A nice change from your usual zucchini bread, you can use any type of summer squash for these.
2 and 1/2 cups + 1 tablespoon all-purpose flour, divided 1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 cup granulated sugar
1 stick (4 ounces) unsalted butter, VERY cold, grated on the large side of a box grater
1 large egg, beaten
1/2 cup (full-fat) sour cream (or Greek yogurt!)
2/3 cup zucchini, grated and drained of moisture
3/4 cup sharp cheddar cheese, grated, divided
Preheat oven to 400°(F). Line a large baking sheet with parchment paper or a non-stick baking mat; set aside. In a large bowl mix together 2 1/2 cups of the flour, salt, baking powder, baking soda, and sugar.
Grate the butter (or cut into very small pieces) then quickly work it into the mixture (using your fingers) until it resembles a coarse meal.
In a small bowl, whisk together the egg and sour cream, then add to flour and butter mixture. In a small bowl combine remaining tablespoon of flour, grated zucchini, and a 1/2 cup of the cheese; toss to coat, then add to the scone mixture; gently fold them into dough with a spatula until combined.
Pour the shaggy dough out onto a clean, floured work surface and shape the dough (you will have to work/knead it quite a bit to get it together) into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet. Sprinkle the top of each scone with a little of the remaining cheese. Bake for 22-24 minutes, or until cooked through and the tops are golden brown.
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.