1. *Tip: place the butter in the freezer for 15-30 minutes before mixing the dough
2. Line a baking sheet with parchment paper.

3. 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.

4. In a large mixing bowl combine the flour, sugar, salt, pepper, garlic powder, baking powder & baking soda.
5. 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.
6. Mix in the inclusions (cheese & zucchini) until evenly distributed in the dry mixture.

Make the wet mixture & combine

1. In a separate bowl whisk together the sourdough discard, egg, and heavy cream or buttermilk until smooth.
2. 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

1. On a lightly floured surface, pat the dough into a 7-8 inch circle (about 1 inch thick) and cut into 8 wedges.
2. 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. Make sure to place them in the freezer for 30 minutes before baking.

Brush & Bake

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

2. 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.

3. Once out of the oven, let the scones cool for 5–10 minutes before digging in. Top with more cheese if desired and enjoy!
4. Zucchini cheddar sourdough scones last 2-3 days in the refrigerator in an airtight container.