This zucchini cheddar scone recipe is one of those kitchen discoveries that quietly became a staple. I first made these on a bright late summer morning when the garden was overflowing with zucchinis and I wanted something savory to serve with coffee and a late breakfast. The combination of moist grated zucchini, tangy full-fat sour cream, and sharp cheddar creates scones that are tender inside with a golden, slightly crisp exterior. They are the sort of baked good that feeds a crowd without fuss yet still feels homemade and comforting.

I love how adaptable these come together: the dough is forgiving, and the technique is straightforward, so even if you have never worked with scone dough before you will have success. The grated zucchini keeps the crumb moist without making the dough heavy, while the cheddar adds pockets of richness and savory depth. Family and friends always comment on how they taste homemade but elevated, and these scones have become my go-to for weekend brunches and quick after-school snacks.

Ingredients

• All-purpose flour: 2 and 1/2 cups plus 1 tablespoon. Use a reliable brand like King Arthur or Gold Medal for consistent results. The extra tablespoon is tossed with the zucchini to prevent excess moisture from loosening the dough.
• Salt: 1/2 teaspoon. Use fine sea salt or kosher salt; it balances the cheese and lifts flavor throughout the crumb.
• Baking powder: 1 tablespoon. Provides the light rise that creates a tender, flaky interior.
• Baking soda: 1/2 teaspoon. Helps with lift and browning when combined with the acidic sour cream.
• Granulated sugar: 1/4 cup. A small amount improves crust color and helps balance the savory notes.
• Unsalted butter: 1 stick (4 ounces), VERY cold and cut into tiny pieces. Cold butter creates the signature scone texture by producing small pockets of steam during baking.
• Large egg: 1, beaten. Adds structure and richness to the dough.
• Full-fat sour cream: 1/2 cup. The acid reacts with baking soda for lift and contributes a tender, moist crumb.
• Zucchini: 2/3 cup grated and thoroughly drained. Use medium-sized zucchini; remove excess moisture by squeezing in a towel or pressing with a spoon to avoid a soggy dough.
• Sharp cheddar cheese: 3/4 cup grated, divided. A real sharp cheddar gives the best savory bite. I prefer Cabot or a mature cheddar from the deli counter; grate it fresh for the best melt and texture.

Instructions

Preheat and prepare: Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper or a non-stick baking mat. Chilling the baking sheet briefly helps maintain the dough temperature as you transfer the wedges, but it is optional. Having the oven at full temperature ensures a quick rise and a golden crust. Mix dry ingredients: In a large mixing bowl combine 2 and 1/2 cups of the all-purpose flour, 1/2 teaspoon salt, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/4 cup granulated sugar. Whisk to distribute the leaveners evenly so the scones rise uniformly. Cut in the butter: Cut 1 stick of VERY cold unsalted butter into small cubes and quickly work it into the flour mixture using your fingertips or a pastry cutter until it resembles coarse meal with some pea-sized pieces. The visible bits of cold butter will create flaky layers as the scones bake. Combine wet ingredients: In a small bowl whisk together the beaten egg and 1/2 cup full-fat sour cream. Pour this into the flour and butter mixture and fold gently with a spatula until a shaggy dough begins to form. Overmixing will make the scones tough, so fold until just combined. Prepare zucchini and cheese: In a separate small bowl toss the remaining 1 tablespoon flour with the grated and drained zucchini and 1/2 cup of the grated cheddar. Coating the zucchini helps keep stray moisture from loosening the dough. Fold this mixture into the dough until evenly distributed, then turn the dough onto a floured work surface. Shape and cut: With floured hands, work the dough just enough to bring it together into an 8-inch circle. Expect to knead briefly; the dough is shaggy but should hold together. Cut into 8 wedges and carefully transfer them to the prepared baking sheet, spacing them slightly apart. Sprinkle the tops with the remaining grated cheddar. Bake: Bake for 22 to 24 minutes or until the scones are cooked through and the tops are golden brown. A toothpick inserted into the center should come out clean or with a few moist crumbs. Let the scones cool 5 minutes on the baking sheet before transferring to a rack.

Storage Tips

Keep leftover scones in an airtight container at room temperature for up to 48 hours; reheat briefly in a 300 degrees F oven for 6 to 8 minutes to refresh the crust. For longer storage refrigerate for up to five days, wrapped tightly to prevent drying. To freeze, cool fully, wrap each scone in plastic or parchment, then place in a freezer bag for up to three months. Reheat from frozen at 350 degrees F for 12 to 15 minutes or until warmed through. Avoid microwaving for long stretches to prevent a gummy texture.

Ingredient Substitutions

If you need a dairy-free option swap the butter for a firm plant-based spread and use a vegan sour cream substitute; texture will be slightly different and browning may change. For a lighter option replace half the flour with whole wheat pastry flour for nuttier flavor. If you prefer milder cheese, use medium cheddar or a blend of cheddar and Monterey Jack. For a gluten-free version use a 1-to-1 gluten-free flour blend formulated for baking and add an extra tablespoon if the dough feels too wet.

Serving Suggestions

Serve warm with softened butter or a smear of cream cheese. For brunch pair with scrambled eggs, roasted tomatoes, and a green salad. At afternoon tea, offer the scones with honey butter or a dollop of herbed compound butter. They also work well as a savory sandwich base for thinly sliced ham or smoked salmon. Garnish with a sprinkle of flaky sea salt or chopped chives for a professional finish.

Cultural Background

Scones are rooted in British baking traditions as quick breads served with tea. Savory variations like these were developed to pair with hearty breakfasts and regional cheeses. Adding vegetables such as zucchini modernizes the classic formula and reflects contemporary tastes that favor incorporating produce into baked goods. This recipe blends traditional technique with American flavors like sharp cheddar and sour cream, creating a cross-heritage comfort food that feels familiar across tables.

Seasonal Adaptations

In summer emphasize fresh zucchini and add a tablespoon of chopped fresh basil for brightness. In autumn try grated roasted butternut squash and sage with aged cheddar for a cozy profile. For winter holiday gatherings include a small pinch of nutmeg and swap in smoked gouda for a festive, deeper flavor. Adjust moisture by varying the amount of drained vegetable and monitor bake time if adding wetter ingredients.

Meal Prep Tips

For streamlined mornings prepare the dry mix and grate the zucchini ahead, storing each separately in the fridge 24 hours in advance. You can assemble the dough, shape into the circle, wrap tightly, and refrigerate overnight; cut and bake in the morning, adding a few extra minutes to the bake time if chilled. For larger batches freeze unbaked wedges on a tray, then bag them so you can bake a few whenever you want fresh scones.

These scones have become a small ritual in my home — easy to make, endlessly adaptable, and consistently satisfying. I hope they find a place on your table as well, whether for quiet mornings or bustling gatherings.