Savory Zucchini and Gruyère Scones
‘Tis the season for Savory Zucchini and Gruyere Scones. As the weather starts to cool down, I love the idea of savory breads, biscuits and scones. Combining zucchini with Gruyere cheese and mixing them into a scone batter just makes me happy! I know that the final product will be a tender, flavorful scone filled with chewy bits of gruyere cheese. Hard to resist!
It doesn’t take a lot to throw these together. Baking powder, sugar, salt, pepper, thyme and flour get combined in a food processor. Add the chilled butter cubes and pulse until the butter is pea-sized.
Transfer the mixture to a large bowl, pour in the cream and mix with a wooden spoon.
Add the grated zucchini and diced cheese and mix the dough just to distribute. Gently knead the dough until it comes together, remembering that the less you work the dough, the more tender the scones will be.
Turn the dough out onto a floured surface and shape it into a 2-inch thick disk. Punch out scones with a biscuit or cookie cutter and place on a parchment-lined baking sheet.
Brush the tops with heavy cream and sprinkle with flaky sea salt.
Bake the scones until they are golden brown, about 30-40 minutes. Cool them on a wire rack and enjoy with some softened butter or honey or both!
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Savory Zucchini and Gruyère Scones
Makes: 12 scones
Prep Time: 10 minutes
Bake Time: 30-40 minutes
Total Time: 40-50 minutes
Ingredients
- 3 tbsp baking powder
- 3 tbsp sugar
- 1 & 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp fresh thyme leaves
- 3 & 1/4 cups unbleached all-purpose flour, plus more for surface
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes and chilled
- 1 cup heavy cream, plus more for brushing
- 2 medium zucchini, coarsely grated, excess liquid squeezed out with a kitchen towel
- 6 ounces Gruyère, cut into 1/4-inch pieces
- Flaky sea salt for sprinkling
Instructions
Preheat oven to 350˚F. Combine baking powder, sugar, kosher salt, pepper, thyme, and 3 & 1/4 cups flour in the bowl of a food processor. Pulse several times. Add the chilled butter and pulse until the size of small peas. Transfer the mixture to a large bowl. Pour in the cream and mix gently with a wooden spoon to distribute evenly. Add the zucchini and Gruyère and mix into the dough just to distribute. Using your hands, gently knead the mixture until the dough comes together. The less you work the dough, the more tender the scones will be. This dough will be somewhat drier than most scone recipes, but the zucchini will release additional moisture during baking.
Turn the dough out onto a lightly floured surface and pat into a 2-inch thick disk. Place a sheet of plastic wrap on top of the dough and roll out to a 1-inch thick disk. Punch out scones with the biscuit cutter (it helps to brush the inside of the cutter with oil to help release the scones); place on a parchment-lined baking sheet, spacing about 2-inches apart. Brush tops with cream and sprinkle with flaky sea salt (if storing unbaked scones in freezer, wait to finish with the cream and salt until baking).
Bake scones, rotating baking sheet halfway through, until golden brown, 30-40 minutes. Transfer to a wire rack to cool.
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