Super Delicious! Zucchini and Feta Savory Scones
If you're looking for a savory twist on a classic scone, this recipe delivers. Packed with fresh zucchini, tangy feta, and herbs, these scones are soft, flavorful, and perfect for breakfast, brunch, or an afternoon snack.
No sugar, no fluff—just a solid, satisfying bake that’s easy to make and even easier to eat.
Why These Scones Work
The combo of moist grated zucchini and crumbly feta gives these scones a rich texture with just the right balance of savory and fresh. The zucchini keeps them soft, while the cheese adds depth and a bit of saltiness. Add some herbs, and you’ve got a scone that pairs just as well with eggs as it does with soup.
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Ingredients You’ll Need
Here’s what goes into a basic batch:
2 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
¼ tsp black pepper
1 cup grated zucchini (squeeze out excess moisture)
¾ cup crumbled feta cheese
2 tbsp chopped fresh chives (or dill, thyme, or parsley)
1 large egg
⅓ cup milk or buttermilk
¼ cup cold butter, cubed
How to Make Them
1. Prep the Zucchini
Grate the zucchini and squeeze out the liquid using a clean towel or paper towels. This step matters—too much moisture will make your scones dense.
2. Mix the Dry Ingredients
In a large bowl, combine the flour, baking powder, salt, and pepper. Cut in the cold butter using a pastry cutter or your fingers until the mixture looks crumbly.
3. Add the Good Stuff
Stir in the zucchini, feta, and herbs. Mix gently—don’t overwork it.
4. Add Egg and Milk
In a small bowl, whisk the egg and milk together. Pour it into the dry mixture and stir until just combined. The dough should be shaggy but hold together.
5. Shape and Cut
Turn the dough onto a floured surface. Gently pat it into a circle about 1 inch thick. Cut into 6–8 wedges or use a round cutter if you prefer.
6. Bake
Place on a lined baking sheet and bake at 400°F (200°C) for 18–22 minutes, or until the tops are golden and the scones feel firm.
Serving Ideas
These scones are best warm, right out of the oven. Here are a few ways to enjoy them:
With a fried or poached egg on top
Next to a bowl of tomato soup
Sliced in half with a bit of butter or hummus
Make-Ahead and Storage Tips
Store in an airtight container at room temp for up to 2 days.
To reheat, pop them in the oven for a few minutes to crisp them up.
You can freeze unbaked scones and bake them straight from the freezer—just add a few extra minutes to the bake time.
Zucchini and feta savory scones are easy to make, full of flavor, and seriously versatile. Whether you're baking for a casual brunch or just want something better than a plain roll, these scones deliver every time.
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Source: Allrecipes
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