Um, there’s getting to be a Zucchini Situation. Gotta stay on top of that!
Recipe here: https://bakerbynature.com/zucchini-cheddar-scones/
My recommendation? Top notch cheese. I think I’m going to make these again (once I finish what I have), then modify the recipe to be jalapeno popper-flavored. Because when I have a cheese scone in front of me with green flecks (or, in this case, yellow/green flecks), I just want it to be jalapenos. So, keep the zucchini, but add in some jalapenos and maybe some chopped/crumbled bacon. Because who doesn’t love bacon. That’s not to say I don’t recommend the original recipe just as it is – I do. It just turns out that I want my cheddar scones to be… different.
Note, this was my first time making scones from scratch. I’m a big fan of scone mixes, where I can buy them on clearance after the holidays, make up the dough, shape them onto cookie sheets and then freeze so I can make up just a few at a time. This was my first time not using a mix, and I felt quite proud of myself for having gotten it right and everything turning out as it should. Like, ridiculously pleased with myself.