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Zucchini Cheddar Cottage Cheese Scones Recipe

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4.3 from 2 reviews

These Zucchini Cheddar Cottage Cheese Scones are a savory and moist treat perfect for breakfast or a snack. Made with fresh zucchini, sharp cheddar, and creamy cottage cheese, these scones have a tender crumb with a flavorful, cheesy kick. Baked until golden brown, they are delightful served warm and make an excellent accompaniment to soups or salads.

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 and Dairy Ingredients

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

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. This will prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and Italian seasoning until combined evenly.
  3. Cut in Butter: Add the very cold salted butter cut into small pieces to the flour mixture. Using a pastry cutter, two forks, or your fingers, work the butter into the flour until you have small crumbles resembling coarse crumbs.
  4. Add Cottage Cheese and Vegetables: Stir the cottage cheese into the crumb mixture with a spatula. Then add the coarsely shredded and squeezed zucchini along with the grated cheddar cheese. Combine the mixture gently with the spatula until it starts to come together into a dough.
  5. Knead Dough: Transfer the dough onto a floured surface. Knead gently a few times to fully incorporate the ingredients and bring the dough together, being careful not to overwork it to keep the scones tender.
  6. Shape and Cut Scones: Roll the dough flat with a rolling pin into an 8-inch wide circle with even thickness. Using a pizza cutter or sharp chef's knife, cut the dough into 8 triangle-shaped scones. Carefully separate the triangles and arrange them on the prepared baking sheet, spacing them apart slightly.
  7. Prepare Egg Wash: In a small bowl, whisk the egg with a little bit of cold water. Brush this egg wash over the top of each scone to give them a shiny, golden crust when baked.
  8. Bake: Place the baking sheet in the preheated oven and bake for 23-25 minutes, or until the scones are puffed and golden brown on top.
  9. Cool and Serve: Remove from the oven and let the scones cool briefly. Serve warm for the best taste and texture.

Notes

  • Make sure to squeeze excess moisture from the shredded zucchini to prevent soggy dough.
  • Use very cold butter to achieve a flaky texture in the scones.
  • Do not over-knead the dough to keep the scones tender.
  • These scones freeze well; reheat in the oven for best results.
  • Feel free to substitute Italian seasoning with your favorite herbs like thyme or rosemary for variation.

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