Gluten Free Mini Zucchini and Cheddar Scones

Add some pizazz to your biscuits with these gluten free mini zucchini & cheddar scones!

Prep:
10
minutes
Cook:
12
minutes
TOtal:
40
minutes

Ingredients

  • 2 c. gluten free flour blend
  • 2 Tbsp. brown sugar
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 stick of butter, grated (frozen is best)
  • 1/2 c. cream or milk (can use dairy-free)
  • 1 egg
  • 1/2 medium zucchini, finely shredded
  • 1/2 cheese, finely shredded

Instructions

  1. If desired, freeze the stick of butter.
  2. In a medium mixing bowl, stir the flour, brown sugar, baking powder, and salt. In a separate bowl, whisk the cream and egg. Next, grate the butter. Add the butter to the flour mixture and use a pastry blender or your hands until the mixture forms pea-sized crumbles. Next, add the liquid and mix until combined. Place dough on a lightly-floured surface. If mixture is very sticky/wet, add a bit more flour. Gluten free dough should be a little sticky.
  3. Place the zucchini in paper towels or a clean kitchen towel and squeeze to get rid of as much excess liquid as possible. Add the zucchini and cheese and carefully work dough until well-distributed. (The more you touch the dough, the more the butter will melt and dough will become sticky/soft.)
  4. Split dough in half and make two smaller discs or quarters and make four small discs. Place dough on a floured surface and pat into a circular/disc shape. Then, place discs in the fridge or freezer until dough is firm. (about 10-15 minutes)
  5. Remove dough and cut each disc into 8 wedges. Sprinkle with salt. Next, return the scones to the freezer while the oven preheats to 400 degrees. Scones will not spread if dough is firm to the touch before going in the oven. You can also brush the tops with cream. Then, bake for 11-14 minutes, until golden brown.