Ingredients:
2 1/2 cup flour
1 tbsp. flour for dusting
1/2 tsp. salt
1 tbsp. baking powder
1/2 tsp. baking soda
1/4 cup granulated sugar
4 ounces unsalted butter, very cold, cut into small cubes
1 egg beaten
1/2 cup full-fat sour cream
2/3 cup grated zucchini, drained
3/4 cup of finely shredded sharp cheddar cheese, set aside
Instructions:
Grate the zucchini, place it on a kitchen towel or clean kitchen towel, gently sprinkle with salt and let it rest for ten minutes or so. Press out all the moisture.
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Combine the 2 1/2 cups flour, salt, baking soda, baking powder, and granulated sugar in a large mixing bowl.
Cut the butter into the flour mixture with a pastry cutter or your fingertips until it looks like coarse crumbs. The butter should be spread equally and the size of a pea.
Beat the egg and sour cream together in a separate dish until smooth.
Incorporate 1/2 cup of the shredded cheddar cheese and the grated, drained zucchini into the flour and butter mixture. Toss to mix.
Gently stir the ingredients until they are well combined. Without being overworked, the dough should be somewhat sticky but yet retain its shape.
Lightly dust a clean surface with flour, then turn the dough out onto it. Roll the dough into a circle that is one inch thick.
On the baking sheet that has been preheated, arrange the wedges, allowing approximately 2 inches between each piece.
For an extra cheesy touch, sprinkle the remaining 1/4 cup of shredded cheddar cheese over the top of the scones.
The scones should be baked for 18 to 22 minutes, or until they are firm to the touch and golden brown.
After removing them from the oven, give them some time to settle on the baking sheet. After that, transfer them to a wire rack to finish cooling.