This was an experiment because I had too many zucchini (not from the garden, unfortunately), as well as a big hunk of Habernero Jack cheese from Tillamook Cheese. Yes, we finally went to the visitor center in Tillamook!
It was very interesting and aside from the Jack cheese, we came home with some Garlic, Chili Cheddar (it’s all gone). Oh yeah, we each also ate a huge ice cream cone while there. What? We were on vacation!
I found a recipe for Cheddar and zucchini scones online and adapted to use the Habernero Jack cheese. These had a spicy kick to them, but it dissipated quickly, with a really good flavor. At first, when I took them out of the oven, I thought they weren’t done yet, but it was just the melted cheese. I will definitely make these again this Summer when (hopefully) we will have zucchini from the garden. Oh, I think feta & zucchini scones would be wonderful! I’ll have to remember that…
Zucchini & Pepper Jack Scones
Adapted from a recipe on the site Taste.com.au
2 small zucchini
2 cups self-rising flour, sifted, plus extra to dust
1 tsp sugar
1 cup coarsely grated pepper Jack cheese
1/4 cup finely chopped chives
1 cup buttermilk, plus extra to brush
Optional: Finely grated Parmesan Cheese and some Smoked Paprika for dusting the tops of the scones
Preheat the oven to 400 degrees F. Coarsely grate the zucchini, wrap in paper towel and squeeze out excess moisture.
Combine zucchini, flour, sugar, pepper jack cheese, chives and 1/2 teaspoon salt in a large bowl.
Gradually add the buttermilk and mix with your hands until a soft dough forms.
Turn out onto a lightly floured surface and pat into a 6-7 inch circle, with a slightly raised dome.
Use a pizza cutter dipped in flour to cut cut the dough into 8 pieces. Slice like you would a pizza, making sure to re-roll the cutter in flour before each slice.
Place on a parchment-lined baking sheet with enough room in between scones for them to rise more during baking. Brush each scone with a little extra buttermilk and give a sprinkle of Pamesan cheese and a dusting od smoked paprika.
Bake in the oven for 22-25 minutes until golden. Let cool briefly and then eat!
last year when I visited Portland I also visited the Tillamook Center (cheese & ice cream). I also discovered the garlic chili cheddar cheese when we ate it with eggs for breakfast. so when I came back to California, I searched all the markets but unfortunately they don’t sell it ANYWHERE. I had to order it online. It is that goood.. mm.
thank you for this wonderful recipe. just tried it out this weekend and the scones were a hit! the only thing i found is that it took much longer than 22-25 minutes to get the insides cooked (maybe around 35). but i will definitely be adding this recipe to my collection!
caroline: yep, I agree, it is soooo good! 🙂
sarah: glad you liked the scones! Yeah, I understand the baking time thing. The original recipe said 20-22 minutes. When I checked mine at that time, they still looked pretty gooey. So, I gave them 25. When I took them out then, they still looked a little “wet” but I assumed that was melted cheese and set them out to cool.
They seemed to be cooked through fine at that time (after cooling for a bit). So, oven differences aside, I am not surprised that you kept them in longer. But, if you make them again and don’t mind experimenting, try pulling them a few minutes earlier and see if they firm up after cooling.
Or, just go with the 35, because that seemed to work great for you too! 😉 Anyway, really glad you enjoyed the scones and thanks for commenting!
More, please.
These were so delicious!!! I found them pretty easy to make, and they had such a great flavor! These will be a staple in my house. Thanks for the recipe!