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“An adaptation of other scone recipes to make room for zucchini and cheese. I like this recipe for using leftover buttermilk. I use a processor and grate the cheese first for easy clean-up.”
READY IN:
55mins
YIELD:
6-8 scones
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 deg.
  2. Mix together the dry ingredients and rub in the butter with your fingertips until the mixture resembles coarse meal.
  3. Stir in the cheese, zucchini, buttermilk, and egg. Mix until the dough comes together and knead a little to form a ball.
  4. Place ball on a greased baking sheet and flatten to roughly an 8-inch round. Cut into 6 or 8 wedges and pull apart slightly.
  5. Bake 20-25 minutes or until the scones are lightly browned and firm to the touch. Or, until a tester comes out clean.

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