I think the zucchini plant in my garden has stopped taking fertility pills and is calling it quits. Either that or the normally fecund plant decided enough is enough. How many offspring can one plant be expected to pop out before it shrivels up? I’m sure it came to the conclusion that 10 or so babies was enough. With one of the last of the crop, I thought I’d try to create something I hadn’t seen or tasted before. Behold the scone – the zucchini cheese scone. My first attempt was less than successful – more like zucchini-laden lead weights. This concoction however, was perfect, especially when eaten warm from the oven. Great with a salad or just a glass of wine.
Just because this is the last of my garden zucchini, don’t get the crazy idea that I won’t be posting any more zucchini recipes. Au contraire. There are still plenty out there in the markets waiting to be bought. And just wait until you get a load of all the butternut squash recipes coming your way before too long. They’ve been spurting out ALL OVER the place – even in my yew bushes. Another case of unruly vegetables gone wild.
For a printable recipe, click here:
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.)
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, and cheese. Mix just until everything is blended – don’t overwork it.
Turn out onto a floured 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. Best eaten while still warm.