This past summer was the first summer I was able to grow an abundance of zucchini. As you know, when zucchini finally starts producing, you are picking zucchini everyday. So, I went on  a mission to try as many zucchini recipes that caught my fancy to use up my zucchini. I came across this delicious recipe for Zucchini and Sun Dried Tomato Scones on a blog I follow called One Hundred Dollars a Month. (you should check her blog out sometime).

Anywho….I fell in love with it. Made it at work and had fellow teachers try it (Jill and Jamie) and they loved it too. I did tweak it a bit by adding some fresh home grown basil and add some crunchy seeds on top. You pick, if you want to add them. The basil in my opinion is a must, it was so good in them.

So below is the a picture of the ingredients I used.

I tried three different kinds of sun dried tomatoes and this brand was my favorite, even over the jars  with oil and sun dried tomatoes. AND…it has basil in them too.

So you need some baking soda and powder, salt, egg (I used two super small eggs from my backyard chickens), cheese, flour, butter, basil, and don’t forget the major players…the zucchini and sun dried tomatoes.

Here is what you do first:

I used my stand mixer but you can do mix by hand if you prefer. Put the flour in a bowl.

Add the baking powder.

Add the salt.

Add the baking soda.

and add the sugar and stir to combine the dry ingredients.

Grate your cold butter and toss it into the flour mixture and toss it together to coat the butter.

Next…in a bowl put in your eggs and sour cream. (yes it looks like two eggs cause it is…I was using super small eggs from the backyard chickens)

Whisk the egg and cream cheese together.

 

Now, cut up your sun dried tomatoes and basil. I used a super sharp knife for this. Some kitchen shears might work great too…but they were missing from my kitchen..MMMM granddaughter possibly?

Grate your cheese.

Grate your zucchini and then put it in a paper towel and squeeze all the moister out.

Now, toss in the well drained zucchini.

toss in the tomatoes and basil.

Next add the cheese.

I used my stand mixer to gently combine all the ingredients.

Now slowly add in the egg mixture and gently mix till it forms a soft dough.

Your dough should look like this.

On a gently floured surface form your dough into a circle.

With your hands or a rolling pin, form the dough into a circle.

Cut the dough in wedges like a pie.

      

I used these seeds on top. (sunflower and roasted pumpkin seeds)

I brushed a little melted butter on top and then topped them off with seeds. This is optional. : ) Put the scones on a parchment covered cookie sheet and bake.

Here they are, all warm out of the oven.

Are you ready for the recipe yet?

haha

Here you are.

Zucchini and Sun Dried Tomato Scones

Ingredients:

2 1/2 cups of flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup or 1 stick butter (grated will cold)

1 egg

1/2 cup sour cream

3/4 cup sun dried tomatoes (chopped)

2/3 cup grated zucchini (well drained) I also peel my zucchini

1/2 cup grated cheddar cheese

2 tablespoons chopped fresh basil or  1 to 2 teaspoon dried basil (or add more) and it is optional ; )

Directions:

In a stand mixer or by hand, combine the flour, baking soda and powder and the salt. Add in the grated butter and toss around to coat the butter in the flour.

In a separate bowl, whisk together the egg and sour cream.

Grate the zucchini and the cheese.

Chop up the sun dried tomato and basil.

Add the zucchini, cheese, sun dried tomato and basil into the flour mixture.

Gently combine.

Slowly pour in the egg mixture into the flour mixture and using gentle combine to make a soft  dough.

Form into a ball and roll out into an 8 inch circle. Dough should be about 1 inch thick.

Cut into 8 triangles pieces. (look at the above pictures for guidance).

If you want to put seeds on top, brush each pieces with melted butter and add seeds.

Place the pieces on a parchment lined baking sheet and  bake in a 400 degree oven for about 20 minutes.

The scones should look golden brown when finished.

I served mine with my homemade butternut squash soup.

Enjoy!

Becky