Delicious Zucchini and Cheese Scones Recipe

Start by grating the zucchini and placing it in a bowl. Add 0.5 teaspoons of salt and mix well. Let the mixture sit for about 15 minutes to allow the zucchini to release its moisture.

In a separate mixing bowl, combine the flour, baking powder, and remaining 0.5 teaspoons of salt. Add the softened butter and mix until the mixture resembles breadcrumbs.

Next, drain the excess moisture from the zucchini and add it to the flour mixture. Stir to combine. Crack in the egg and add the grated cheese, mixing everything together until it forms a soft dough.

Wrap the dough in plastic wrap and refrigerate for about 15 minutes. This will help the flavors meld and the dough to firm up.

After chilling, flour your work surface and place the dough on it. Sprinkle a little more flour on top and gently pat it into a thickness of about 2-3 centimeters (about 1 inch).

Use a round cutter with a diameter of 6-8 centimeters (about 2.5-3 inches) to cut out the scones. Place them on a baking sheet lined with parchment paper.

Preheat your oven to 200 degrees Celsius (about 400 degrees Fahrenheit). If you like, you can brush the tops of the scones with milk and sprinkle them with sesame seeds for added flavor.

Bake the scones for 30-35 minutes, or until they are golden brown. Serve them warm, either on their own or sliced in half with cream cheese, fresh tomato, and lettuce.