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 Ingredients & Mix-ins
- 1/4 cup salted butter (very cold, 60 grams), cut into small pieces
- 1 cup cottage cheese (1% fat)
- 1 cup zucchini (coarsely shredded and squeezed)
- 3/4 cup cheddar cheese (grated)
- 1 egg
- A few tablespoons cold water (for egg wash)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and for easy cleanup. Set aside while you prepare the dough.
- Mix Dry Ingredients and Incorporate Butter: In a large bowl, whisk together the flour, baking powder, and Italian seasoning until evenly blended. Add the very cold butter pieces and use a pastry cutter, two forks, or your hands to work the butter into the flour mixture until small crumbles form, creating a crumbly texture.
- Add Cottage Cheese, Zucchini, and Cheese: Stir in the cottage cheese gently using a spatula, then add the squeezed shredded zucchini and grated cheddar cheese. Carefully incorporate these into the dough mixture with the spatula, distributing them evenly without overmixing.
- Knead Dough on Floured Surface: Transfer the dough onto a floured surface and knead it gently a few times just to bring it together, being careful not to overwork it to keep the scones tender.
- Shape and Cut the Dough: Roll the dough with a rolling pin into a circle approximately 8 inches wide, ensuring it is flat and the edges are even. Using a pizza cutter or chef’s knife, cut the circle into 8 equal triangles. Carefully separate the triangles and place them on the prepared baking sheet, spacing them out.
- Prepare Egg Wash and Brush Scones: In a small bowl, whisk the egg with a bit of cold water to create an egg wash. Brush this mixture over the top of each scone to give them a beautiful golden brown finish when baked.
- Bake the Scones: Place the baking sheet in the preheated oven and bake for 23 to 25 minutes or until the scones are puffed and golden brown on top.
- Cool and Serve: Remove from the oven and let the scones cool slightly before enjoying them warm for the best flavor and texture.
Notes
- Be sure to squeeze the shredded zucchini well to remove excess moisture to prevent soggy scones.
- Use very cold butter to ensure a flaky texture.
- Handle the dough gently and avoid over-kneading to keep the scones tender.
- These scones are best enjoyed fresh but can be reheated in the oven for a few minutes to restore crispness.
- You can substitute Italian seasoning with your favorite dried herbs such as thyme or rosemary for different flavor variations.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
