ZUCCHINI GRUYÈRE SAVORY SCONES

ZUCCHINI GRUYÈRE SAVORY SCONES
ZUCCHINI GRUYÈRE SAVORY SCONES

PREP TIME

15

minutes

TOTAL TIME

55

minutes

SERVINGS

12

servings

PREP TIME

15

minutes

TOTAL TIME

55

minutes

SERVINGS

12

servings

Ingredients

  • 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)

Directions

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! NOTES 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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