afternoon tea.

Ingredients

Dry Ingredients

  • 2 1/4 cups all-purpose flour, measured correctly, plus more for dusting
  • 2 teaspoons baking powder
  • 2 teaspoons Italian seasoning

Wet Ingredients

  • 1/4 cup salted butter, very cold (60 grams)
  • 1 cup cottage cheese (1% fat)
  • 1 cup zucchini, coarsely shredded and squeezed
  • 3/4 cup cheddar cheese, grated
  • 1 egg
  • 1 tablespoon cold water (for egg wash)

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Set aside for later use.
  2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, and Italian seasoning. Whisk them together until evenly blended to ensure a uniform distribution of the leavening agent and seasoning.
  3. Cut in the Butter: Add the very cold salted butter, cut into small pieces, to the flour mixture. Using a pastry cutter, two forks, or your hands, work the butter into the flour until the mixture resembles small crumbles. This step is key for creating the flaky texture of the scones.
  4. Add Cottage Cheese: Stir in the cottage cheese with a spatula, integrating it evenly without overworking the dough to maintain a tender crumb.
  5. Incorporate Zucchini and Cheese: Add the coarsely shredded and squeezed zucchini along with the grated cheddar cheese. Fold everything into the dough gently using the spatula.
  6. Knead the Dough: Transfer the dough onto a floured surface and knead it gently a few times to combine all ingredients thoroughly. Be careful not to over-knead to keep the scones flaky.
  7. Shape and Cut: Roll the dough into a circle about 8 inches wide, ensuring the top is flat and edges are even. Using a pizza cutter or a sharp chef’s knife, cut the dough into 8 triangles. Separate the triangles carefully.
  8. Arrange on Baking Sheet: Transfer the triangles onto the prepared baking sheet, spacing them apart to allow for even baking.
  9. Apply Egg Wash: In a small bowl, whisk together the egg and a tablespoon of cold water. Brush this egg wash over the tops of each scone to promote browning and a glossy finish.
  10. Bake: Bake in the preheated oven for 23 to 25 minutes, or until the scones are golden brown on top.
  11. Cool and Serve: Remove from the oven and allow them to cool slightly. Enjoy these savory scones warm for the best flavor and texture.

Notes

  • Be sure to squeeze excess moisture from the shredded zucchini to prevent soggy scones.
  • Use cold butter and work it quickly to keep the dough flaky.
  • You can substitute Italian seasoning with dried herbs such as thyme, oregano, or basil according to preference.
  • Serve these scones warm for the best taste, or reheat gently before serving.
  • Store leftovers wrapped in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Snack, Brunch
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeglimpse.com/zucchini-cheddar-cottage-cheese-scones-recipe/