This year I only planted 1 zucchini plant and thank goodness! We love zucchini, and this year we actually have been keeping up with the vegetable. Though, that could be because I have had some pollination problems, but still, glad we aren’t randomly dropping them on neighbours doorsteps and running before they can tell us they already have enough zucchini themselves. JK, we don’t actually do that, but have seriously thought of doing that in the past.
Anyways, enough blabbering. Let’s get to the delicious zucchini herb scones that are a great way to use up some of that zucchini you have sitting around.
- 1/2 tsp salt
- 2 cups flour
- 8 tbsp butter
- 1 tbsp fresh basil (dried is fine as well)
- 1 tbsp fresh rosemary
- 1 tbsp fresh tarragon (optional)
- 1 tsp fresh oregano
- 3/4 cup buttermilk
- 1/2 cup shredded zucchini
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup shredded cheddar
*Any herb mixture is fine, I just went with a mix that I have growing in the garden.
- Preheat oven to 450
- Mix together zucchini & salt. Put into a sieve and place in the sink to drain excess fluid.
- Pulse flower, baking powder & baking soda in a food processor. Add butter and process. Add cheddar and herbs. Pulse to combine.
- Add buttermilk and pulse until dough gathers.
- Squeeze zucchini to remove moisture. You can either do this using a soft paddle and gently squeezing while in the sieve. You can also put it in some cheesecloth and gently squeeze with your hands.
- Add to the dough, pulsing just enough to incorporate the zucchini. The dough will be quite sticky.
- One a prepared baking sheet, either spoon dough into desired scone size, or make rough balls using your hands and place on the baking sheet.
- Bake for 10 minutes or until the outside is just browning.
- Serve warm with butter or as a side to soup or chilli.
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