Zucchini Gruyère Savory Scones
Prep time: 15 Minutes
Bake Time: 35-40 Minutes
Yield: @12 Scones
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)
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!
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 🙂
This recipe is from the Flora Bar in NYC