If you’re looking for a savory way to use up extra sourdough discard, these Zucchini Cheddar Sourdough Scones are just the thing. They’re soft, flavorful, and loaded with fresh summer zucchini, sharp cheddar cheese, and just the right touch of spices. Perfect as a side for soup or salad, a grab-and-go breakfast, or a snack straight from the fridge, this recipe comes together easily and freezes beautifully. Whether you’re new to savory scones or a longtime discard baker, this is one you’ll want to make on repeat all summer long.

Why I love this recipe

Moist and flavorful: These scones are incredibly moist and packed with flavor, thanks to the perfect balance of ingredients.

Make-ahead convenience – The dough can be prepared and refrigerated for up to 24 hours before baking, making it perfect for busy mornings or hosting brunch.

Sourdough- The addition of sourdough starter adds a pleasant depth and balance to the scones. An older sourdough discard can be used since this is a savory scone.

Tips for success

Use frozen butter: before mixing the dough, ensure the butter has been in the freezer for at least 30 minutes.

Freeze the dough before baking: For Zucchini cheddar sourdough scones to hold their shape, I recommend freezing them for at least 30 minutes to an hour before baking.

Easiest shaping: use a 7 or 8-inch pie pan, and line it with parchment paper or plastic wrap. and mold the disc shape.

Sourdough discard: To ensure the scones hold their flaky texture use sourdough discard that’s been chilling in the fridge. An older discard can be used since this is a savory recipe.

Over-mixing: Make sure not to over-mix the dough, this will result in a dry scone.

How to make zucchini cheddar sourdough scones: step-by-step

Ingredients

Dry Ingredients:

250 grams all-purpose flour
12 grams sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
113 grams unsalted butter, cold and grated

Wet Ingredients:

100 grams sourdough discard (cold)
1 large egg
50 grams heavy cream or buttermilk

Inclusions:

100 grams sharp cheddar cheese, shredded
120 grams zucchini, finely grated and squeezed dry

Equipment

Mixing bowl
Measuring spoons/food scale
Cheese grater
Baking sheet
Parchment paper

Instructions

*Tip: place the butter in the freezer for 15-30 minutes before mixing the dough

Line a baking sheet with parchment paper.

Grate the zucchini as finely as possible & place it in a clean kitchen towel. Wring out as much moisture as possible. You should be left with about 100-120 grams of dry grated zucchini.

Don’t skip this step—zucchini holds a lot of moisture, and if it’s not squeezed dry, it can make your scones soggy and dense.

In a large mixing bowl combine the flour, sugar, salt, pepper, garlic powder, baking powder & baking soda.

Next, grate the frozen butter into the mixture and use a fork or dough scraper to cut the butter into the flour, resembling coarse crumbs.

Mix in the inclusions (cheese & zucchini) until evenly distributed in the dry mixture.

Make the wet mixture & combine

In a separate bowl whisk together the sourdough discard, egg, and heavy cream or buttermilk until smooth.

Then, add the wet mixture to the dry mixture and mix to combine. Be careful not to overmix here, some dry flour bits are okay. The dough should be stiff and slightly tacky. If the dough does not come together add a little more cream.

Shape the zucchini cheddar sourdough scones

On a lightly floured surface, pat the dough into a 7-8 inch circle (about 1 inch thick) and cut into 8 wedges.

Place each wedge on the baking sheet and place it into the freezer for at least 30 minutes to 1 hour. Zucchini cheddar sourdough scones can be refrigerated overnight and baked in the AM if desired.

Brush & Bake

When ready to bake the zucchini cheddar sourdough scones preheat the oven to 400 degrees F.

Brush each scone with heavy cream and sprinkle with extra cheddar cheese or flaky sea salt if desired and bake for 20-25 minutes or until the edges start to brown.

Pro tip: To ensure the scones are fully baked, insert a digital thermometer into the center of one—the internal temperature should read between 200–205°F (93–96°C). This ensures the inside is fully set without overbaking.

Once out of the oven, let the scones cool for 5–10 minutes before digging in. Top with more cheese if desired and enjoy!

Zucchini cheddar sourdough scones last 2-3 days in the refrigerator in an airtight container.

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5 from 1 vote