Cheddar Zucchini Scones

Ingredients

• 2.5 Cups White Flour

• 1 Tbsp Baking Powder

• 1/2 Tsp Salt

• 1/2 Cup Cold Butter

• 1/4 Cup Diced Green Onions

• 1 Cup Shredded Zucchini

• 1.5 Cups Shredded Cheddar

• 1/2 Cup Greek Yogurt

• 3-4 Tbsp Cream

• 1 Egg

Instructions

Total Cook & Prep Time: 35 minutes

Makes Appx: 8 Scones

1. Preheat the oven to 375 Degrees F (400 non-convection oven).

1. Combine all dry ingredients in a large bowl: flour, salt, baking powder, and green onions.

2. Use a pastry blender to cut-in cold butter chunks until the mixture takes on a mealy texture.

3. Use a food processor (with shredding attachment) or cheese grater to shred zucchini . Take 1 cup of the shredded zucchini, place in clean dish towel, and squeeze over the sink to remove excess water.

   The extra shredded zucchini can be refrigerated and used for a second batch.

4. In a separate bowl, whisk together the wet ingredients: greek yogurt, egg, and cream.

5. Gently stir the wet ingredients into the dry ingredients, just until combined.

6. Fold in 1 cup shredded cheddar and zucchini.

7. Use hands to form the mixture together into a 2.5 inch thick circular shape on a floured surface. If you have a lot of excess crumbly dry mix add an extra tbsp of cream.

8. Use a knife or pastry cutter to make the dough circle into 8 triangles.

9. Lay out the triangles on a parchment lined baking sheet and sprinkle the remaining cheddar cheese on top.

10. Place the scones in the oven to bake for 12-15 minutes.

11. Remove the scones from the oven once a golden brown colour.

12. Serve warm with Tomato Basil Soup.