Cheddar Zucchini Scones

Just when I thought there couldn't be a zucchini recipe out there I haven't tried I found these savory scones at Ciao Chow Linda. I had been looking for a quick bread accompaniment for soups and hearty fall salads and this is one I'll go to often. The addition of walnuts adds so much flavor and texture to these scones, but you can leave them out if you aren't a nut fan. Linda's blog is one of my favorites. I've tried many of her recipes and have never been disappointed and hope you will stop by today to say hello.



















Cheddar Zucchini Scones

• 1 shallot, minced
• 2 tablespoons olive oil
• 2-1/2 cups flour
• 3-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup chopped fresh herbs (I used parsley, chives and thyme)
• 1 stick cold butter
• 1/4 cup buttermilk
• 1-1/2 cups shredded zucchini
• 1 cup grated cheddar cheese
• 1/2 cup chopped walnuts (optional)

Saute the shallots in olive oil till soft, then set aside. Place the flour, baking powder, salt and herbs in a large bowl. Cut the butter into small pieces and add to the flour, mixing just until small clumps of butter appear. Don't overmix. Add the rest of the ingredients - eggs, buttermilk, zucchini, cheese and walnuts. Mix just until everything is blended. No overmixing allowed.

Turn out onto a floured board and pat into a circle about 10 inches across. Brush with beaten egg and score into eight wedges.

Bake in a preheated 400 degree oven for about 30 minutes.

I made a steak salad for dinner last night and these scones were perfect with it. Lots of rave reviews. Hope you will give it a try.

It's Foodie Friday again so click on over to Designs by Gollum to see this week's participants. Thanks, Michael, for being such a wonderful host every week.