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  • 3 Tablespoons baking powder
  • 3 Tablespoons sugar
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon finely chopped thyme
  • 3 1/4 Cups AP flour, plus more for surface
  • 3/4 Cup (1 1/2 sticks) cold, unsalted butter, diced
  • 1 Cup cold heavy cream, plus more for brushing
  • 2 Medium zucchini, coarsely grated, excess liquid squeezed out
  • 5-6 Ounces Gruyère cheese, diced into small 1/4 inch pieces
  • Flaky sea salt (Maldon is nice)


Servings 12
Preparation time 15mins
Cooking time 55mins


Step 1

Preheat oven to 350 degrees

Whisk baking powder, sugar, salt, pepper, thyme and 3 1/4 cups flour in a large bowl. Add butter, using your fingers to work into the dry ingredients until the butter is about the size of peas. Drizzle the 1 cup of cream into the mixture and use your fingers to distribute it evenly; dough will begin to clump together. Add the zucchini and cheese pieces and gently knead until dough comes together. Try not to overwork it – the less you work the dough, the more tender your scones will be, and we all want tender scones ?

The dough may seem dry, but not to worry, that is where the zucchini magic comes in – releasing a nice amount of liquid during baking.

Turn dough onto lightly floured surface and pat into a 2″ thick disc. Roll out gently to about 1 inch thick with a rolling pin. Using a 3″ biscuit cutter, punch out the scones and place them on a parchment lined cookie sheet about 2″ apart (these guys will spread). Brush tops with the extra heavy cream and sprinkle with a bit of the sea salt.

Bake scones, rotating baking sheet halfway through, until golden brown and thoroughly baked, about 35-40 minutes. Transfer to wire rack, cool and devour!


Hot tip: Let scones rest on the baking sheet for about 20 minutes before baking and they will be taller and more stately when they come out of the oven ?

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