Zucchini Cheese Scones

Zucchini-Cheese Scones 

1 shallot, minced

2 T. olive oil

2 1/2 cups flour

3 1/2 t. baking powder

1/2 t. salt

1/4 chopped herbs (I used fresh oregano, chives and parsley)

1 stick cold butter

2 eggs, lightly beaten

1/4 cup buttermilk (if you don’t have it, just squeeze a little lemon juice into some milk and let it sit 15 minutes)

1 1/2 cups shredded zucchini

1 cup cheese (Use something assertive. I used a mix of cheddar and gorgonzola since that’s what I had, but parmesan would work too.)

chopped walnuts, optional

Saute the shallot in the olive oil and set aside. Place the flour, baking power, salt, and herbs in a mixer bowl. Cut the butter into small pieces and add to the  flour, mixing just until small clumps of butter appear. The little bits of butter in the dough will give it a more tender crumb when baked, so don’t overmix.  Add the rest of the ingredients – the eggs, buttermilk, zucchini, cheese and walnuts, if desired. Mix just until everything is blended – don’t overwork it.

Turn out onto a board and pat into a circle about 10 to 12 inches across. Brush with beaten egg (I had only egg white and that worked just fine.) and score into eight parts.

Bake in a preheated 400 degree oven for about 30 minutes. Eat while still warm.