These easy to make zucchini feta scones have no butter in them, making them a little healthier and super easy to make! No rubbing in method needed.
It's summer and the garden is still full of produce. Last week I made these scones for my Nana (who is a big scone fan) with the zucchini in the garden. If you too have zucchini in the garden (or in the fridge!), then you may like to give these a go.
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3 Reasons Why I Love These Zucchini Feta Scones:
- They are SO easy to prepare and you can easily substitute ingredients for what you have on hand (e.g. zucchini for grated carrot, feta for cheddar cheese, etc.).
- They have NO butter, making them a little healthier
- They make great snacks and great additions to kids lunch boxes
No butter?!
These scones are different to ordinary scones which usually contain butter but in a good way!
- They're cheaper to make
- They're faster to make (no rubbing in method required meaning no food processor, or getting your hands messy)
- They stay softer and more tender for longer, with less risk of drying out
- They’re more forgiving for beginner bakers (less technique needed for success).
Ingredients
Zucchini: this will need to be grated
Flour: plain or all purpose is fine - could also substitute with gluten free
Baking Powder: for that airy lift!
Sugar: Bear with me! It may sounds strange in savoury scones but sugar helps bring out all the other flavours. Salt + sugar always works.
Salt: This also helps with flavour
Cheese: You'll want a strong tasting cheese like Tasty, Vintage or Cheddar
Feta: your favourite one will work best
Spring onion: or regular white onion, finely diced
Buttermilk: Learn how to easily make your own in minutes or use store bought
How to Make Zucchini Feta Scones
Step-by-step method
- Preheat oven to 200°C (390°F) and line a baking tray with baking paper
- Grate zucchini and squeeze out excess moisture using paper towel
- In a large bowl, mix zucchini, flour, baking powder, sugar, salt, cheeses, and spring onion
- Add buttermilk gradually and mix until a soft dough forms
- Turn onto a lightly floured surface and shape into a 2cm-thick dough
- Cut into rounds (or squares/triangles if preferred)
- Place onto tray and brush tops with extra buttermilk
- Bake for 18–20 minutes or until golden
Tip #1
If the dough feels too sticky, lightly dust with flour—but avoid adding too much or the scones can become dense.
Success Tips for the Best Zucchini Feta Scones
- Don't skip out the buttermilk!
Buttermilk is used in these scones to create lift, tanginess and flavour. Just like any other scone dough, make sure it is as cold as possible. The cold water particles will evaporate in the oven to help create lift and produce an amazingly light and fluffy texture. Remember you can just use this instead of having to go buy buttermilk if you don’t have it on hand. - Squeeze the Zucchini well to remove excess water
Zucchinis have a lot of water which we don’t want in the dough. To removed excess water, place grated zucchini in a paper towel (or t-towel) and squeeze the water out as much as you can. - For tall scones, use a tall and heavy baking tray and heat the tray in the oven before placing on the tray. Also, scones like to stay close to each other, so make them cozy on the tray, this creates a flufflier, airier scone.
- If using a cookie cutter to cut rounds, dip the cutter in flour first to make it easier to cut and to prevent misshaping.
Would you just look at that light and fluffy texture?! The nuggets of feta are just delightful when you bite into one of these scones.
Variations:
- Don't have zucchini?! No worries, use what you have e.g. grated carrot, pumpkin, parsnip, sweet potato
- Don't have feta? Omit the feta or replace with brie, camembert, goat cheese or ricotta
- Gluten Free? Replace the flour with your favourite gluten free flour blend
Storage
These scones are best on the day they are made. But if you need to store them, place them in an airtight container for up to 2-3 days. Warm in microwave or oven for a 10-20 seconds.
Freeze: These scones freeze really well. Pop them into a freezer safe bag or container and freeze for up to 3 months. Bring them to room temperature then reheat before eating.
Tip #3
If using a cookie cutter to cut rounds, dip the cutter in flour first to make it easier to cut and to prevent misshaping.
Related
Looking for other recipes like this? Try these:
Zucchini Feta Scones
Ingredients
- 160 g (about 1 medium sized) zucchini, grated
- 300 g (about 2 + ½ cups) plain flour
- 2 + 1½ teaspoons baking powder
- 1 teaspoon sugar
- ½ teaspoon salt
- 90 g (¾ cup) strong tasting cheese, grated e.g. Tasty
- 90 g (½ cup) feta, diced
- 1 small spring onion finely diced
- 250 mls (1 cup) buttermilk, cold*
Instructions
- Preheat the oven to 200C (390F) and line a heavy and tall baking tray* with baking paper. Grate the zucchini, wrap in paper towel and squeeze out excess moisture.
- In a large bowl, combine zucchini, flour, baking powder, sugar, salt, cheeses and spring onion. Slowly add the buttermilk and mix with a fork until the dough comes together. Turn out onto a lightly floured surface and pat or roll into a 2cm-thick piece.
- Using a 5.5cm-round pastry cutter dipped in flour, cut out rounds from dough (alternatively, cut dough into squares or triangles with a knife). Bush each scone with extra buttermilk. Roll remaining dough and continue cutting until all dough is used. Bake in the oven for 18-20 minutes or until golden.